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!
Brookies 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!
Today it’s time to introduce cookies into our Fall baking party.
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:
- Chewy Oatmeal Chocolate Chip Cookies
- Triple Chocolate Brownie Cookies
- Bite-Sized Brown Butter Chocolate Chip Cookies
- Soft Batch Double Chocolate Fudge Cookies
Chocolate Chip Brownie Swirl Cookies AKA Brookies
Ashley Manila
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.
4.74 from 23 votes
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Prep Time 40 minutes mins
Cook Time 12 minutes mins
Total Time 52 minutes mins
Course Dessert
Cuisine American
Servings 2 dozen cookies
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.
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