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Brookies (Brownie Cookies) Recipe
If you’ve ever stood in the kitchen torn between a pan of fudgy brownies and a batch of warm chocolate chip cookies, this Brookies (Brownie Cookies) Recipe is your new favorite answer—chewy, fudgy, and packed with double chocolate in every bite.
You get all the rich, dense flavor of a brownie and the soft, chewy center of a cookie, baked into one homemade brookies dessert that’s perfect for parties, lunchboxes, and late-night chocolate cravings. These chewy brownie cookies are easy enough for a weeknight but special enough for holidays and bake sales, and they taste just as good as they look in that photo—crinkly tops, melty chocolate, and soft middles.
What Makes Brookies So Special?
Brookies are exactly what they sound like: part brownie, part cookie. Some folks make them as layered brownie cookie bars, with a layer of brownie batter under a layer of cookie dough. I do that sometimes, too. But this particular brownie cookies recipe is for round cookies that taste like a brownie and chew like the softest chocolate chip cookie.
They’re:
- Fudgy like your favorite box-mix brownies
- Soft in the center, a little crispy on the edges
- Loaded with chocolate chips and cocoa (a true double chocolate cookies situation)
I like to bake these brookies whenever I need a reliable chocolate dessert recipe that makes people stop mid-sentence. They’re wonderful on a Christmas cookie tray, but honestly, they play just as nicely at a summer potluck or a school bake sale.
And since these are from scratch brookies, you control everything: the type of chocolate, the salt level, even whether you want nuts or not. I started making these when my kids were in middle school, and now my grandkids ask, “Grandma, are you bringing the brownie cookies?” whenever there’s a family get-together. That’s when you know a recipe is a keeper.
Why You’ll Love This Recipe
You know what? Sometimes you just need a list. Here’s why this is, in my house, the best brookies recipe:
- Two desserts in one – You get fudgy brownie flavor and chewy chocolate cookies texture in a single treat.
- Easy brookies recipe – Simple pantry ingredients, no fancy steps, and you can mix everything in one bowl.
- No mixer required – A whisk, a spatula, and a big bowl are all you need (though your stand mixer is welcome if your wrists are tired).
- Perfect texture – Soft, thick, and chewy in the middle with those classic brownie-style crinkly tops.
- Great for parties and gifts – This party cookie recipe travels well and looks gorgeous in cookie tins or on dessert trays.
- Customizable – Add nuts, swirl in peanut butter, or turn them into brownie cookie bars using the same batter.
- Freezer-friendly – Make the dough ahead, freeze the scoops, and bake fresh cookies any time you want.
- Better than box mix cookies – You still get that rich brownie vibe, but with real butter, real cocoa, and no mystery ingredients.
Ingredients You’ll Need
These homemade chocolate cookies use basic baking staples, but a few thoughtful choices make a big difference in flavor and texture.
Dry Ingredients
-
1 ¾ cups (220 g) all-purpose flour
Use regular all-purpose flour (I usually grab King Arthur or Gold Medal). Spoon and level it so you don’t pack in too much and end up with cakey cookies. -
¾ cup (65 g) unsweetened cocoa powder
Natural cocoa works great. If you love a deeper, almost “bakery-style” flavor, you can use half natural and half Dutch-process. I often reach for Hershey’s Special Dark or Ghirardelli. -
1 teaspoon baking soda
This gives your brookies a little lift without making them cakey. -
½ teaspoon baking powder
Just a touch for added softness and those pretty, slightly domed tops. -
¾ teaspoon kosher salt
If you use table salt, reduce to about ½ teaspoon. A well-salted chocolate cookie tastes more “chocolatey,” not salty.
Wet Ingredients
-
1 cup (2 sticks, 226 g) unsalted butter, melted and slightly cooled
Melted butter helps give you that fudgy brownie texture. Let it cool for about 5–10 minutes so it doesn’t scramble the eggs. -
1 ¼ cups (250 g) granulated sugar
This helps with spread and gives the classic brownie-like shiny tops. -
¾ cup (150 g) packed light brown sugar
Adds moisture and caramel notes, which keeps your chewy brownie cookies soft for days. -
2 large eggs + 1 egg yolk, at room temperature
The extra yolk makes the dough richer and chewier. If your eggs are cold, just place them in a bowl of warm water for 5–10 minutes. -
2 teaspoons pure vanilla extract
Real vanilla makes a difference here; it rounds out the chocolate so it doesn’t taste flat.
Add-Ins
-
1 ¼ cups (210 g) semisweet chocolate chips or chunks
I love a mix of regular chips and a chopped baking bar (Ghirardelli or Trader Joe’s bittersweet bars work nicely). They melt into gooey pockets in the cookies. -
½ cup (55 g) chopped walnuts or pecans (optional)
If you like nuts in brownies, you’ll love them in brookies. Toast them briefly in a dry skillet for deeper flavor.
Step-by-Step Directions
Let’s walk through this Brookies (Brownie Cookies) Recipe together. It’s simple, but a few little habits—like not overmixing—help you get that perfect texture every time.
1. Melt the butter
- Add the butter to a microwave-safe bowl and heat in 20–30 second bursts until melted.
- Let it sit on the counter for about 5–10 minutes, until it’s warm but not hot to the touch.
Tip: If the butter is steaming hot, it can cook the eggs and make the dough greasy. You want it pleasantly warm, not sizzling.
2. Mix the wet ingredients
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks thick and glossy, about 30–45 seconds.
- Add the eggs and extra yolk, one at a time, whisking well after each addition.
- Stir in the vanilla extract.
The mixture should look smooth and slightly lighter in color. You’re adding a bit of air here, which helps give your brownie cookies that shiny, crackly top.
3. Combine the dry ingredients
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Use the whisk to break up any clumps of cocoa; you want everything evenly mixed.
If your cocoa is very lumpy, you can sift it, but a firm whisk usually does the trick.
4. Bring the batter together
- Add the dry ingredients to the wet ingredients in two additions, gently folding with a spatula.
- Mix just until you don’t see dry streaks of flour. The dough will be thick, rich, and a little sticky—more like brownie batter than classic cookie dough.
Here’s the thing: don’t overmix. Overworking the dough develops gluten and makes your brookies tough instead of soft and fudgy.
5. Stir in the chocolate chips (and nuts, if using)
- Fold in the chocolate chips and nuts (if you’re using them), reserving a small handful of chips for pressing on top before baking.
This is when the dough really looks like a party—thick, dark, and studded with chocolate.
6. Chill the dough
- Cover the bowl with plastic wrap or a reusable lid and refrigerate for 30–45 minutes.
Chilling helps the flour hydrate and keeps the cookies from spreading too thin. If you’re in a hurry, you can bake right away, but the cookies will be thinner and less chewy. I’ve tested it both ways—chilling wins.
7. Preheat the oven and prep your pans
- When the dough is almost done chilling, preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats (I love my Silpat mats for even baking).
8. Scoop and shape
- Use a 1 ½ to 2 tablespoon cookie scoop to portion the dough onto the prepared pans, spacing them about 2 inches apart.
- Gently roll each scoop between your palms to make a smooth ball.
- Press a few extra chocolate chips into the tops for that bakery-style look.
If the dough has been chilling for more than an hour and feels very firm, let it rest on the counter for about 5 minutes so it’s easier to scoop.
9. Bake the brookies
- Bake one sheet at a time on the center rack for 9–11 minutes, just until the edges look set and the tops are slightly cracked but the centers still look soft.
The cookies will continue to cook and set on the hot pan, so don’t wait for them to look completely “done” or dry on top—that’s how you end up with dry cookies instead of fudgy brownie cookies.
10. Cool and enjoy
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.
They’ll firm up as they cool but stay soft in the center. You can absolutely eat one warm, though—no judgment from me.
Servings, Prep Time & Baking Schedule
- Yield: About 24–28 brookies, depending on size
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes
- Bake Time: 9–11 minutes per batch
- Total Time: About 1 hour 15 minutes (including chilling and cooling)
If you’re baking for a party, here’s a simple rhythm that works well: mix the dough, chill while you tidy the kitchen or preheat the oven, bake in two trays, then let them cool while you pack them up. These belong in every party cookie recipe collection.
Easy Variations To Try
Once you’ve made this basic chocolate brookies recipe, it’s fun to play around a little. Here are some ideas I’ve loved:
- Peanut Butter Swirl Brookies – Warm ¼ cup peanut butter and drizzle it over the scooped dough, then swirl gently with a toothpick before baking.
- Mocha Brownie Cookies – Add 1–2 teaspoons instant espresso powder to the dry ingredients for deeper, café-style flavor.
- Triple Chocolate Brookies – Use a mix of milk, semisweet, and white chocolate chips for extra chocolate layers.
- Mint Chocolate Brookies – Stir in ½ teaspoon peppermint extract and use chopped Andes mints instead of some of the chocolate chips.
- Brownie Cookie Bars – Press the dough into a greased or parchment-lined 9×13-inch pan and bake at 350°F for 20–24 minutes; cool completely and cut into bars.
- Gluten-Free Brookies – Use a 1:1 gluten-free baking flour blend; chill the dough well and expect slightly less spread.
How To Store, Freeze & Reheat Brookies
One of my favorite things about this brookies dessert is how well it keeps. These are great for gifting because they stay soft and chewy for several days.
Room Temperature
- Store completely cooled cookies in an airtight container at room temperature.
- They stay fresh and chewy for 3–4 days.
- Place a slice of sandwich bread in the container if your house is dry—the cookies absorb the moisture and stay soft.
Freezing Baked Cookies
- Arrange cooled cookies in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer bag or container, pressing out extra air.
- Freeze for up to 2 months.
- Thaw at room temperature for about 20–30 minutes, or warm gently in the microwave for 10–15 seconds for that “just baked” feel.
Freezing Cookie Dough
Honestly, this is my favorite trick.
- Scoop the chilled dough into balls and place on a parchment-lined tray.
- Freeze until firm, then store in a freezer bag (label with baking temp and time).
- Bake from frozen at 350°F, adding 1–2 extra minutes, until the edges are set and centers look soft.
You can bake just 2 or 3 for a late-night treat, which is delightfully dangerous.
Notes From My Kitchen To Yours
A few extra thoughts from years of cookie baking—and a few flops along the way:
- Watch the bake time closely. These brookies can go from fudgy to dry in a minute. If your oven runs hot, start checking at 8 minutes.
- Use good cocoa and chocolate. This is a very chocolate-forward recipe; better cocoa really does make a difference. Even just using Ghirardelli cocoa and decent chocolate chips will raise the bar.
- Don’t skip the chill if you want thick cookies. When I tested without chilling, the cookies were delicious but thinner and less chewy. Still tasty, just different.
- Let them rest on the pan. That 5–10 minute cool on the hot baking sheet helps set the centers without drying them out.
- Salt is your friend. If you like a hint of salty-sweet, sprinkle a tiny pinch of flaky sea salt on top right after baking. It makes the chocolate flavor pop.
- Bake one test cookie first. If you’re worried about spreading, bake one cookie. If it spreads too much, chill the dough longer or add a tablespoon of flour.
I’ve made this recipe in gas ovens, electric ovens, and my daughter’s slightly cranky apartment oven. It’s forgiving, but getting to know how your oven behaves is always worth it.
Brookies (Brownie Cookies) Recipe FAQs
Can I make these brookies with a brownie mix?
Yes. For an easy brownie mix cookies version, prepare a boxed brownie mix with 1–2 fewer tablespoons of water than the package calls for, then stir in ½–1 cup flour until you have a thick cookie dough and bake as cookies at 350°F until just set.
Why did my brookies turn out cakey instead of fudgy?
Too much flour or overbaking is usually the culprit; make sure you spoon and level your flour and pull the cookies from the oven while the centers still look soft.
My cookies spread too much—what happened?
Warm dough, very soft butter, or a hot kitchen can cause extra spreading; chill the dough longer and make sure your baking sheets are cool before adding new scoops.
Can I make this recipe without a mixer?
Absolutely. This is a very mixer-friendly recipe, but I usually just whisk by hand; melted butter keeps everything easy to stir.
How do I make these brookies nut-free?
Simply leave out the nuts and stick with chocolate chips or chunks; the texture and bake time stay the same.
Can I use dark chocolate instead of semisweet?
Yes, dark chocolate is wonderful here; just know the cookies will taste more intense and slightly less sweet, so you may want to keep the sugar amounts as written.
Are these good for mailing in care packages?
They’re great for shipping—bake them fully, cool completely, wrap well (I like to stack a few and wrap in plastic, then place in a tin) and they should still be soft and chewy after a few days.
Can I make smaller or larger cookies?
