Nothing beats a classic chocolate chip cookie, except maybe a rich, fudgy brownie. If you are constantly torn between the two, these homemade brookie cookies are about to become your new favorite treat. They are the ultimate dessert mashup, perfectly chewy chocolate chip cookie dough swirled together with an ultra-fudgy chocolate brownie cookie, giving you the absolute best of both worlds in every single bite.
What makes this recipe extra special is that it combines two of my family's absolute favorite, tried-and-true recipes. I took half a batch of my traditional Chewy Chocolate Chip Cookies and swirled it together with the Chocolate Crinkle Cookies I've been making for over 10 years. Honestly, I'm kind of mad that I didn't put this combination together sooner because it is so good!
Table of contents
The result is a gorgeously marbled, decadent cookie that looks like a masterpiece but is incredibly easy to make. They are rich, chewy, and absolutely the perfect mashup of chocolate chip cookies and fudgy brownies. You cannot go wrong with this cookie!
Key Ingredients & Substitutions
For the chocolate chip cookie dough:
- Butter: Ensure your butter is properly softened at room temperature so it creams perfectly with the sugars. If you only have salted butter on hand, you can easily substitute it, just omit the additional salt from the recipe.
- Light Brown Sugar: This is the secret to giving the chocolate chip half of the cookie its incredibly moist, ultra-chewy bite.
- Dry Milk Powder: This is my secret ingredient! It adds a rich, deeply toasted flavor note, helps the cookies brown beautifully, and takes that chewy texture to the absolute next level.
- Chocolate Chips: I love using a combination of semi-sweet and dark chocolate chips for the perfect balance of sweetness. Feel free to use whatever chocolate combination your family likes best!
For the chocolate crinkle dough
- Dutch Processed Cocoa Powder: For the brownie component, using a high-quality Dutch-processed cocoa powder is a must. It gives the chocolate dough that intensely rich, dark color and smooth, fudgy flavor that mimics a real brownie.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Easy Homemade Brookie Cookies
Making homemade brookies from scratch can feel like a lot of work since you are making two separate doughs, but keeping them organized makes it a breeze.
Here is exactly how to bring these swirled, fudgy treats together step-by-step:
- Make the chocolate chip cookie dough and the chocolate crinkle cookie dough separately following the detailed recipe instructions in the recipe card below.
- Using a 0.5-ounce scoop (or roughly a heaping tablespoon) for each dough, scoop one portion of the chocolate chip dough and one portion of the chocolate crinkle dough and place them right next to each other on your baking sheet. Go ahead and scoop all the dough out onto the sheet first before moving on to the next step.
- Pick up one pair of side-by-side dough balls and gently roll them together between your palms so the two doughs merge into one marbled ball. Place it back on the baking sheet and lightly flatten the top with your hand so they bake evenly.
- Bake at 350°F for 12 to 13 minutes. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Because the chocolate crinkle cookie dough is pretty sticky, go ahead and scoop all of your dough portions out side-by-side, starting with the chocolate chip cookie dough, onto the baking sheets first. Once everything is portioned, come back and do all the rolling and light flattening at once. This keeps you from having to wash your hands or switch tasks back and forth, making the whole process run so much smoother and resulting in beautiful, uniform cookies! (Note: You will have 1 full chocolate crinkle cookie left over at the end!)
- While the dry milk powder adds an incredible depth of toasted flavor and extra chewy texture to the chocolate chip half, do not stress if you don't have it on hand! You can completely omit it from the recipe and your brookies will still turn out absolutely delicious.
- To keep these brookies ultra-fudgy, pull them out of the oven when the edges are set and golden brown, but the centers still look slightly underdone. The carryover heat from the hot baking sheet will finish cooking them perfectly as they cool, keeping the centers incredibly soft and dense.
Storage Tips
- Store your baked brookies in an airtight container on the counter for up to 3 to 4 days. If they start to lose a little softness, just pop one in the microwave for 5 to 10 seconds to make it perfectly warm and fudgy again!
- To Freeze the Dough: You can easily freeze the unbaked cookie dough! Scoop and roll your marbled cookie balls, place them on a baking sheet until frozen solid, and then transfer them to a freezer-safe bag. When you're ready to bake, thaw the dough balls overnight in the refrigerator, then flatten slightly and bake as directed.
There you have it, the absolute best way to satisfy both your chocolate chip cookie and brownie cravings all in one bite! I hope this cookie recipe becomes a staple in your kitchen like it is in mine!!
-Sky 🩷
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📖 Recipe
Easy Homemade Brookie Cookies
Ingredients
Chocolate Chip Cookie Dough
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon dry milk powder
- 1 ½ cups chocolate chips a mixture of dark and semi-sweet
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
Chocolate Dough
- 3 ounces unsalted butter melted
- ¾ cup cocoa powder dutch processed
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper. Set aside.
- For the chocolate chip cookie dough: In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt.
- In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix well.
- Slowly add the dry ingredients to the butter mixture, mixing just until fully incorporated. Stir in the chocolate chips until fully incorporated.
- For the chocolate cookie dough: In a large mixing bowl combine the melted butter and cocoa powder. Mix until well combined. In a separate mixing bowl (or the bowl of a mixer) whisk together the flour, sugar, baking powder and salt.
- Add the eggs and vanilla to the cocoa mixture, mix until well combined. Add the cocoa mixture to the dry ingredients and mix until fully incorporated. The mixture is a bit dry and can be a little hard to mix. Keep mixing and it will come together. Using a mixer helps to speed up the process.
- Scoop, Assemble, & Bake: Using a 0.5-ounce cookie scoop (or roughly a heaping tablespoon), scoop out all of your chocolate chip dough portions first and place them on your prepared baking sheets. Next, scoop out a matching portion of the chocolate crinkle dough and place it directly side-by-side with each chocolate chip portion.
- Roll Together: Pick up one pair of side-by-side dough balls and gently roll them together between your palms so the two doughs merge into one beautifully marbled ball. Place it back onto the baking sheet, spacing the cookies about 2 inches apart.
- Flatten & Bake: Lightly press down on the top of each rolled cookie ball with your hand to slightly flatten it out so it bakes evenly.
- Bake at 350°F for 12 to 13 minutes, or until the edges are perfectly set and golden brown, but the centers still look slightly underdone. Enjoy!
Notes
- The Efficient Scoop-and-Roll Method: Because the chocolate crinkle cookie dough is pretty sticky, go ahead and scoop all of your dough portions out side-by-side, starting with the chocolate chip cookie dough, onto the baking sheets first. Once everything is portioned, come back and do all the rolling and light flattening at once. This keeps you from having to wash your hands back and forth, making the process run much smoother! You will have 1 full chocolate crinkle cookie left over at the end.
- Don't Fret Over Milk Powder: While the dry milk powder adds an incredible depth of toasted flavor and extra chewy texture to the chocolate chip half, it can be completely omitted if you don't have it on hand.
- Chewy Cookie Secret: Pulling these out when the centers look just a hair underdone is what guarantees that rich, brownie-like fudginess inside!
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