Introduction

These Thick and Fudgy Brookie Cookies combine the rich, dense texture of brownies with the chewy, buttery goodness of chocolate chip cookies. Perfect for those who can’t decide between the two desserts, this recipe delivers a deliciously marbled treat that’s sure to satisfy any sweet tooth.

The image shows a round cookie divided roughly in half, with one side golden brown and the other side dark chocolate, both sides sprinkled with melted chocolate chips. The cookie sits on a white wire cooling rack over a white marbled surface. The texture of the golden side is slightly crumbly, while the chocolate side is smooth and rich. Small bits of salt are lightly scattered on the chocolate half. The cookie looks soft and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 oz dark chocolate (85g), 65-75% cocoa
1/2 cup unsalted butter (113g)
1/4 cup Dutch processed cocoa powder (25g)
1 large egg
1 egg yolk
1/2 cup light brown sugar (100g)
1/4 cup granulated sugar (50g)
1/2 tsp vanilla bean paste
1/2 tsp instant coffee dissolved in 1/2 tsp hot water
1 cup all purpose flour (130g)
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
4 oz milk chocolate, chopped (113g)
1/2 cup unsalted butter, room temperature (113g)
1/3 cup packed light brown sugar (67g)
1/3 cup granulated sugar (67g)
1 large egg
1 egg yolk
1/2 tsp vanilla bean paste
1/2 tsp instant coffee dissolved in 1/2 tsp hot water
1 1/4 cup all purpose flour (162g)
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp baking soda
4 oz dark chocolate, chopped (113g)

Instructions

Step 1: Make the brownie batter cookie dough. In a microwave-safe bowl, melt the dark chocolate and 1/2 cup butter in 15-second increments, stirring between each, until smooth. Stir in the cocoa powder and set aside to cool.
Step 2: In a separate bowl, whisk together the egg, egg yolk, light brown sugar, granulated sugar, and vanilla bean paste on high speed for 3-4 minutes until pale and tripled in volume.
Step 3: Add the cooled chocolate mixture and dissolved coffee to the egg mixture. Whisk on low speed until just combined.
Step 4: Sift in the flour, baking powder, baking soda, and salt. Fold gently with a rubber spatula until mostly combined, then fold in the chopped milk chocolate. Set aside.
Step 5: Prepare the chocolate chip cookie dough. Whisk softened butter, granulated sugar, and brown sugar at medium-high speed for 2-3 minutes until fluffy.
Step 6: Add the egg, egg yolk, vanilla bean paste, and dissolved coffee, then whisk another minute to combine.
Step 7: In a separate bowl, mix sifted flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture in two batches, folding gently. When nearly combined, fold in the chopped dark chocolate without overmixing.
Step 8: Chill the brownie and cookie doughs if needed until they reach a scoopable consistency.
Step 9: On parchment-lined baking sheets, scoop the brownie dough into 1 oz balls and the cookie dough into 1 oz balls separately.
Step 10: Using your palm, alternate placing a cookie dough ball and a brownie dough ball, pressing them together and rolling into one large marbled ball (~6 oz). Repeat until you have six brookie dough balls.
Step 11: Refrigerate the dough balls for at least 6 hours or overnight.
Step 12: Preheat oven to 375°F (190°C). Place the dough balls on a parchment-lined cookie sheet, spacing at least 3 inches apart.
Step 13: Bake for 5 minutes at 375°F, then reduce temperature to 340°F (170°C) and bake for an additional 11-13 minutes until golden at the edges and soft in the middle.
Step 14: Remove cookies from oven, sprinkle with flaky sea salt, add extra chopped chocolate on top if desired, and let rest for 20 minutes before serving.

Tips & Variations

For firmer dough, chill the brownie and cookie dough separately before assembling the brookie balls.
Use different chocolate varieties like white chocolate or semi-sweet for a different flavor twist.
You can bake leftover brownie dough as small brownie cookies if desired.
Add nuts such as walnuts or pecans to either dough for added texture and flavor.

Storage

Store baked brookie cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave for a warm, gooey treat.

How to Serve

The image shows a close-up of a cookie with two halves, one side is light brown and the other side is dark chocolate brown. The cookie is round with a slightly rough texture, and both sides are topped with scattered shiny chocolate chips. It sits on a black cooling rack on top of a white marbled surface. Small salt flakes are visible on the dark chocolate side, adding texture contrast. Another cookie is partially visible in the top right corner and bottom right corner, both showing the same two-tone design. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the brookie dough can be refrigerated overnight or up to 24 hours before baking, which actually improves the flavor and texture.

What if I don’t have instant coffee?

The instant coffee enhances the chocolate flavor but is optional. You can omit it or substitute with a teaspoon of strong brewed coffee.