Brookies (Brownie Cookies) Recipe
If you love fudgy brownies and chewy chocolate cookies and can’t quite choose between them, this Brookies (Brownie Cookies) Recipe gives you both in one ultra-chocolatey, crackly-topped bite.
These homemade brookies are rich, shiny like your favorite brownies on top, chewy in the center like the best double chocolate cookies, and studded with gooey chocolate chips. It’s a from-scratch brookies dessert that feels bakery-level fancy but is simple enough for a weeknight craving. I make these when I want something that feels special but still kid-approved and potluck-safe—my church ladies, my neighbors, and my grown kids all ask for “those brownie cookies” on repeat.
What Are Brookies (Brownie Cookies), Anyway?
Brookies are exactly what they sound like: part brownie, part cookie. Think fudgy brownie edges, soft brownie centers, and the portion control (ahem, sort of) of a cookie.
This Brookies (Brownie Cookies) Recipe leans into the “brownie” side: shiny, crackly tops; deep cocoa flavor; and a tender, chewy middle. But it bakes like a regular cookie—no slicing, no waiting for bars to cool.
A few reasons these feel extra special:
- They give you that bakery-style look with those glossy, crinkly tops.
- The dough comes together with pantry staples—no weird ingredients, just good cocoa and chocolate.
- They’re perfect as a chocolate dessert recipe for parties, cookie platters, or as brownie cookie bars if you press the dough into a pan.
I like to bake a batch on Sunday afternoons, when the house is quiet and I’m catching up on laundry. The smell of fudgy brownie cookies drifting through the kitchen feels like a little reward for surviving the week.
Why You’ll Love This Brookies (Brownie Cookies) Recipe
- Two desserts in one – You get chewy chocolate cookies with rich brownie flavor in every bite.
- Shiny, crackly tops – That classic brownie look, thanks to a simple sugar-and-egg technique.
- No mixer required – A whisk, a bowl, and a sturdy spoon are all you need.
- Fast chill, fast bake – Just a short resting time, then 9–11 minutes in the oven.
- Pantry-friendly ingredients – Flour, eggs, cocoa, butter, sugar, and chocolate chips—easy.
- Perfect party cookie recipe – They hold well on a dessert table and look impressive on a cookie tray.
- Easy to customize – Add nuts, caramel bits, or peanut butter chips for your own chocolate brookies recipe twist.
- Freezer-friendly – Freeze the dough balls or the baked cookies for last-minute dessert emergencies.
Ingredients
For this easy brookies recipe, measure carefully and use room-temperature ingredients for the best texture.
- 1 cup (170 g) semisweet chocolate chips, divided (I like Ghirardelli or Guittard)
- 4 tablespoons (56 g) unsalted butter
- 2/3 cup (130 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (95 g) all-purpose flour (spooned and leveled; I like King Arthur)
- 1/4 cup (25 g) unsweetened cocoa powder (Dutch-processed gives deeper flavor, but natural works too)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (85 g) additional chocolate chips or chunks (for extra gooey pockets; can mix milk and dark)
Ingredient Notes & Substitutions
- Butter: Unsalted lets you control the salt, but if you only have salted butter, reduce added salt to a pinch.
- Flour: For a slightly softer, more tender brookie, you can replace 2 tablespoons of the flour with cornstarch.
- Cocoa powder: Use a good-quality cocoa—it makes a big difference in any fudgy brownie cookies.
- Chocolate chips: You can use chopped baking chocolate instead of chips for a more “melty” feel.
- Gluten-free option: A good 1:1 gluten-free baking flour blend usually works well here; the cookies may spread a bit more.
Directions
You know what? These look fancy but they’re wonderfully forgiving. Just keep an eye on the resting time and baking time for that perfect soft brownie cookie texture.
