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Thick And Fudgy Brookie Cookies Recipe

★★★★★

4.5 from 147 reviews
  • Author: Lily
  • Total Time: 6 hours 48 minutes (including refrigeration)
  • Yield: 6 large brookie cookies 1x

Description

Indulge in the best of both worlds with these Thick and Fudgy Brookie Cookies, combining rich, decadent brownie batter with classic chocolate chip cookie dough for a marbled, irresistible treat that’s soft in the center and golden on the edges.

Ingredients

Scale

Brownie Batter Cookie Dough

  • 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)

Chocolate Chip Cookie Dough

  • 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

  1. Prepare the Brownie Batter Cookie Dough: In a microwave-safe bowl, melt the 3 oz dark chocolate and 1/2 cup unsalted butter in 15 second increments, stirring between each session until fully melted. Stir in 1/4 cup Dutch processed cocoa powder, then set aside to cool.
  2. Mix the Eggs and Sugars: In a separate bowl, whisk together 1 large egg, 1 egg yolk, 1/2 cup light brown sugar, 1/4 cup granulated sugar, and 1/2 tsp vanilla bean paste on high speed for 3–4 minutes until light-colored and nearly tripled in volume.
  3. Combine Chocolate with Egg Mixture: Pour the cooled chocolate mixture and 1/2 tsp dissolved instant coffee into the egg mixture, whisking on low speed until just combined.
  4. Incorporate Dry Ingredients: Sift together 1 cup all-purpose flour, 1/2 tsp baking powder, 1/8 tsp baking soda, and 1/2 tsp salt. Gently fold into the batter with a rubber spatula until nearly mixed, then fold in 4 oz chopped milk chocolate until combined. Set aside; the batter should be scoopable.
  5. Create the Chocolate Chip Cookie Dough: Whisk 1/2 cup unsalted butter (room temperature), 1/3 cup packed light brown sugar, and 1/3 cup granulated sugar at medium-high speed for 2–3 minutes until light and fluffy.
  6. Add Eggs and Flavorings: Add 1 large egg, 1 egg yolk, 1/2 tsp vanilla bean paste, and 1/2 tsp dissolved instant coffee, whisking for another minute to combine.
  7. Mix Dry Ingredients: In a separate bowl, sift together 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, and 1/8 tsp baking soda.
  8. Combine Dry Ingredients with Wet Dough: Add dry ingredients to the butter mixture in two batches, folding gently with a rubber spatula to avoid overmixing. Fold in 4 oz chopped dark chocolate until just combined.
  9. Prepare for Assembly: If needed, chill the brownie and cookie doughs to achieve a scoopable consistency, refrigerating for 5 to 10 minutes.
  10. Form Dough Balls: On parchment-lined baking sheets, scoop ~1 oz balls of brownie batter and chocolate chip cookie dough separately.
  11. Assemble Brookie Balls: On your palm, alternate placing one chocolate chip cookie dough ball and one brownie dough ball around a circle until holding six balls total. Gently press and roll them into one marbled ~6 oz ball. Repeat to make 6 brookie balls. Optionally sprinkle with extra chopped chocolate.
  12. Refrigerate: Refrigerate dough balls overnight or for a minimum of 6 hours for flavors to meld and doughs to firm up.
  13. Preheat and Prepare Baking Sheet: Preheat oven to 375°F (190°C), conventional, no gas. Line a large cookie sheet with parchment paper.
  14. Arrange for Baking: Place brookie dough balls on the cookie sheet, spacing at least 3 inches apart. Use two sheets if needed.
  15. Bake: Bake at 375°F for 5 minutes, then reduce oven temperature to 340°F (170°C) and bake for an additional 11–13 minutes, total baking time 16–18 minutes, until edges are golden and centers feel soft but set.
  16. Finish and Cool: Remove from oven, sprinkle with flaky sea salt, add more chopped chocolate on top if desired, and let cookies rest for at least 20 minutes before serving.

Notes

  • Brownie and cookie dough can be refrigerated to make them easier to handle and scoop.
  • Chilling the assembled brookie balls overnight improves texture and flavor melding.
  • If additional brownie batter remains, bake separately as mini brownies for a delightful bonus treat.
  • Be careful not to overmix doughs to maintain fudgy and soft textures.
  • Use parchment paper for easy cookie removal and cleanup.
  • Allowing cookies to rest after baking enhances fudge-like softness in the center.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brookie cookies, fudgy cookies, chocolate chip cookie, brownie cookie dough, marbled cookies, dessert, chocolate cookies

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