The first time I made these brookie cookies I couldn’t decide whether to eat the chewy cookie half or the fudgy brownie half first.
They bake together into one glorious, soft-and-chewy hybrid—crackled brownie side, tender chocolate-chip cookie side, and melty chips throughout.
This recipe is built to deliver the best of both worlds with minimal fuss and maximum crowd-pleasing results.
If you like soft cookies, you’ll find the balance of tender crumb and fudgy center irresistible; I often double the batch for parties and freeze the extras.
Because the cookie dough uses cold butter and the brownie dough uses room-temperature butter, the textures contrast perfectly and hold up after baking.
Try one warm from the pan with flaky sea salt on top and you’ll understand why these are my go-to for cookie swaps and gift tins this season.
For more soft-cookie inspiration, check out this soft and chewy sugar cookie recipe I love to pair with themed sprinkles.
Why You’ll Love This Recipe
- Soft, fudgy brownie center meets pillowy chocolate chip cookie exterior.
- Quick to assemble with two simple doughs that come together in under an hour.
- Results are reliable: consistent shape, gooey middles, and set edges.
- Make-ahead friendly—both doughs freeze well and bake straight from chilled.
The texture is the whole point here: the brownie half is dense and fudgy thanks to cocoa and a slightly higher sugar ratio, while the cookie half stays soft because of the cornstarch, extra yolk, and cold butter method. Every bite alternates between chewy brownie and tender cookie, with pockets of semi-sweet chips adding melty chocolate bursts.
“Five stars! I brought these to book club and people kept asking for the recipe. Perfect chew, not too sweet, and the flaky salt finishes them — absolute keeper.” — Sarah, reader
In case you want variations on soft-baked cookies, these brookies pair nicely with other soft-cookie classics like soft caramel apple cookies for a seasonal dessert spread.
Key Ingredients
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Dutch-process cocoa powder (brownie dough)
Dutch-process cocoa gives the brownie half a deep, dark chocolate flavor and a smooth, non-acidic finish that lets the chocolate chips stand out. I prefer brands like Valrhona or Ghirardelli for consistent color and intensity, but any good-quality Dutch-process cocoa will work. -
Cold unsalted butter, cubed (cc dough)
Using cold, cubed butter for the chocolate chip (CC) dough creates tiny pockets of fat as it creams, which melts during baking and yields a tender, slightly layered cookie exterior. For best results, cut the butter into 1/2-inch cubes straight from the fridge. -
Light brown sugar (both doughs)
Light brown sugar provides moisture and a caramel note that feeds chewiness. Packed light brown sugar will give the dough the right density; if it’s too compacted the texture can skew cakey. -
Cornstarch (cc dough)
Cornstarch is the secret weapon for soft, short texture. It weakens gluten slightly and traps moisture, which keeps the cookie half tender even after cooling. Arrowroot can substitute in a pinch, but cornstarch is my go-to.
Full ingredient list:
- Brownie Dough: 1/2 cup unsalted butter – room temperature
- Brownie Dough: 3/4 cup light brown sugar – packed
- Brownie Dough: 1/4 cup granulated sugar
- Brownie Dough: 1 large egg – room temperature
- Brownie Dough: 1 tsp vanilla extract
- Brownie Dough: 1/3 cup Dutch-process cocoa powder
- Brownie Dough: 1 cup all-purpose flour
- Brownie Dough: 3/4 tsp baking soda
- Brownie Dough: 1/2 tsp salt
- Brownie Dough: 2/3 cup semi-sweet chocolate chips
- CC Dough: 2 3/4 cups all-purpose flour
- CC Dough: 1 tsp cornstarch
- CC Dough: 1 tsp baking soda
- CC Dough: 1 tsp salt
- CC Dough: 1 cup unsalted butter – cold and cubed
- CC Dough: 3/4 cup light brown sugar – packed
- CC Dough: 2/3 cup granulated sugar
- CC Dough: 1 egg plus 1 egg yolk – room temperature
- CC Dough: 2 tsp vanilla extract
- CC Dough: 1 cup semi-sweet chocolate chips
- Optional: Flakey sea salt for topping
Step-by-Step Instructions
Step 1: Prep
Preheat the oven to 350°F and line baking sheets with parchment paper.
Set the room-temperature butter and eggs for the brownie dough aside, and keep the cookie dough butter cold in the fridge until needed.
Lightly grease your cookie scoop so the dough balls release cleanly.
Pro tip: Room-temperature butter for the brownie dough should give slightly when pressed, while cookie-dough butter must be cold and firm.
Step 2: Make the brownie dough
Cream the 1/2 cup room-temperature butter with 3/4 cup light brown sugar and 1/4 cup granulated sugar for about 3 minutes until light and slightly fluffy.
Add 1 large egg and 1 teaspoon vanilla extract and continue mixing until just combined.
