Brookies Cookies (Brownie + Chocolate Chip Cookie)
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Brookies Cookies are the cookies you want when you’re craving both brownies and chocolate chip cookies!
This recipe combines my famous Kroll’s Kookies recipe and a slightly modified version of these brownie cookies.
And if you’ve had Kroll’s Kookies you already know these are going to be AWESOME. Too often I am craving decadent brownies and ooey-gooey chocolate chip cookies and these totally satisfy my sweet tooth cravings. It’s the perfect marriage of flavors.
Plus, they’re so pretty too right? I love the marbled, swirly look. It makes them even that much more appealing!
- They’re perfect for indecisive moments
- It’s a delicious mashup of your 2 favorite desserts
- Always a hit with family and friends
- They’re freezer friendly
- They’re soft, chewy, chocolate-y and FUN!
Ingredient Notes
These cookies have your usual cookie ingredients like butter, brown sugar, baking powder, All-Purpose flour, eggs, baking soda and salt. There are a few ingredients I add that set these apart:
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie! The chocolate chip cookie part of these brookies uses cake flour, you won’t need any more cake flour for the brownie batter.
- Corn Starch: key ingredient to making thick, big cookies.
- Cocoa powder: I use an unsweetened cocoa powder. I’ve used the Hershey’s Special Dark cocoa powder before too and it’s delicious!
- Chocolate Chips: feel free to use your favorite morsels: milk chocolate, semi-sweet or dark chocolate chips.
Step by Step Directions
These cookies essentially take 2 cookie doughs and bring them together to create one delicious cookie. So yes, you do have to make 2 separate cookie doughs, but it’s not hard at all!
Plus, you already will have a majority of the ingredients out on your counter and ready to go ?
Be sure to scroll down to the recipe card for the full recipe instructions.
- Make the chocolate chip cookie dough and place the dough in the fridge.
- Make the brownie batter cookie dough and place in the fridge.
- Preheat the oven to 400°F
- Remove the chocolate chip dough from the fridge and using a food scale, weight out 1.25 oz. portions and roll into small balls. Place on a parchment paper lined baking sheet or plate and repeat with remaining dough.
- Repeat same process for the brownie cookie dough.
- Each cookie will have 2 chocolate chip balls and 2 brownie batter balls to create a 5 oz. cookie. Layer a chocolate chip cookie ball, then a brownie, then chocolate chip and brownie together. Roll these portions together into a ball so they slightly marble into each other.
- Split the ball of dough in half and rotate on of the halves vertically 180 degrees and then roll the ball back together between the palms of your hands.
- Repeat with remaining dough. Will make 13-14 cookies (depending on how you measured your flour, chocolate chips used, etc.)
- Place cookies on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 10-11 minutes. Allow to cool on cookie sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
- Make both of the cookie doughs a day in advance so when you’re ready to bake the cookies, you can just form into cookie dough balls and pop them in the oven!
- Grab the kids and get some help rolling the cookie dough into balls! It makes for fun family time in the kitchen.
- If you don’t have cake flour, it’s OK. You can use All-Purpose flour in it’s place.
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
- Spoon and Level: Make sure to spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup.
FAQ
Can I use a hand mixer if I don’t own a stand mixer?
Yes! Mixture may seem crumbly, keep mixing.
Can I make these gluten free?
To make gluten-free: Replace both the All-Purpose flour and Cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
How do I prep my baking sheet?
Either parchment paper or Silicon baking mats work well.
Yes. Cookies can be frozen for up to 3 months.
Stored properly in an air-tight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.
the goods
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Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/4 cup cocoa powder, unsweetened
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter
- 8 oz. chocolate chips, ~1 cup, divided (milk chocolate, semi-sweet, or dark)
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar, packed (light or dark)
- 1/4 cup white sugar
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Instructions
- Make the Kroll's Kookies (Chocolate Chip Cookie Dough). Place cookie dough in the fridge.Kroll's Kookies
- Make the brownie cookie batter next. Combine dry ingredients in a medium sized bowl: flour, cocoa powder, cornstarch, baking powder and salt. Whisk and set aside.1 3/4 cups All-Purpose Flour, 1/4 cup cocoa powder, unsweetened, 1 tsp. baking powder, 1 tsp. cornstarch, 1/2 tsp. salt
- Melt 4 oz. chocolate chips and butter in a small saucepan over medium-low heat. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla extract and cool.8 Tbsp. unsalted butter, 8 oz. chocolate chips, ~1 cup, divided, 1 tsp. vanilla extract
- Whisk the eggs and sugars using a stand-mixer fitted with the whisk attachment for 3-4 minutes or until thick and pale in color. Remove mixing bowl from stand mixer.2 large eggs, room temperature, 3/4 cup brown sugar, packed (light or dark), 1/4 cup white sugar
- Stir in the cooled chocolate mixture using a rubber spatula until well combined.
