Chocolate Chip Brownie Swirl Cookies (aka Brookies) are half chocolate chip cookie and half brownie cookie! These Brookies are truly the best of both worlds!
Brookie Recipe
Let’s talk about Fall. Are you a fan? I know… It’s hard to smooch Summer goodbye, but I have to admit, I ♥♥♥ Fall like whoa! Mainly because there are just so many things I’m looking forward to. Long afternoon bike rides, leaf peeping (we have so many colorful trees here in the Hudson Valley!), apple picking with my nieces, and late night hot toddies by the fire. <— Just to name a few 😉
Tell me. What are you most excited to do this season?
Speaking of excited. I’m also – obviously – super stoked for the Fall baking season! During the Summer it’s so hot even the most dedicated bakers slow down. But now that the days have cooled, it’s time to crank on the oven and bust out the butter! I’ve already churned out cinnamon sugar donuts, cinnamon swirl apple crumb cake, pumpkin pie cheesecake, and butter pecan blondies… so far September has been pretty sweet. Today it’s time to introduce cookies into our Fall baking party.
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And not just any cookie, my friend. Meet the chocolate chip brownie swirl cookie. Also known as a BROOKIE. You know, half brownie // half chocolate chip cookie.
↑↑↑↑↑↑↑ Yes. They are exactly as awesome as they sound.
How to Make Brookies
The first half of this brookie situation is a thick and chewy chocolate chip cookie. You’re going to make this dough first as it does need to chill. For the ingredients you’ll need butter, brown sugar, granulated sugar, eggs, flour, salt, baking soda, and milk chocolate chips. You’ll want to chill the dough for exactly 45 minutes (set a timer!). During this time you can make the brownie dough.
Important to know: The brownie dough is thicker and more dense than the chocolate chip cookie dough, so be prepared for that. For the ingredients you’ll need butter, semi-sweet chocolate, cocoa powder, brown sugar, granulated sugar, eggs, flour, salt, baking soda, and milk chocolate chips. Because this dough is so thick, you don’t need to pop it in the fridge.
Alright alright. So when you’re ready to bake the cookies you’re going to scoop mounds of the brownie dough out onto your prepared baking sheets. Then you’re going to scoop mounds of the chilled cookie dough right next to the brownie dough and use your fingers to pinch the two together; you’re going to kind of wrap the cookie dough around the brownie dough. It’s like a cookie hug!
You’re going to bake the cookies at 350ºF for 12 minutes. When the cookies come out of the oven the chocolate chip cookie will have spread much more than the brownie; use a spatula to gently press the edges back in towards the brownie side. The brownie bakes up more underneath, giving you a little bit of both flavors in every bite! If you’d like your cookies to look just like mine, you can also press a few more chocolate chips on top when they first come out of the oven.
FYI: Following the instructions in this recipe are critical.
These bookies cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement; that man has eaten a lot of cookies!
The recipe is below and I hope you love it! Follow me over on Instagram and tag the recipes you make #bakerbynature so I see them. I ♥ seeing your creations!!!
More Cookie Recipes:
Chocolate Chip Brownie Swirl Cookies
Prep
Cook
Total
Yield 2 dozen cookies
What happens when a cookie and a brownie meet? Chocolate Chip Brownie Swirl Cookies. Also known as Brookies by some! These cookies are the best of both worlds.
Ingredients
- *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
- For the Chocolate Chip Cookie:
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
- 7 tablespoons unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup semi-sweet chocolate chips
- For the Brownie Cookie:
- 6 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips, melted
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg + 1 egg yolk, at room temperature
- 3/4 cup milk chocolate chips
Instructions
- For the Chocolate Chip Cookie:
- In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
- Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
- Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
- For the Brownie Cookie:
- Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
- Assembly and Baking:
- Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
- Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
- Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
- Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.
Notes
*You will know butter is at room temperature when it's just soft enough to hold an indentation of your finger when lightly pressed.
Courses Dessert
Cuisine Cookies
Nutrition Facts
Serving Size 1-2 cookies
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This looks like the kind of cookie my family would go crazy for!