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Preheat and prep your pans
Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats so the brookies don’t stick and spread evenly. -
Melt the chocolate and butter
In a medium microwave-safe bowl, combine 1/2 cup of the chocolate chips and the 4 tablespoons butter. Microwave in 20–30 second bursts, stirring after each, until smooth and glossy. Let this mixture cool for about 5 minutes—you want it warm but not hot so it doesn’t scramble the eggs. -
Whisk the sugars and eggs
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs for about 1–2 minutes until the mixture looks thick, a bit paler, and slightly ribbony. This step helps create that shiny, crackly top you love in brownies. -
Add vanilla and melted chocolate mixture
Slowly pour the melted chocolate-butter mixture into the egg mixture while whisking constantly. Add the vanilla extract and whisk until everything is smooth and combined. The batter will look rich and glossy—this is your brownie base. -
Combine dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Breaking up any cocoa lumps here keeps your homemade brookies smooth and evenly chocolatey. -
Fold the dry into the wet
Add the dry ingredients to the chocolate mixture and gently fold with a rubber spatula or wooden spoon. Stop as soon as no dry streaks remain; the batter will be thick and a bit sticky, somewhere between brownie batter and cookie dough. Overmixing can make your brookies tough instead of chewy. -
Stir in chocolate chips
Fold in the remaining 1/2 cup chocolate chips (or chunks). This is what takes these from “chocolate cookies” to full-on fudgy brownie cookies. -
Let the batter rest
Let the dough rest in the bowl at room temperature for 15–20 minutes. This rest lets the flour hydrate and the batter thicken. If you try to scoop too soon, the dough may be too loose and the cookies can spread too far. You’re looking for a thick, scoopable texture. -
Scoop the dough
Using a medium cookie scoop (about 1 1/2 tablespoons), scoop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you want extra-pretty tops, press a few extra chocolate chips into each mound. -
Bake the brookies
Bake for 9–11 minutes, one sheet at a time, until the tops are shiny, crackly, and just set around the edges. The centers should still look slightly soft and a bit puffed; they’ll continue to firm up as they cool. -
Cool on the pan
Let the cookies cool on the baking sheets for at least 10 minutes before moving them to a wire rack. They’ll be fragile when hot but set up beautifully as they cool, giving you that perfect chewy brownie cookie texture.
Servings & Timing
- Yield: About 20–22 brookies (depending on scoop size)
- Prep Time: 15 minutes
- Rest Time: 15–20 minutes
- Bake Time: 9–11 minutes per batch
- Total Time: About 45–55 minutes
If you’re baking multiple trays, plan on a bit of extra oven time, but the hands-on work is still quite simple.
Fun Variations to Try
Once you’ve made this Brookies (Brownie Cookies) Recipe once, it’s hard not to play around with it. Here are some ideas:
- Peanut Butter Swirl Brookies – Gently swirl a teaspoon of softened peanut butter into the top of each cookie before baking.
- Mint Chocolate Brookies – Add 1/2 teaspoon peppermint extract and replace half the chocolate chips with chopped mint chocolate candies.
- Walnut Fudge Brookies – Fold in 1/2 cup chopped toasted walnuts for a classic brownie-cookie bar flavor.
- Salted Caramel Brookies – Press a few soft caramel bits into the tops before baking and sprinkle with flaky sea salt right out of the oven.
- Mocha Brownie Cookies – Stir in 1–2 teaspoons instant espresso powder with the dry ingredients for a coffeehouse-style treat.
- Mini Brookie Sandwiches – Spread a thin layer of vanilla or coffee ice cream between two cooled cookies for a party-ready frozen dessert.
Storage & Reheating
- Room temperature: Store your homemade brookies in an airtight container at room temperature for 3–4 days. Slip in a small piece of bread or a damp (not wet) paper towel in a separate piece of parchment if your home is very dry; it helps keep them soft.
- Refrigerator: Not required, but if your kitchen runs hot, you can refrigerate them up to 1 week; bring to room temperature before serving for the best texture.
- Freezer (baked cookies): Freeze in a single layer on a baking sheet, then transfer to a freezer bag or container; they keep for up to 3 months. Thaw at room temperature for 15–20 minutes or give them a quick 10-second warm-up in the microwave.
- Freezer (cookie dough): Scoop dough balls onto a tray, freeze until firm, then store in a freezer bag. Bake from frozen at 350°F, adding 1–2 minutes to the baking time.
Make-ahead tip: I often mix the dough in the evening, let it rest, scoop it into balls, and then refrigerate overnight. The next day, I bake as-needed for fresh, warm chewy chocolate cookies on demand.
Notes from My Kitchen
- Don’t skip the rest: That 15–20 minute rest makes the difference between flat brownie mix cookies and soft, chewy, bakery-style brookies.
- Watch the bake time closely: With chocolate desserts, it’s hard to see when they’re done. Pull them when the tops are crackly and the edges look set; the centers should still look slightly soft. Overbaking = cakey, not fudgy.
- Use good cocoa and chocolate: When a recipe is this chocolate-forward—true fudgy brownie cookies—better cocoa and real vanilla really shine through.
- Humidity matters: On very humid days, the batter may feel looser; you can add 1–2 extra tablespoons of flour if needed so the dough holds its shape when scooped.
- For brownie cookie bars: Press the dough into a parchment-lined 8×8-inch pan and bake at 350°F for 18–22 minutes, until the edges are set and the center is just barely firm. Cool completely before slicing.
Honestly, I’ve baked versions of these for bake sales, office parties back when I worked full-time, and family birthdays. The plates always come back empty, but they also always come back with one or two chocolate smudges—which tells you everything you need to know.
