The Best of Both Worlds
Have you ever had to choose between a brownie and a cookie? I have. It’s a hard choice. So I decided, why not have both? That’s how these brookies were born.
They are two favorite treats swirled into one. You get the fudgy heart of a brownie. And you get the soft, buttery bite of a chocolate chip cookie. My grandkids go wild for them. I still laugh at that. It’s pure joy on a plate.
A Little Secret in the Dough
Let me share a tiny trick. See that instant coffee in the recipe? You won’t taste coffee, I promise. It just makes the chocolate flavor sing louder. It’s a little magic. Doesn’t that smell amazing when you mix it in?
Now, the brownie dough will seem very soft. Don’t worry. It firms up while you make the cookie dough. This matters because a soft dough makes a fudgy cookie. Trust the process. Fun fact: Dutch-process cocoa is darker and smoother. It gives our brownie part that deep, rich color.
Playing with Your Food
Here comes the fun part. You make little balls of each dough. Then you hold them in your hand. One brownie ball, one cookie ball, like a little planet. Gently press and roll them together.
You’ll see a beautiful marble pattern. No two look exactly the same. That’s the charm of homemade treats. What’s your favorite part of baking? Is it mixing, shaping, or maybe the tasting?
The Waiting Game
This next step is important. You must chill the dough balls. Overnight is best. I know, waiting is hard. But this matters so much. It lets the flavors get to know each other.
It also gives us a thicker, prettier cookie. I once baked some right away. They spread too thin. We learned our lesson. Patience makes a perfect brookie.
Watching Them Bake
Heat your oven. Give the cookies lots of space on the pan. They need room to grow. We start hot, then turn the heat down. This gives them a perfect texture.
The edges will be golden. The centers will look soft. They will smell incredible. Let them rest on the pan after. This is the final cook. Do you like your cookies warm and gooey, or cool and set?
Time to Share
Finally, sprinkle them with a tiny bit of sea salt. It makes all the chocolate pop. Then, share them. Food tastes better with friends.
These cookies are a hug in dessert form. They tell people you care. That’s why baking matters. It’s love you can taste. What’s your favorite dessert to make for someone special?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dark Chocolate | 3 oz (85g) | For brownie batter; 65-75% cocoa |
| Unsalted Butter | ½ cup (113g) | For brownie batter |
| Dutch Processed Cocoa Powder | ¼ cup (25g) | |
| Large Egg | 1 | For brownie batter |
| Egg Yolk | 1 | For brownie batter |
| Light Brown Sugar | ½ cup (100g) | For brownie batter |
| Granulated Sugar | ¼ cup (50g) | For brownie batter |
| Vanilla Bean Paste | ½ tsp | For brownie batter |
| Instant Coffee | ½ tsp | For brownie batter; dissolved in ½ tsp hot water |
| All Purpose Flour | 1 cup (130g) | For brownie batter |
| Baking Powder | ½ tsp | For brownie batter |
| Baking Soda | ⅛ tsp | For brownie batter |
| Salt | ½ tsp | For brownie batter |
| Milk Chocolate | 4 oz (113g) | For brownie batter; chopped |
| Unsalted Butter | ½ cup (113g) | For cookie dough; room temperature |
| Light Brown Sugar | ⅓ cup (67g) | For cookie dough; packed |
| Granulated Sugar | ⅓ cup (67g) | For cookie dough |
| Large Egg | 1 | For cookie dough |
| Egg Yolk | 1 | For cookie dough |
| Vanilla Bean Paste | ½ tsp | For cookie dough |
| Instant Coffee | ½ tsp | For cookie dough; dissolved in ½ tsp hot water |
| All Purpose Flour | 1 ¼ cup (162g) | For cookie dough |
| Salt | ½ tsp | For cookie dough |
| Baking Powder | ½ tsp | For cookie dough |
| Baking Soda | ⅛ tsp | For cookie dough |
| Dark Chocolate | 4 oz (113g) | For cookie dough; chopped |
My Famous Fudgy Brookie Cookies
Hello, my dear! Come sit. Let’s make something magical today. We’re mixing two favorite treats into one. It’s a brownie and a cookie, a “brookie.” My grandson invented that name. I still laugh at that.
The secret is in the two doughs. One is fudgy and dark. The other is sweet and buttery. We marble them together. It’s like a little kitchen hug. Doesn’t that smell amazing already? Just wait.