Sure. For mini cookies, use about 1 tablespoon of dough and start checking at 7–8 minutes; for large bakery-style cookies (3 tablespoons of dough), bake closer to 11–13 minutes and let them cool longer.
Final Thoughts
These Brookies (Brownie Cookies) really are the best of both worlds—fudgy like a brownie, chewy like a soft cookie, and simple enough that you can whip them up on a Thursday night just because you feel like it. With everyday ingredients and a straightforward method, this homemade brookies recipe belongs in every chocolate lover’s rotation.
If you bake a batch, I’d love to hear how they turn out—tell me what variations you try, or whether your family is Team Nuts or No Nuts. And if you’re as cookie-obsessed as I am, you might also enjoy exploring more chewy chocolate cookies and bar recipes next time you’re planning a dessert spread.
Brookies (Brownie Cookies)
Ingredients
- 1 3/4 cups all-purpose flour 220 g; spooned and leveled
- 3/4 cup unsweetened cocoa powder 65 g; natural or half natural/half Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt use about 1/2 teaspoon if using table salt
- 1 cup unsalted butter 2 sticks, 226 g; melted and slightly cooled
- 1 1/4 cups granulated sugar 250 g
- 3/4 cup light brown sugar 150 g; packed
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups semisweet chocolate chips or chunks 210 g; reserve a small handful for topping
- 1/2 cup chopped walnuts or pecans 55 g; optional, toasted for best flavor
- flaky sea salt optional, for sprinkling on top after baking
Instructions
- Add the butter to a microwave-safe bowl and heat in 20–30 second bursts until melted. Let it cool on the counter for about 5–10 minutes, until warm but not hot to the touch so it doesn’t cook the eggs.1 cup unsalted butter
- In a large mixing bowl, whisk together the melted, slightly cooled butter, granulated sugar, and brown sugar until thick and glossy, about 30–45 seconds. Add the eggs and extra yolk one at a time, whisking well after each addition, then stir in the vanilla extract until the mixture is smooth and slightly lighter in color.1 cup unsalted butter, 1 1/4 cups granulated sugar, 3/4 cup light brown sugar, 2 large eggs, 1 large egg yolk, 2 teaspoons pure vanilla extract
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt, breaking up any clumps of cocoa so everything is evenly mixed.1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon kosher salt
- Add the dry ingredients to the wet ingredients in two additions, gently folding with a spatula just until no dry streaks of flour remain. The dough will be thick, rich, and a bit sticky—more like brownie batter than classic cookie dough. Avoid overmixing to keep the cookies soft and fudgy.1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon kosher salt
- Fold in the chocolate chips and, if using, the chopped nuts, reserving a small handful of chocolate chips to press on top of the cookies before baking.1 1/4 cups semisweet chocolate chips or chunks, 1/2 cup chopped walnuts or pecans
- Cover the bowl with plastic wrap or a reusable lid and refrigerate the dough for 30–45 minutes to allow the flour to hydrate and to keep the cookies from spreading too much. If you skip chilling, the cookies will bake thinner and less chewy.
- When the dough is almost done chilling, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Use a 1 1/2 to 2 tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart. Roll each portion gently between your palms to form a smooth ball, then press a few of the reserved chocolate chips into the tops for a bakery-style look. If the dough is very firm from chilling longer than an hour, let it rest at room temperature for about 5 minutes before scooping.1 1/4 cups semisweet chocolate chips or chunks
- Bake one sheet at a time on the center rack for 9–11 minutes, just until the edges look set and the tops are slightly cracked while the centers still look soft. Do not wait for the cookies to look completely dry on top or they will end up cakey instead of fudgy.
- Let the cookies cool on the baking sheet for 5–10 minutes to allow the centers to set, then transfer them to a wire rack to cool completely. If you like salty-sweet flavor, sprinkle a tiny pinch of flaky sea salt on top of each cookie right after baking while they are still warm.flaky sea salt
- Store completely cooled cookies in an airtight container at room temperature for 3–4 days. To freeze, arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container, pressing out extra air. Freeze for up to 2 months. Thaw at room temperature for 20–30 minutes or warm in the microwave for 10–15 seconds.
- For freeze-ahead dough, scoop the chilled dough into balls, place on a parchment-lined tray, and freeze until firm. Transfer to a labeled freezer bag. Bake from frozen at 350°F, adding 1–2 minutes to the bake time, until the edges are set and the centers still look soft.