FAQs
1. Can I make this Brookies (Brownie Cookies) Recipe with a boxed brownie mix?
Yes—use a standard brownie mix, add 1/2 cup flour and 1/4 teaspoon baking powder to the dry mix, and enough eggs and oil per the box instructions to make a thick dough, then bake as cookies. The flavor’s a bit different, but it’s a good shortcut.
2. Why did my brookies spread too much?
The dough may have been too warm or not rested long enough; next time, rest the batter a bit longer or chill the scooped dough for 15 minutes before baking.
3. Why aren’t my tops shiny and crackly like brownies?
The sugar and eggs need to be whisked well until slightly thick and ribbony, and the melted chocolate should be warm (not hot, not cold) when added—this helps create that classic brownie top.
4. Can I make these brookies gluten-free?
Usually yes; use a good 1:1 gluten-free flour blend and let the dough rest a little longer. Expect a touch more spread and a slightly more delicate texture.
5. Can I reduce the sugar?
You can cut the sugar by about 2 tablespoons without a big change, but reducing it more may affect the texture and shine since sugar helps create that fudgy, chewy structure.
6. Are these soft brownie cookies or crisp cookies?
As written, they’re soft and chewy in the center with lightly crisp edges—if you like crispier cookies, bake them 1–2 minutes longer.
7. Can I add nuts or dried fruit?
Absolutely; fold in up to 1/2 cup chopped nuts, dried cherries, or even mini marshmallows for a fun twist on the classic chocolate brookies recipe.
8. How do I know when the cookies are done?
Look for set edges, shiny and crackly tops, and centers that are just barely set but still soft—if they look fully firm in the middle, they’re probably overbaked.
Conclusion
This Brookies (Brownie Cookies) Recipe brings together the very best parts of brownies and cookies—those shiny tops, that deep chocolate flavor, and a soft, chewy middle that makes it hard to stop at one. They’re simple enough for a casual weekend treat but special enough for holidays, gift boxes, and every “could you bring dessert?” moment.
Give them a try, and let me know in the comments how they turned out—especially if you put your own spin on them. And if you’re as chocolate-obsessed as my crew, you might also enjoy pairing these with a batch of classic chocolate chip cookies for the ultimate cookie platter.
Brookies (Brownie Cookies) Recipe
Ingredients
- 1 cup semisweet chocolate chips 170 g total, divided; good quality like Ghirardelli or Guittard
- 4 tablespoons unsalted butter 56 g
- 2/3 cup granulated sugar 130 g
- 1/4 cup light brown sugar 50 g, packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup all-purpose flour 95 g, spooned and leveled
- 1/4 cup unsweetened cocoa powder 25 g; Dutch-processed preferred, natural also works
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup chocolate chips or chunks 85 g; can mix milk and dark for extra gooey pockets
Instructions
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats so the brookies don’t stick and spread evenly.
- In a medium microwave-safe bowl, combine 1/2 cup of the semisweet chocolate chips and the unsalted butter. Microwave in 20–30 second bursts, stirring after each, until melted, smooth, and glossy. Let cool for about 5 minutes until warm but not hot.1 cup semisweet chocolate chips, 4 tablespoons unsalted butter
- In a large bowl, whisk together the granulated sugar, light brown sugar, and eggs for 1–2 minutes, until the mixture looks thicker, slightly paler, and a bit ribbony. This helps create shiny, crackly tops.2/3 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs
- Slowly pour the warm melted chocolate-butter mixture into the egg mixture while whisking constantly. Add the vanilla extract and whisk until smooth, thick, and glossy.1 cup semisweet chocolate chips, 4 tablespoons unsalted butter, 2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt, breaking up any lumps of cocoa.3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Add the dry ingredient mixture to the chocolate mixture. Gently fold with a rubber spatula or wooden spoon just until no dry streaks remain. The batter will be thick and sticky, between brownie batter and cookie dough. Do not overmix.3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Fold in the remaining 1/2 cup chocolate chips or chunks until evenly distributed throughout the batter.1 cup semisweet chocolate chips, 1/2 cup chocolate chips or chunks
- Let the batter rest at room temperature for 15–20 minutes to thicken and allow the flour to hydrate. The dough should become scoopable; if scooped too soon, the cookies may spread too much.
- Using a medium cookie scoop (about 1 1/2 tablespoons), scoop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra-pretty tops, press a few additional chocolate chips into each mound.
- Bake one sheet at a time for 9–11 minutes, until the tops are shiny, crackly, and just set around the edges. The centers should still look slightly soft and a bit puffed; they will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. Serve once set for the best chewy, fudgy texture.