- Add in flour mixture and remaining chocolate chips and fold until combined, avoid over-mixing. Dough will look shiny.
- Place brownie cookie dough in the fridge for 15 minutes.
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Remove chocolate chip cookie dough from the fridge and using a food scale, weight out 1.25 oz. portions and roll into small balls. Place on the baking sheets or a large plate and repeat with remaining dough. (If you don't have a food scale, each ball is ~ 1 1/2 Tbsp.)
- Repeat same process for the brownie cookie dough.
- Layer a chocolate chip cookie ball, then a brownie ball, then chocolate chip then brownie together. (Each cookie will have 2 chocolate chip balls and 2 brownie batter balls to create a 5 oz. cookie).
- Roll these portions together into a ball so they slightly marble into each other. Split the ball of dough in half and rotate on of the halves vertically 180 degrees and then roll the ball back together between the palms of your hands. (See the video tutorial for guidance). Repeat with remaining dough. Will make ~13-14 cookies.
- Place cookies on prepared baking sheets and bake for 10-11 minutes. Allow to cool on cookie sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
Video
Notes
- Freeze cookies in freezer safe baggie for up to 3 months.
- Recipe concept inspired by Williams Sonoma
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Hello! With this recipe, do the cookies turn out as large and chunky as the Krolls Cookie?
Yes! 🙂 can’t wait to hear what you think!
I just read over this post and I’m super eager to try the recipe out. You expressed that you like to use cake flour and all purpose flour together which I love to do the same thing. While looking over the recipes I noticed that cake flour was not on there, do you just do half the amount of 1 3/4 cup with cake and all purpose flour?
Thanks again,
Jasmine
Hi Jasmine! Thank you! On the kroll’s kookies recipe I have linked in the recipe card, that is where I am using cake flour 🙂 https://krollskorner.com/recipes/desserts/krolls-kookies/
Hi! I love all of your recipes. I have a question for this one, I want to use this recipe to make Nucita cookies, so I will stuff them with Nucita.
Do you think I can change the 4oz melted chocolate chips for Hazelnut Cream instead? If so, should I use 4oz Hazelnut cream?
Thanks!
Hello! Thank you so much. I havent tested it out that way so I cant say for sure. if you try it out, let us know how it goes 🙂
Perfect! Will do. Thanks! I would love to see a huge Cookie Monster Cookie from you or a huge Strawberry cookie one day. I hope to make all of the huge cookies on your website. You’re a blessing.
I have these ones you might like: https://krollskorner.com/recipes/desserts/strawberry-shortcake-cookies/ Thank you!! 🙂
Mine flattened. ? I made your choc chip a few days ago & they were perfect. These we cold when I formed into balls. Any ideas how to trouble shoot?
Hi Leanna! Oh no! That’s strange. I’m so sorry! Did you refrigerate the brownie cookie dough? Did you line your baking sheet with parchment paper or a silicone baking mat? I’ve made these tons of times and that’s never happened. I’m maybe thinking you need a little more flour or chill time.
Hun am i able to get this in metric by any chance it doesnt have the option like ur other recipes xx
Hello! yes, the post has it in the recipe card 🙂 I hope you love!
Question – for the chocolate chip cookie recipe, is it for the 6 servings (default) or should it be more? Can’t wait to try!
Hi Natalie! It’s the same recipe, exactly as written 🙂 It will be enough dough since the recipe make 6 pretty large cookies! Hope you love this recipe! xo, Tawnie
Delish!!
Thank you so much!!
These look amazing! Brownie meets cookiesThanks so much for sharing!
Brownie plus cookie! I’m sold! Such a scrummy idea.
LOVE brownies, LOVE cookies – you’ve invented my perfect snack! What an awesome idea – definitely making these at the weekend with my kids. Thanks!