Those look incredible!! I must try this brownie + chocolate chip cookie idea. Definitely saving this one 🙂
I 100% HATE fall.
BUUUUT I 100% LOOOVE these cookies! CCC’s and brownies all in one beautiful chewy package? LOVE. NEED!
Hi! Love your recipes as always! And I’m from the Hudson Valley too! Grew up in Tuxedo! Anyhow, I think there is a mistake in either the write up or the recipe- the chilling order and times vary. One says 45 min the other says 30. Then it says to make the choc chip dough after the brownies… Just wanted to clarify before I make them on Sunday! Thank you 🙂
Hi Erika! Thank you so much for the kind compliment. And how pretty is the Hudson Valley this time of year? I just love it!
Sorry for the confusion. It is 45 minutes, for the chocolate chip cookie dough. The brownie dough is very firm already, so it shouldn’t need to be chilled. Please let me know if you have more questions! I look forward to hearing how they turn out.
I’m also confused..do I chill the cookie dough for 30 minutes or 45 minutes? And the Brownie part doesn’t need to be chilled?
Hi Chedva. It is 1/2 cup packed brown sugar for both parts. The cookie dough needs to be chilled for 45 minutes. Please let me know if there are any more questions!
For 45′.
No, the brownie dough don’t need to be chilled.
Also…do you use 1/2 cup or tablespoon for the brown Sugar in both parts?
Omg, these look so good! Defo going to make them 🙂
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Yay! Hope you love them, Becky.
Can I make the doughs a couple days before baking them? If so, would the brownie dough
Need to come to room temperature? Having a Halloween party and would like to make these, but I want to get as much done beforehand!
Thank you. Those are some very good looking cookies!
Mary
Hi Mary. You can make both doughs ahead of time (up to two days), then simply leave the bowls of dough on the counter 20-30 minutes before baking. The doughs will need to soften a bit so that you can easily scoop and roll them.
Hi there,
If I make the dough 1 or 2 days ahead of time can I refrigerate or do I have to freeze?
Also, is freezing okay if I don’t want to make all of the dough at once – I only have 1 baking sheet and I don’t need all of the cookies at once…
One more thing I forgot to ask – will they still turn out to be soft and chewy if I make ahead of time?
Does freezing affect the outcome?
Hi Ebony. If you make the dough 1-2 days ahead of time, I would suggest assembling the cookies, then freezing the dough. When you’re ready to bake, just add an extra 1-2 minutes on the bake time. Freezing shouldn’t affect the outcome. I hope that helps!
Great thanks… What’s the longest amount of time you have froze the assembled dough?
You can freeze it up to two months.
mmm! now that’s an idea! Assemble cookies ahead of time, freeze them bake as needed. scrumptious and simple dessert on demand (for one or two!)
I’m working on making these right now. Just finished making the brownie dough, and it’s much looser than you have pictured. I weighed my flour and used exactly 120 grams, so it’s not light on flour, but should I add a little extra to the batter anyway?
Hi Kathy. The dough should be soft but easily scoop-able. Can you scoop and roll the dough? If not, add a little more flour, but start slow – one tablespoon at a time. Please keep me updated on how they turn out!
I am soo frustrated with this recipe. Very confusing. I went exactly by the recipe and my brownie dough is not stiff, it is runny like brownie batter.
Hi Jenny. I’m so sorry you’re feeling frustrated. If your batter is too runny to scoop, you can cover it and place it in the fridge for 30 minutes or so, this should help firm it up. I make these cookies all the time and the batter is always very thick, but I’ll add a note into the recipe just in case. Please let me know if you have any questions!
I just finished making my batch, my dough too looked a bit loose then shown in the pic,however went ahead and the Brookies have turned out amazing.
