Brookies Cookies are the cookies you want when you’re craving both brownies and chocolate chip 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.
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Plus, they’re so pretty too right? I love the marbled, swirly look. It makes them even that much more appealing!
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!
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 🤗
- 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.
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.
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.
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.
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 Instagram. Sign up for my email list, too!
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
- 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.
- Freeze cookies in freezer safe baggie for up to 3 months.
- Recipe concept inspired by Williams Sonoma
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie