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Thick And Fudgy Brookie Cookies Recipe

★★★★★

5 from 132 reviews
  • Author: Sarah
  • Total Time: 6 hours 48 minutes (including chilling time)
  • Yield: 6 large brookie cookies (~6 oz each) 1x

Description

These Thick and Fudgy Brookie Cookies combine the rich, chocolaty depth of brownies with the classic sweetness of chocolate chip cookies in one irresistible treat. Crafted with layered batters and a marbled effect, these cookies boast a chewy center and a slightly crisp edge for a perfect indulgence. Refrigerated overnight for optimal texture and baked to golden perfection, they’re a must-try dessert for chocolate lovers.

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 Brownie Batter: Combine the dark chocolate and unsalted butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until fully melted. Stir in the Dutch processed cocoa powder and set mixture aside to cool.
  2. Mix Wet Ingredients for Brownie Batter: In a separate bowl, whisk together the large egg, egg yolk, light brown sugar, granulated sugar, and vanilla bean paste on high speed for 3-4 minutes until the mixture is pale and tripled in volume.
  3. Combine Brownie Mixture: Gradually add the cooled chocolate-butter-cocoa mixture and dissolved instant coffee to the egg mixture. Whisk on low speed until just combined.
  4. Add Dry Ingredients to Brownie Batter: Sift in all-purpose flour, baking powder, baking soda, and salt. Gently fold in with a rubber spatula until almost mixed, then fold in the chopped milk chocolate until just combined. The batter should be thick but scoopable.
  5. Prepare Chocolate Chip Cookie Dough: In a large bowl, whisk together softened butter, light brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until fluffy and light in color, scraping the bowl as needed.
  6. Incorporate Eggs and Flavorings: Add the large egg, egg yolk, vanilla bean paste, and dissolved instant coffee to the butter mixture. Whisk for another minute until evenly blended.
  7. Combine Dry Ingredients for Cookie Dough: Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl, then mix to combine.
  8. Form Cookie Dough: Add the dry ingredients to the wet cookie dough in two batches, folding gently with a rubber spatula. When mostly combined, fold in the chopped dark chocolate. Avoid overmixing.
  9. Chill Dough if Needed: If the brownie batter isn’t firm enough to scoop, refrigerate for 5 minutes. If the cookie dough is too sticky, chill for 5-10 minutes until scoopable.
  10. Scoop Dough Balls: On parchment-lined baking sheets, scoop ~1 oz balls of brownie batter on one sheet and chocolate chip cookie dough on another. Use a tablespoon or kitchen scale for precision.
  11. Assemble Brookie Balls: Using your hand, alternate placing six balls of dough (three brownie and three cookie) in a circle, gently pressing and rolling them into one large marbled dough ball (~6 oz). Repeat to make six brookie balls. Optionally, sprinkle extra chopped chocolate on top.
  12. Refrigerate Overnight: Chill the brookie dough balls in the refrigerator for a minimum of 6 hours or preferably overnight to develop flavor and texture.
  13. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (conventional). Line a large cookie sheet with parchment paper.
  14. Bake Brookie Cookies: Place dough balls on the sheet, spaced at least 3 inches apart; use multiple sheets if necessary. Bake for 5 minutes at 375°F, then reduce oven temperature to 340°F and bake for an additional 11-13 minutes. Finished cookies should be golden, set around edges, and soft in the center.
  15. Finish and Cool: Remove cookies from oven, sprinkle with flaky sea salt and additional chocolate if desired. Let rest for at least 20 minutes before serving to allow flavors to set and texture to firm.

Notes

  • Refrigerating the cookie dough overnight significantly improves the flavor and texture, making the cookies thicker and fudgier.
  • Pressing and rolling the two types of dough together creates the signature marbled ‘brookie’ effect.
  • Use high-quality chocolate with at least 65% cocoa for the best rich flavor.
  • Keep an eye on the baking times as ovens vary; the cookies should be soft in the center but set around the edges.
  • For precise portions, use a kitchen scale to measure the dough balls.
  • The leftover brownie dough can be baked separately into small brownie cookies if desired.
  • Adding instant coffee enhances the chocolate flavor but can be omitted if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://everydaytastes.com/thick-and-fudgy-brookie-cookies-recipe/