Something that is easier and Ive been doing for years
I just use nestle cookie mix and any box brownie mix
But I put them in cupcake pan brownie on bottom cookie on top
cook for 20-25 mins
These look so good and I’m making them right now! I am having the same problem as Kathy – when I made the brownie cookie dough it was almost pourable! I’ve added an extra three tablespoons and it’s just now getting to where I might be able to scoop it. I also followed the recipe exactly and double & triple checked! I’m wondering if it’s maybe the heat from the chocolate mixture? It wasn’t all the way cooled. I’ll try to let it get room temperature next time, but I might do it before the chocolate chip dough then. Can’t wait to see how they turn out!!
Hi Beth! How did they turn out? The the chocolate mixture definitely should be solid and I am going to go into the recipe today and re-edit just to make sure I didn’t miss a step.
I had the same problem. I’m trying your idea of adding more flour and I’m going to chill the batter and hope it forms dough…
any updates?
My family, my father-in-law, my mom and my mom’ s coworkers, absolutely love these cookies! I mailed a couple batches to my father-in-law for his birthday. I even mailed a couple of batches to my mom’s work for Valentine’s Day! Now everyone is asking me to make and send more! My husband’s mom used to buy Chips Ahoy specifically for him when he was a little boy! Sometimes I only use the chocolate chip cookie portion to satisfy his never ending sweet tooth and to remind him of him mother. The cookies are beautiful, amazing and GOOD! Thanks for the recipe! You make me look like a star!
oh my god those cookies! i don’t think i could be trusted to make them by myself as i would eat them all! they look too good Xx
Finally, the war is over! Something that pleases my brownie loving girl and cookie obsessed boy! These are absolutely perfect. Perfect, I tell you.
How big of a difference will it make if I use light brown sugar instead of dark brown?
So is it two tablespoons of cookie dough and one tablespoon of brownie dough for one cookie? Or one tablespoon of each?
hello there! can i cook these brookies in the microwave or will they get too hot? thanks so much, awaiting your reply
Hi Mark. I don’t think these Brookies can be made in the microwave.
Hi ! Love these cookies 🙂 My step daughter’s name is Brooke, so we couldn’t help but try them. They turned out great! Thank you for sharing the recipe.
These were a total flop for me. They came out really flat and thin – and the brownie and cookie didn’t stick together well. When you pick a cookie up it separates in two. Mine came out nothing like pictured – and I bake often. Also, the brownie mixture was a bit runny as mentioned in the other comments.
I wish I had read the reviews before making this recipe, but I was in a time crunch to make brookies for my daughter’s play date. Individually both components taste great. Problems I encountered: my brownie dough was relatively soft (not runny) even after chilling. It was difficult to combine the two doughs to look like the pictures above. My dough seemed to be very different from the pictures despite following the directions. I baked one sheet of brookies as a test and they spread A LOT. The second pan I refrigerated first to prevent so much spreading, but they, strangely, came out even larger than the first batch. Very disappointed in the appearance, but they still tasted great.
So is it 2 T of cookie dough & 1 T of brownie mix that we put together ? Can’t wait to try!
Will there be a difference if i use light brown sugar instead of dark?
Thank you for sharing this wonderful recipe! Just wondering if there’s a way to maintain the cookie thickness but not thin and spread-out after baking?
These cookies were amazing! Please add more recipes like this! Easy, fun and delicious! Everybody should try this recipe! Will definitely use this recipe again. 10/10 😉
My version of brookies takes place in a 9×13, and with store bought mix. Tasty, but never as good as a scratch recipe. Never thought about making them in to cookies. Great idea!
Can you use a box brownie mix instead of making your own brownie?
These are AMAZING! Mine came out exactly as pictured. Family loves them!! Thank you for sharing your recipe!!
I wasn’t sure about how much dough to scoop for each side. I did 1 T for each side and that worked perfectly. I actually had more brownie dough left so I made 4 brownie cookies with that.
I’m so happy they were a hit, Carla 🙂
Hey! Ive been making these for a while, but lately they haven’t been spreading out. I follow the recope exactly, so I don’t know what it could be. Any suggestions ?
I baked my first batch, of these yummy cookies; turned out really good, and are huge.☺ Would definitely, make this recipe again! Thanks.
I just made these brookies and they were amazing! Thanks for such easy instructions and awesome recipe!