Now, let’s get our hands busy. Follow these steps. It’s like a fun puzzle. I promise it’s worth it.
Step 1: First, we melt the chocolate and butter for the brownie dough. Use a microwave bowl. Heat it for just 15 seconds, then stir. Repeat until it’s smooth and shiny. Be patient! Stir in the cocoa powder. Let this cool a bit. (A hard-learned tip: If the chocolate is too hot, it will cook the eggs. We don’t want scrambled eggs in our cookies!)
Step 2: Now, whisk the eggs and sugars for the brownie part. Whisk for a full 3-4 minutes. It will get pale and fluffy. This gives our cookie its wonderful chew. Pour in the cooled chocolate and a tiny bit of coffee. The coffee makes the chocolate taste richer. You won’t taste coffee, I promise.
Step 3: Gently fold in the flour and salt. Then add the chopped milk chocolate. The dough will look very soft. That’s perfect. Set it aside. It will firm up while we make the second dough. What’s your favorite chocolate to bake with? Share below!
Step 4: Time for the chocolate chip cookie dough. Cream the soft butter and sugars. Whisk until it’s light and fluffy. Add the eggs, vanilla, and coffee. In another bowl, mix the dry ingredients. Add them to the butter mix in two parts. Fold gently. Finally, stir in the dark chocolate chunks.
Step 5: Here’s the fun part! Scoop both doughs into small balls. Now, take one of each. Press them together in your hand. Roll them into one big, marbled ball. See the swirls? That’s the magic. You’ll get about six giant cookies. Chill them overnight. This step is very important for the perfect shape.
Step 6: Bake them with a temperature trick. Start hot at 375°F for 5 minutes. Then lower to 340°F. Bake for 11-13 more minutes. The edges will be set, the middle soft. Let them cool on the sheet. They are too fragile when hot. I know, waiting is the hardest part!
Cook Time: 16–18 minutes
Total Time: 6 hours 30 minutes (includes chilling)
Yield: 6 giant cookies
Category: Dessert, Cookies
Three Tasty Twists to Try
Once you master the basic brookie, you can play! Here are some fun ideas. My neighbor Sue loves the peanut butter one.
Peanut Butter Cup: Add chopped peanut butter cups to the chocolate chip dough. So gooey and good.
Mint Chocolate: Use mint chocolate chips. It tastes like a cool, fancy dessert.
Salted Caramel: Press a soft caramel into the center of each dough ball before baking.
Which one would you try first? Comment below!
Serving Your Brookie Masterpiece
These cookies are a show all by themselves. But I love to make them extra special. Serve one still slightly warm on a small plate. A little vanilla ice cream on the side is heavenly. The cold and warm mix is wonderful.
For a drink, a cold glass of milk is the classic choice. It just is. For the grown-ups, a small glass of port wine is lovely. It sips like liquid raisins. It matches the dark chocolate so well.
Which would you choose tonight? The classic milk or the fancy port? I’d love to know.
Keeping Your Brookies Happy
These cookies are best fresh. But we all have leftovers. Let them cool completely first. Then store them in a tight container. They will stay soft for three days.
You can freeze the dough balls too. I do this all the time. Just scoop and roll them first. Place the balls on a tray and freeze them solid. Then pop them into a freezer bag.
I once baked frozen dough for surprise guests. They never knew it was a freezer trick. Bake from frozen, just add two extra minutes. A warm cookie makes any visit special.
Batch cooking saves your future self. It means a treat is always ready. This matters for busy days and happy moments. Have you ever tried storing it this way? Share below!
Brookie Troubleshooting
First, your dough might seem too sticky. Do not add more flour. Just chill it. The fridge is your friend here. It firms everything up nicely.
Second, cookies can spread too thin. This is often from warm dough. Chilling overnight fixes this. It helps the flavors blend too. I remember when I skipped this step once. My cookies became one giant sheet.
Third, the center may seem too soft. Let cookies rest on the sheet. They keep cooking as they cool. This gives you that perfect texture. Getting this right builds kitchen confidence. It also makes the flavor richer and deeper. Which of these problems have you run into before?
Your Brookie Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The one with xanthan gum works best.
Q: How far ahead can I make dough? A: You can refrigerate it for two days. Or freeze it for three months.
Q: What if I don’t have vanilla bean paste? A: Use regular vanilla extract. The amount is exactly the same.
