Brookie Cookie
What is a Brookie Cookie you might ask? A “brookie” is a dessert with both a rich brownie and a chocolate chip cookie. This Brookie Cookie recipe is similar, with a white and brown dough that is swirled together to make a lovely chewy cookie dessert. Each cookie is perfect for those who enjoy both brownies and cookies!
Can’t decide between a chocolate chip cookie or a brownie? Brookies Cookies are a combination of a fudgy brownie layer alongside a chewy chocolate chip cookie; hence the name Brookie Cookie.
What are Brookies made of?
Half chocolate brownie and half cookie dough, they are rolled together and baked to perfection. The contrasting difference of the dough involves semi sweet chocolate chips, cocoa, and espresso powder, with the other creamy dough of vanilla, and dark brown sugar, with milk chocolate chips. Swirled together, they are a “bite” made in heaven, that is for sure!
I love to make the cookie dough ahead and freeze the balls. Then, for last-minute company, you can pop the cookie balls into the oven for a delightful chocolate treat! Or, bake the cookies and freeze after they are cooled. It only takes a few minutes to defrost and enjoy!
What is a Brookie Cookie?
Brownies and cookies are my 2 all time favorite treats. These “black and white” cookies have the best sweet combination of a chewy chocolate brownie and a soft cookie. I’m a big fan of rich chocolate, but I also love vanilla and brown sugar base of a regular chocolate chip cookie!
For a game day treat, a weekend dessert, or a holiday bite–these are my favorite cookies!
What you’ll need to make a Brookie Cookie
- Brownie Flavor:The flavor of a rich chocolate brownie involves a good quality cocoa, semi-sweet chocolate chips, and espresso powder (easy to find in the grocery store).
- Cookie Flavor: The cookie dough is a creamy butter dough with dark brown sugar, vanilla and milk chocoalte chips.
- Other ingredients: You’ll also need flour, sugar eggs, baking soda and powder, salt, and walnuts (optional).
- Variations: It’s optional to make round cookies, or you can swirl the dough together and bake into bars.
How do you make a Brookie Cookie?
Make the 2 doughs:
- Make the brownie dough. Place in the fridge for at least 20 minutes to chill while you are making the regular cookie dough.
- Make the cookie dough and pop in the fridge for 10 minutes.
Make 48 cookie balls:
- Make 24 balls with the chocolate chip dough (about 1-tablespoon each) and place on the baking sheets, 12 per sheet. Do the same with the brownie dough, making 24 balls, placing each one right next to the chocolate chip dough.
- Spray your hands with cooking spray so the dough won’t stick to your fingers. Quickly roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-balls with each kind of dough.
- Arrange at least 2-inches apart on the baking sheets. TIP: Try to get the “seam” with showing the light and dark dough facing up, so all the cookies look the same when baked.
- Bake the cookies (read full recipe) and then allow cookies to cool on baking rack. Then dive in – and enjoy each bite!
Sandy’s tips and substitutions:
- Optional to use your favorite baking chips.
- You can leave out the espresso powder, for a similar texture of brownie, if you don’t like a coffee flavor. But this is what makes these cookies rich and unique!
- Try adding almond extract (delish!)
- What is the shelf life of the cookies? Enjoy these cookies within 2 weeks, unless you are freezing them.
- Bake ahead: Make and bake the cookies and allow to cool. Place the cookies in an airtight container in the freezer for up to 3 months.
- Freeze the dough: Roll the cookies together and place the “cookie dough balls” that are uncooked, in an airtight container for up to 30 days. Remove from the freezer and allow to defrost, then follow the baking instructions in the recipe.
Serving
We love these cookies for game day or any celebration! Think potluck, soup night, or burgers, fritters, a giant salad, and these cookies for dessert.
More cookie recipes you may enjoy:
Get the Recipe:
Brookie Cookie
Ingredients
BROWNIE DOUGH:
- ½ cup semi-sweet chocolate chips
- 2 TBSP unsalted butter
- ⅓ cup all-purpose flour
- 2 TBSP dark cocoa powder
- ½ TSP instant espresso granules, we use Delallo
- ¼ TSP kosher salt
- ⅛ TSP baking soda
- ¼ cup plus 2 tablespoons granulated sugar
- 1 large egg
- ½ cup chopped toasted walnuts
CHOCOLATE CHIP DOUGH:
- 5 TBSP unsalted butter, cut into 5 pieces (softened)
- 1 cup plus 2 TBSP all-purpose flour
- ½ TSP kosher salt
- ¼ TSP baking soda
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 TSP vanilla extract
- ¾ cup milk chocolate chips
Instructions
MAKING BROWNIE DOUGH:
- Place ½ cup semi-sweet chocolate chips and 2 Tbsp butter in a small microwave-safe bowl and microwave on high for 1 minute. Stir until melted. [You can also melt together on the stovetop on LOW).
- Place ⅓ cup all-purpose flour, 2 TBSP cocoa powder, ½ TSP instant coffee granules, ¼ TSP kosher salt, and 1/8 TSP baking soda in a small bowl and STIR to combine.
- Place ¼ cup plus 2 TBSP sugar plus 1 large egg in a large bowl and whisk until the sugar has dissolved, about 2 minutes. Add the melted chocolate mixture and stir to combine.
- Add in the flour mixture, folding together with a wooden spoon. Add ½ cup chopped walnuts and fold until combiined.
- Place in the fridge for 20 minutes to chill the dough.
- Prheat the oven to 375°F and line 2 baking sheets with parchment paper.
MAKING CHOCOLATE CHIP DOUGH:
- Place 1 cup plus 2 TBSP all-purpose flour, ½ TSP kosher salt, and ¼ TSP baking soda in a medium bowl and STIR to combine.
- Using a stand mixer or hand mixer, mix together the softened butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar, beating on medium speed until combined. Add 1 large egg and 1 tsp vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined.
- Add ¾ cup milk chocolate chips and fold in by hand with a wooden spoon until combined. Pop in the fridge and keep cold until the brownie dough is ready, at least 10 minutes.
MAKE THE BROOKIE COOKIES:
- Make 24 balls with the chocolate chip dough (about 1-tablespoon each) and place on the baking sheets, 12 per sheet. Do the same with the brownie dough, making 24 balls, placing each one right next to the chocolate chip dough.
- Spray your hands with cooking spray so the dough won’t stick to your fingers. Quickly roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-balls with each kind of dough. Arrange at least 2-inches apart on the baking sheets. TIP: Try to get the “seam” with showing the light and dark dough facing up, so all the cookies look the same when baked.
- Bake cookies for 7 minutes, and rotate the baking sheets. Continue baking 5-8 more minutes until the edges of the chocolate chip side are golden brown and the cookie will be “cracked” on top. Remove from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
