Brookies Cookies (Brownie + Chocolate Chip Cookie)

Desserts  |  Published May 29, 2021  |  Updated May 29, 2021  |  By Tawnie

brookies on parchment paper

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!

brookies cookies on parchment paper

You’ll love these Brookies Cookies because…

  • 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!
brownie batter cookie dough on a white plate and chocolate chip cookie dough on a white plate

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:

  • 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 🤗

step by step photos of how to roll cookie dough to make brookies cookies
  1. Make the chocolate chip cookie dough and place the dough in the fridge.
  2. Make the brownie batter cookie dough and place in the fridge.
  3. Preheat the oven to 400°F
  4. 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.
  5. Repeat same process for the brownie cookie dough.
  6. 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.
  7. 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.
  8. Repeat with remaining dough. Will make 13-14 cookies (depending on how you measured your flour, chocolate chips used, etc.)
  9. Place cookies on a baking sheet lined with parchment paper or a silicone baking mat.
  10. Bake for 10-11 minutes. Allow to cool on cookie sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
brookies stacked on top of each other

Expert Tips for Brookies Cookies

  • 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.

Can I freeze these cookies once baked and cooled?

Yes. Cookies can be frozen for up to 3 months.

How long do these cookies last?

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.

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

brookies on parchment paper
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Brookies Cookies

Brookies Cookies are the perfect blend of fudgy brownie cookie batter and chocolate chip cookie dough. It's the cookie combo of your dreams!
4.93 from 13 reviews
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 14 cookies

Ingredients

Chocolate Chip Cookie Batter

Brownie Cookie Batter

  • 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
TEXT INGREDIENTS

Instructions

  • Make the Kroll's Kookies (Chocolate Chip Cookie Dough). Place cookie dough in the fridge.
  • 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.
  • 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.
  • 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.
  • 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
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9 Comments
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Natalie
6 days ago

Question – for the chocolate chip cookie recipe, is it for the 6 servings (default) or should it be more? Can’t wait to try!

Marion
1 month ago

Delish!!

Marie-Charlotte Chatelain
3 months ago

These look amazing! Brownie meets cookiesThanks so much for sharing!

Louise
3 months ago

Brownie plus cookie! I’m sold! Such a scrummy idea.

Kate
3 months ago

LOVE brownies, LOVE cookies – you’ve invented my perfect snack! What an awesome idea – definitely making these at the weekend with my kids. Thanks!

Anjali
3 months ago

Brookies are one of my favorite types of cookies! 🙂 I can’t wait to try your recipe – it looks so chocolatey and delicious!

Chenée
3 months ago

These are so fun! The best of both worlds, and SO delicious!

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