Q: Can I make smaller cookies? A: Absolutely. Use a smaller scoop. Just bake for less time.
Q: Is the instant coffee necessary? A: It just makes chocolate taste more chocolatey. You can skip it if needed. Which tip will you try first?
Share the Sweetness
I hope you love making these brookies. They are a fun kitchen project. Seeing that marbled dough always makes me smile.
Fun fact: The name “brookie” comes from brownie + cookie! I would love to see your creations. Please share your photos with our community. It makes my day to see them.
Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your beautiful cookies. Thank you for baking with me today.
Happy cooking!
—Chloe Hartwell.
Thick And Fudgy Brookie Cookies (Crumbl Style): Thick Fudgy Brookie Cookies Crumbl Style
Description
The ultimate mashup! Thick, fudgy brookie cookies loaded with chunks. Crumbl-style perfection that’s soft, rich, and utterly irresistible.
Ingredients
Brownie batter cookie dough:
Chocolate chip cookie dough:
Instructions
- Brownie batter cookie dough: Add the chocolate and butter to a microwave safe bowl, and microwave in 15 second increments, stirring in between, until the chocolate has melted.
- Add the cocoa powder to the chocolate and butter, and stir until combined. Set aside to cool down.
- Separately, add the egg, egg yolk, brown sugar, granulated sugar and vanilla to a bowl. Whisk on high speed for 3-4 minutes until the mixture is light in color and almost triple in volume.
- Pour the chocolate mixture into the egg mixture, along with the coffee dissolved in water, and whisk on low speed until just combined.
- Sift in the flour, baking powder, baking soda and salt. Use a rubber spatula to gently fold in until the flour is almost mixed. Add the chopped milk chocolate and continue gently folding until the ingredients are just combined.
- The batter will have a consistency in between batter and cookie dough – don’t worry, it will firm up and become scoopable while you make the chocolate chip cookie dough.
- Chocolate chip cookie dough: Whisk the butter, granulated sugar and light brown sugar in a large bowl at medium high speed for 2-3 minutes until the mixture is fluffy and light in color, scraping the bowl along the way.
- Add the egg, egg yolk, vanilla, and instant coffee dissolved in water. Whisk for another minute to combine.
- Sift the flour, baking powder, baking soda and salt in a separate bowl and mix to combine.
- Add the dry ingredients to the cookie dough in 2 batches, and fold gently with a rubber spatula. When almost all the flour has mixed in, add the chopped chocolate and continue mixing until combined. Do not overmix.
- Assembly and baking: By the time the cookie dough is done, the brownie dough should be firmer and scoopable. If it isn’t, put it in the fridge for 5 minutes. Similarly, if the cookie dough is too sticky, refrigerate for 5-10 minutes until it is a scoopable consistency.
- Lay out parchment paper on 2 baking sheets. Use a round tablespoon measure to scoop the brownie batter cookie dough into ~1oz balls on one sheet (you can use a weighing scale to be precise).
- Now scoop the chocolate chip cookie dough into 1 oz balls on the other sheet.
- Hold one hand open and place a chocolate chip cookie dough ball on it. Then place a brownie ball right next to it. Keep repeating and going in a circle until you’re holding 6 balls alternating between each flavor. Gently press the balls together and roll them into 1 giant ball that has a marbled look. This ball will be ~6oz.
- Repeat until you have 6 brookie cookie dough balls. This recipe results in a few extra brownie dough, but you can just bake small brownie cookies with it separately! Optionally, top the cookie dough balls with some more chopped chocolate.
- Refrigerate the cookie dough balls overnight (or a minimum of 6 hours).
- When ready to bake, pre-heat your oven to 375F (conventional, no gas) and line a large cookie sheet with parchment paper.
- Place the cookie balls onto the cookie sheet, keeping at least 3″ between them (use 2 sheets if necessary).
- Put the cookies in the oven. Bake for 5 minutes at 375F, then drop the temperature to 340F and continue baking for another 11-13 minutes for a total baking time of 16-18 minutes. When perfectly baked, the cookies should be golden in color, feel set around the edges, and soft to touch in the middle.
- Remove the cookies from the oven, sprinkle with some flakey sea salt and add some more chocolate on top of them. Let them rest for at least 20 minutes before serving!
Notes
- This recipe results in a few extra brownie dough balls. You can bake them separately as small brownie cookies.
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