Get ready to experience the ultimate cookie mashup! What happens when you combine two of the most beloved cookies into one delicious treat? You get Brookies – a mouthwatering combination of rich, fudgy brownie-like chocolate cookies and classic chocolate chip cookies. These little delights are a match made in cookie heaven, offering the perfect balance of chocolatey goodness with sweet and buttery flavors.
Make This Brookies Recipe!
While making Brookies requires a bit more effort compared to your average cookie recipe, trust me when I say it’s worth it. Here are just a few reasons why we’re so obsessed with this recipe:
- They strike a perfect balance between rich chocolate brownie flavors and buttery chocolate chip cookies, making them insanely delicious.
- The recipe makes a lot of cookies, so you can bake some and freeze the rest of the dough for future cravings.
- These unique treats are an uncommon, special, and fun addition to any party or as a gift to others.
- Brookies are fun to jazz up with different fillings, such as Nutella, Hershey kisses, or Rolos, which add another layer of decadence.*
*Note: Nutella, Hershey’s and Rolos are trademarked product names of chocolate products.*
Quick Tip
If you overbake these cookies, the taste and texture will be off. Slightly underbaking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re pulled out of the oven. Visual cues to look for: firm edges and set center (they shouldn’t be overly gooey/wet looking).
How To Make Brookies (Tips)
- Be sure to measure your ingredients precisely, especially when it comes to the flour. Too much or too little can significantly affect the texture of the cookies.
- Don’t overmix the dough. Mix until just combined so that you don’t overwork the gluten in the flour, which can make the cookies tough.
- Use a silicone baking mat or parchment paper to line your baking sheet. This will prevent the cookies from sticking and also make cleanup easier.
- Chill the dough for the recommended time in the recipe. This allows the flavors to meld and the dough to firm up, making it easier to handle and preventing spreading in the oven.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and also prevent them from breaking apart.
- Press the edges of the cookies in. Working quickly, right out of the oven, use the back of a large spoon or metal turner to press the edges of the cookies gently into the center. This creates great crispy and even edges (for a perfectly round cookie!). Work quickly, as the cookies set up fast and resist being pressed inwards after sitting out for more than a minute or two.
Variations
Change Things Up!
These Brookies are amazing just as they are, but if you’re feeling adventurous, try stuffing the centers with a small chocolate candy such as a chocolate Kiss or Rolo. Make sure to fully conceal the candy by sandwiching it within two cookie balls. Another fun center addition is a dollop of Nutella. Follow these steps to add Nutella:
- Scoop out small portions of Nutella, about 1 teaspoon, onto a parchment-lined baking sheet. Freeze until solid (about 20 minutes).
- After freezing the Nutella, sandwich it between two cookie balls, making sure to completely enclose it.
- Keep the tray of Nutella dollops in the freezer to prevent them from thawing too quickly at room temperature. Take out only the quantity you need at a time. This way, the Nutella stays firm and is easier to work with when stuffing it into the cookie dough.
Storage
Brookies Storage
These cookies store well at room temperature in an airtight container for 2-3 days. After that, they begin to lose texture.
Can You Freeze Brookies?
Instead of freezing already-baked cookies, freeze the dough. Nothing beats fresh, warm cookies and here’s your ticket to success!
To do so: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time.
More Dessert Mash-Up Recipes:
- Coffee Cake Cookies coffee cake in cookie form!
- Chocolate Peanut Butter Pie mashing up peanut butter cups with a chocolate pie
- Pumpkin Carrot Cake pumpkin and carrot cake mash-up
- Brownie Cookie Bars with a caramel center
- Chocolate Chip Cupcakes mashing up cookies with cupcakes!
Brookies
Equipment
- Mixer
- Sheet pan lined
Ingredients
Brownie Cookies
- 16 tablespoons unsalted butter
- 1-1/2 cup light brown sugar firmly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup Dutch-process cocoa powder see note 1
- 1 cup cake flour see note 2
- 1-1/2 cup all-purpose flour
- 1 cup mini chocolate chips
- 2 cups chocolate chips
Chocolate-Chip Cookies
- 16 tablespoons unsalted butter
- 1 cup light brown sugar lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup regular chocolate chips
Instructions
Brownie Cookies
- Cut cold butter into small cubes straight from the fridge. In a large bowl or stand mixer with a whisk attachment, combine the cubed butter and brown sugar. Beat for about 3-4 minutes until the mixture is ultra creamy and has a peanut butter-like consistency.
- Add in the egg and vanilla. Beat until combined. Add in the cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add in the cake flour and regular flour and beat again until combined. Don't over-beat the mixture. Add in the mini and regular-sized chocolate chips. Fold the chips into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes.
Chocolate Chip Cookies
- Cut cold butter into small cubes. In a large bowl or stand mixer with a whisk attachment, combine the cubed butter, brown sugar, and white sugar. Beat until creamy and smooth, resembling peanut butter. Add the eggs and vanilla, mixing until fully incorporated.
- Stir in the cornstarch, baking powder, baking soda, and salt until well combined. Add the flour and mix just until incorporated. Finally, fold in the mini and regular chocolate chips. Cover the bowl tightly and refrigerate for 25 minutes.
Baking
- Preheat the oven to 375โ. Line a large sheet pan with a silicone baking mat or parchment paper.
- If you have a food scale, measure out 20-gram balls of dough (about 1 tablespoon each). Take one chocolate dough ball and one chocolate chip dough ball, then sandwich them together and gently roll into a ball, ensuring they hold together without fully blending. Place formed cookie dough balls on a sheet pan and repeat until all the dough is used. Freeze cookie dough balls for 15-20 minutes.
- Arrange the cookie dough balls at least 2 inches apart on a sheet pan lined with parchment paper of a silicone baking mat. Bake for 12-13 minutes, or until the edges are just starting to turn golden brown. Remove from the oven and immediately sprinkle with sea salt, if desired. For an extra touch, press a few more chocolate chips into the tops. Let the cookies cool for 5 minutes, then transfer them to a wire cooling rack using a spatula.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your blog is a go-to destination for me
Haha this made my day! Thank so much Reklam! ๐
Cant wait to make this soon for me for both cookies can i use vegan butter i never had brookies before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
I hope you enjoy! Thanks so much Ramya! ๐