Love it love it love it!!!! Relatively easy to make and really perks up milk! Also a great bribe for the little ones!
So happy to hear it, Justin! And as a former nanny I can definitely vouch these make great bribes for the kiddos 😉
Super fun cookie! Two of my favorites in one. Love these!
is it ok to use light brown sugar instead of dark brown?
Yes!
Brookies is the most creative and awesome name I have heard so far. I love this recipe. The photos, the post, the name – you’ve done a fantastic job, Ashley!
I just made these and they are delicious. I had a couple of comments:
– Your overall prep time is too little – since the cc dough chills for 45 minutes there’s already no way prep can be just 40 – I’d make prep time at least 75 minutes, 45 for the chilling and 20-30 for the other prep. Just in case someone thinks they can get it done in 40 minutes of prep work.
– I think your print recipe directions say to scoop a 2-tablespoon mound of cc dough and then 2-tablespoons of the brownie to join. There is no way that would make 24 cookies! I like smaller cookies anyway and used 1 tablespoon of each dough and I ended up with 31 cookies, about 3″ across. I may go even smaller next time.
– When I shaped & joined the cookies, since the brownie dough was softer than the cc chip dough the brownie kind of enveloped the cc chip, a little opposite of what is shown in your pictures. Not a big deal, but a little different.
I’d attach a picture if I could because they turned out great! I put some extra chips and chocolate jimmies on top. They’re on our Christmas cookie tray this year. Thanks for a great creative recipe.
Well any substitute for egg I only want to make a dozen and most members in my fan has egg allergy so ….
What if you don’t have parchment paper
I followed your directions and mine came out great! I just had to bake them a little longer because my oven runs a little cooler than most.
They were very tasty but I experienced the same problem as many others. My brownie batter was super runny. But I also mixed the chocolate sauce while warm so maybe that’s why. Also even after 45 minutes in the fridge, my cookie dough was a bit runny when scooping onto the cookie sheet. FYI, I’m not a baker by any means. Haha, I’m still learning!
Either way, they were delish! Thanks for the recipe!
I like the autumn season a lot.
This recipe looks really good.
Would probably put Sumer walnuts
In both doughs.
I can’t wait to bake these! They look so yummy!
Yay! Let us know how they turn out, Sydney 🙂
Super amazing cookies! I made these last night, and they turned out absolutely delicious! Will definitely make again (tonight, in fact!), and I would definitely recommend this recipe to others. Thank you so much 🙂
These were amazing! Turned out beautiful and everyone is already craving more. I had a bit more brownie batter than the chocolate chip cookie dough, but I’m not complaining about extra brownie cookies 🙂
Very good recipe. I made this today. Both doughs are currently chilling in the refrigerator. The cookie dough will be formed then frozen tomorrow.
The measurements were converted into grams before I attempted to use it, A scale is used to measure all my ingredients except for the small amounts of spices and extracts. I found that my baking results are uniform.
I make it a habit to read the recipe several times before prepping my ingredients.
Chilling the dough overnight helps.
Fall/Autumn is my favorite season of the year.
I also love to bake. These look delicious.
Do you have a suggestion for gluten free flour?
Thank you!
I was so excited to try this recipe as I’ve loved all her other ones. However, I was super disappointed in the chocolate chip cookie portion. It came out too dry…more of a biscotti texture that didn’t blend well with the delicious brownie portion.
Hi, mine are chilling in the freezer waiting to be cooked. I followed your recipe and had absolutely no pb: the brownie part was a bit sticky so I just let it cool down in the refrigerator for about 45 min and it was perfect. I can’t wait to see if mine are as much beautiful as yours. Love from France.
Hi,
I’m from the UK, would all purpose flour be self raising flour? And semi sweet chocolate, is that dark chocolate?
Thank you
Hi!
Thanks so much for sharing this recipe, I love it!! And I would like to do it but I’m from Spain and I have no idea of how I can measure correctly because here we use grammes and I supossed that for baking these two different dough you need to be precise with the ingredients. Any recommendation?
Thank you❤️