These brookie cookies blend a rich brownie batter with classic chocolate-chip cookie dough, resulting in thick, indulgent rounds with crisp edges and gooey centers. I love that each bite gives both cookie chew and brownie depth.
Why You’ll Love This Recipe
I fell in love with this recipe because it delivers double the chocolate pleasure: one side is deep, fudgy brownie, the other is buttery cookie dough with melted chocolate chunks. I’ve tweaked the process to ensure the dough holds its shape, the center stays fudgy, and the cookies look as good as they taste. Chilling the dough overnight makes a big difference—I found the texture improves dramatically. Plus, the swirling of both doughs gives each cookie a marbled surprise. Whether I serve them warm or pack them for later, these brookies always win.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Brownie batter cookie dough:
3 oz (85 g) dark chocolate (65-75% cocoa)
½ cup (113 g) unsalted butter
¼ cup (25 g) Dutch-processed cocoa powder
1 large egg
1 egg yolk
½ cup (100 g) light brown sugar
¼ cup (50 g) granulated sugar
½ tsp vanilla bean paste
½ tsp instant coffee dissolved in ½ tsp hot water
1 cup (130 g) all-purpose flour
½ tsp baking powder
⅛ tsp baking soda
½ tsp salt
4 oz (113 g) milk chocolate, chopped
Chocolate chip cookie dough:
½ cup (113 g) unsalted butter, room temperature
⅓ cup (67 g) light brown sugar, packed
⅓ cup (67 g) granulated sugar
1 large egg
1 egg yolk
½ tsp vanilla bean paste
½ tsp instant coffee dissolved in ½ tsp hot water
1¼ cup (162 g) all-purpose flour
½ tsp salt
½ tsp baking powder
⅛ tsp baking soda
4 oz (113 g) dark chocolate, chopped
Directions
For the brownie-batter dough: Melt the dark chocolate and butter together until smooth. Stir in the cocoa powder and set aside to cool slightly.
In another bowl, whisk the egg, egg yolk, light brown sugar and granulated sugar until light and almost tripled in volume. Add vanilla and dissolved coffee, then pour in the melted chocolate mixture and whisk until combined.
Sift in flour, baking powder, baking soda and salt. Fold gently until just combined, then fold in the chopped milk chocolate. The mixture will look more batter-like than standard cookie dough but will firm up in the fridge.
For the cookie dough: Cream butter with both sugars until fluffy. Add egg, egg yolk, vanilla and dissolved coffee; whisk until smooth. Sift flour, baking powder, baking soda and salt; add in two batches and fold until almost combined, then fold in the chopped dark chocolate. Avoid over-mixing.
If either dough is too soft or sticky to scoop, chill for 5-10 minutes.
On parchment-lined baking sheets, scoop ~1 oz balls of each dough (brownie and cookie). Alternate six balls (cookie, brownie, cookie, brownie, cookie, brownie) and gently press together, then roll into one ~6 oz ball so the two doughs are marbled together. Repeat until you have six large dough balls. Optionally top each with extra chopped chocolate.
Refrigerate the dough balls overnight (or at least 6 hours) — this gives the cookies better texture and flavor.
When ready to bake: Preheat the oven to 375 °F (190 °C). Place dough balls on a lined baking sheet leaving ~3″ (7.5 cm) between each. Bake for 5 minutes at 375 °F, then reduce the oven temperature to 340 °F (170 °C) and bake for another ~11-13 minutes (total ~16-18 minutes) until the edges are set but the centers still appear soft.
Remove from oven, immediately sprinkle with flaky sea salt and extra chopped chocolate if using. Let the cookies rest for at least 20 minutes — they will continue to bake internally and firm up.
Servings and Timing
Yield: 6 large cookies (approximately)
Active prep time: ~1 hour
Chilling time: overnight or at least 6 hours
Bake time: ~16-18 minutes per batch
Variations
Use white chocolate or milk chocolate in the cookie dough instead of dark, for a sweeter twist.
Fold in toasted nuts (walnuts or pecans) into the brownie dough for crunchy contrast.
Swirl in a tablespoon of peanut butter into the brownie dough before folding for a peanut-butter-brookie version.
Make smaller cookies by dividing into ~3 oz dough balls; reduce bake time to around 12-14 minutes and monitor.
For a more salted profile, increase the flaky sea salt topping after baking.
Storage/Reheating
Store baked cookies in an airtight container at room temperature for up to 2-3 days. For best texture, eat within the first day or two.
To reheat: microwave a cookie for ~10-15 seconds to bring back some gooey warmth in the center.
Raw dough balls can be stored in the fridge airtight for up to 2 weeks before baking, or freeze them; if baking from frozen, add ~2-3 minutes to the bake time.
FAQs
How can I tell when these cookies are done?
The edges should look set and golden, while the centers still appear soft and slightly under-baked. They’ll continue to firm up as they cool, so you don’t want the middle fully set when you remove them from the oven.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can, but using Dutch-processed cocoa gives a deeper chocolate flavour and slightly different texture. If you only have regular cocoa powder, it will still work but the result may be a little lighter in flavour and colour.
