Introduction

Thick and fudgy brookie cookies combine the rich decadence of brownies with the classic chewiness of chocolate chip cookies. This recipe creates a marbled, indulgent treat perfect for satisfying your sweet tooth with the best of both worlds.

A round cookie split evenly into two halves, one side golden brown with melted chocolate chips, the other side dark brown chocolate dough with melted chocolate chips on top, showing soft and gooey textures with a light sprinkle of coarse salt. It is placed on a black wire cooling rack over a white marbled surface. 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: For the brownie batter, melt the dark chocolate and 1/2 cup butter in a microwave-safe bowl in 15-second intervals, stirring between until smooth. Stir in the cocoa powder and set aside to cool.
Step 2: In another bowl, whisk the egg, egg yolk, light brown sugar, granulated sugar, and vanilla bean paste on high speed for 3–4 minutes until light and tripled in volume.
Step 3: Gradually whisk the cooled chocolate mixture into the egg mixture. Add the dissolved instant coffee and mix on low speed until just combined.
Step 4: Sift together the flour, baking powder, baking soda, and salt. Fold these dry ingredients gently into the chocolate batter along with the chopped milk chocolate until just mixed. The batter will be thick and slightly sticky.
Step 5: For the cookie dough, beat the room temperature butter, granulated sugar, and light brown sugar on medium-high speed for 2–3 minutes until fluffy and pale.
Step 6: Add the egg, egg yolk, vanilla bean paste, and dissolved instant coffee. Whisk for another minute until combined.
Step 7: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture in two batches, folding gently with a spatula. When nearly combined, fold in the chopped dark chocolate pieces.
Step 8: Chill both doughs if needed. The brownie dough should be firm and scoopable; refrigerate for 5 minutes if still too soft. The cookie dough may also need chilling for 5–10 minutes until scoopable.
Step 9: Line two baking sheets with parchment paper. Scoop 1 oz balls of brownie dough onto one sheet and 1 oz balls of cookie dough onto the other.
Step 10: Combine the dough balls by placing a cookie dough ball and a brownie dough ball side by side, alternating until holding six balls. Press together gently and roll into a large marbled ball (~6 oz). Repeat for six large dough balls.
Step 11: Optionally top each dough ball with extra chopped chocolate, then refrigerate the balls overnight or at least 6 hours.
Step 12: Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment. Place the chilled dough balls on the sheet, spacing at least 3 inches apart.
Step 13: Bake the cookies for 5 minutes at 375°F, then reduce the temperature to 340°F (170°C) and bake for another 11–13 minutes until edges are set, the top is golden, and centers remain soft.
Step 14: Remove from the oven, sprinkle with flaky sea salt, and add extra chocolate on top if desired. Let rest for at least 20 minutes before serving for best texture.

Tips & Variations

Use instant coffee to enhance the chocolate flavor without adding a strong coffee taste.
Allowing the dough balls to rest overnight improves flavor and texture for a fudgier brookie.
If you prefer, bake extra brownie dough separately as mini brownie cookies.
For a nutty twist, fold in chopped nuts such as walnuts or pecans into either dough.

Storage

Store baked brookie cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in a microwave or oven to regain softness. Unbaked dough balls can be frozen for up to 3 months; thaw in the fridge before baking.

How to Serve

A round cookie split evenly into two halves, one half is golden brown with melted chocolate chips and a soft, slightly crumbly texture, while the other half is dark brown, rich and fudgy with more melted chocolate chips on top; the cookie rests on a wire cooling rack with a white marbled surface underneath, showing a cozy baking scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brookie cookies without coffee?

Yes, you can omit the instant coffee if you prefer. It adds depth to the chocolate flavor but is not essential to the recipe.

How do I know when the cookies are perfectly baked?

The edges should be set and golden while the centers remain soft to the touch. After removing from the oven, let them rest to finish setting for the ideal fudgy texture.