What happens if I don’t chill the dough overnight?
Chilling is key for texture and spread control. If you skip it or chill for too short a time, the cookies may spread too much and become thin or crumbly rather than thick and fudgy. I recommend at least 6 hours if not overnight.
Can I make smaller cookies with this recipe?
Absolutely — you can divide into smaller dough balls (~3 oz) instead of ~6 oz. Bake time will be shorter (around 12-14 minutes) and you’ll want to monitor so they don’t over-bake.
Can I freeze the baked cookies?
Yes — you can freeze baked cookies in an airtight container. When ready to eat, reheat briefly in the microwave or let them warm to room temperature. The texture will be best if served warm.
Conclusion
I love making these brookie cookies when I’m craving something extra indulgent and chocolate-rich. They merge the chew of a cookie and the fudgy depth of a brownie so well. With proper chilling and careful baking, I consistently achieve thick, gooey-center cookies that impress. If you’re ready for a serious chocolate treat, these brookies are worth the time and attention.
These Thick And Fudgy Brookie Cookies are a hybrid treat with the chewy texture of a cookie and the rich, gooey depth of a brownie. Each round features swirls of brownie‑style dough and chocolate‑chip cookie dough, delivering double the chocolate pleasure.
Ingredients
Brownie‑batter cookie dough:
3 oz (85 g) dark chocolate (65‑75% cocoa)
½ cup (113 g) unsalted butter
¼ cup (25 g) Dutch‑processed cocoa powder
1 large egg
1 egg yolk
½ cup (100 g) light brown sugar
¼ cup (50 g) granulated sugar
½ tsp vanilla bean paste
½ tsp instant coffee dissolved in ½ tsp hot water
1 cup (130 g) all‑purpose flour
½ tsp baking powder
⅛ tsp baking soda
½ tsp salt
4 oz (113 g) milk chocolate, chopped
Chocolate‑chip cookie dough:
½ cup (113 g) unsalted butter, room temperature
⅓ cup (67 g) light brown sugar, packed
⅓ cup (67 g) granulated sugar
1 large egg
1 egg yolk
½ tsp vanilla bean paste
½ tsp instant coffee dissolved in ½ tsp hot water
1¼ cup (162 g) all‑purpose flour
½ tsp salt
½ tsp baking powder
⅛ tsp baking soda
4 oz (113 g) dark chocolate, chopped
Instructions
For the brownie‑dough: Melt dark chocolate and butter together until smooth. Stir in cocoa powder and set aside to cool slightly.
In a separate bowl whisk the egg, egg yolk, brown sugar and granulated sugar until light and nearly tripled in volume. Add vanilla bean paste and the dissolved coffee, then pour in the melted chocolate mixture and whisk to combine.
Sift in flour, baking powder, baking soda and salt. Fold gently until just combined, then fold in the chopped milk chocolate. The mixture will look more like batter than a typical cookie dough, but will firm up when chilled.
For the cookie‑dough: Cream the butter with both sugars until fluffy. Add the egg, egg yolk, vanilla bean paste and dissolved coffee; whisk until smooth. In another bowl whisk flour, salt, baking powder and baking soda. Add these to the butter/sugar mixture in two batches, folding until almost combined, then fold in the chopped dark chocolate. Avoid over‑mixing.
If either dough is too soft or sticky to scoop, chill for 5–10 minutes.
On parchment‑lined baking sheets, scoop ~1 oz balls of each dough type (one brownie dough ball + one cookie dough ball). Alternate six balls (cookie, brownie, cookie, brownie, cookie, brownie) and gently press them together, then roll into one ~6 oz dough ball so the two doughs are marbled. Repeat until you have six large dough balls. Optionally top each with extra chopped chocolate.
Refrigerate the dough balls overnight (or at least 6 hours) — this chilling step improves texture and spread control.
When ready to bake: Preheat oven to 375 °F (190 °C). Place dough balls on lined baking sheet leaving ~3″ (7.5 cm) between each. Bake for 5 minutes at 375 °F, then reduce oven temperature to 340 °F (170 °C) and bake for another ~11‑13 minutes (total ~16‑18 minutes) until edges are set but centers still appear soft.
Remove from oven, immediately sprinkle with flaky sea salt and extra chopped chocolate if desired. Let the cookies rest for at least 20 minutes — they’ll continue to internally bake and firm up.
Notes
Chilling the dough (overnight or at least 6 hours) is key to achieving thick, fudgy centers and controlling spread.
If you don’t have Dutch‑processed cocoa powder, you can use regular cocoa powder (though flavour and colour may differ slightly).
You can make smaller cookies by dividing into ~3 oz dough balls; reduce bake time to ~12‑14 minutes and monitor so centres stay gooey.
For added texture, fold in toasted walnuts or pecans into the brownie dough.
To vary the flavour, swirl in a tablespoon of peanut butter into the brownie dough for a peanut‑butter brookie version.
Prep Time:≈ 1 hour (active) + at least 6 hours chilling