Whisk together 1 cup all-purpose flour, 1/3 cup Dutch-process cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Sift these dry ingredients into the wet mixture and mix until combined. Fold in 2/3 cup semi-sweet chocolate chips.
Pro tip: You’ll know the brownie dough is ready when it’s glossy and thick but still scoopable; overmixing after adding flour will tighten the crumb.
Step 3: Make the chocolate chip (CC) dough
In a separate bowl, cream the cold, cubed 1 cup butter with 3/4 cup light brown sugar and 2/3 cup granulated sugar for about 4 minutes until pale and aerated.
Add 1 egg, then 1 egg yolk, beating briefly after each addition; add 2 teaspoons vanilla extract and mix until incorporated.
Fold in 2 3/4 cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt. Stir in 1 cup semi-sweet chocolate chips.
Pro tip: The CC dough will be slightly firmer because of the cold butter; if it seems crumbly, press it together with your hands — don’t add liquid.
Step 4: Assemble the brookie cookies
Scoop small balls of each dough — use roughly 1 tablespoon of brownie dough and 1 tablespoon of CC dough per cookie. Press one brownie ball and one CC ball together and roll into a single smooth ball so halves adhere.
Place the formed brookies about 2 inches apart on the prepared baking sheet.
Pro tip: Press the two doughs together gently; if one piece is much bigger the cookie will bake unevenly. A quick roll between your palms seals them without warming the cookie dough too much.
Step 5: Bake and finish
Bake at 350°F for 8–9 minutes, or until the edges are set but the centers still look slightly underbaked.
Allow cookies to cool on the sheet for 10 minutes to finish setting, then transfer to a cooling rack. Sprinkle with flaky sea salt while still warm if desired.
Pro tip: The center will firm as the cookies cool; underbaking slightly ensures a fudgy brownie interior and soft cookie exterior.
Expert Tips for Success
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Temperature control matters: Keep the brownie dough ingredients at room temperature for proper emulsion, and keep the CC dough butter cold for texture contrast. Cold butter prevents the cookie half from spreading too fast and creates that tender chew.
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Weigh your cocoa: Dutch-process cocoa is dense. If you want the most consistent results, weigh 1/3 cup cocoa to about 30–35 grams. Measuring by spooning and leveling can vary the chocolate intensity.
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Use a small cookie scoop for uniformity: A 1-tablespoon scoop gives even bake times and predictable fudgy centers. Consistency in size prevents some cookies from overbaking while others remain raw.
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Don’t skip the cornstarch: It’s what keeps the CC half tender. Even 1 teaspoon dramatically changes texture and prevents a cakey crumb.
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Chill if you need: If your kitchen is warm, chill assembled dough balls for 15–30 minutes before baking. This helps the cookie maintain shape and develop a glossy crackled top on the brownie side.
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Watch bake time by look, not clock: Ovens vary, so check for set edges and a slightly underbaked middle. Removing cookies early guarantees a soft center once cooled.
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Use quality chips and sea salt: Semi-sweet chips with 50–60% cacao yield balanced sweetness. Sprinkle flaky sea salt after baking to heighten the chocolate and caramel notes.
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Single-sheet baking: Bake on one sheet in the center rack. Rotating sheets halfway through can help if baking multiple trays at once.
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Troubleshooting spread: If cookies are too flat, next time increase the flour in the CC dough by 1–2 tablespoons or chill the formed dough balls for 30 minutes before baking.
For a deep-dive into chocolate chip cookie ratios and techniques, refer to this classic guide on best-ever chocolate chip cookies for cross-reference on cookie structure and chilling strategies.
Storage & Freezing
Room temperature: Store cooled brookies in an airtight container at room temperature for up to 3 days. Layer with parchment paper to prevent sticking and keep them soft by adding a slice of bread to the container for the first day.
Refrigerator: If you prefer chilled brookies, layer them in an airtight container and refrigerate for up to 7 days. Bring to room temperature before serving for the best texture, or warm for 8–10 seconds in the microwave for a just-baked feel.
Freezer — Dough: Portion both doughs and press them together into balls. Flash-freeze on a baking sheet until solid, then transfer to a labeled freezer bag. Freeze for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time and checking for set edges.
Freezer — Baked: Freeze fully baked and cooled brookies in a single layer on a sheet pan until firm, then stack with parchment between layers in a freezer container. Keep for up to 3 months. Reheat from frozen in a 325°F oven for 8–10 minutes or microwave briefly.
Reheating: For that fresh-from-the-oven texture, warm a single cookie for 10–12 seconds in the microwave or 6–8 minutes at 325°F in the oven for a tray. Watch closely so the edges don’t crisp too much.
Variations & Substitutions
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Nutty Brookies: Fold 1/2 cup chopped toasted pecans or walnuts into the brownie dough for crunch and a toasty flavor.
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Salted Caramel Brookies: Drop a small spoonful of thick caramel (or a caramel candy) in the center of the brownie ball before sealing with the CC dough for a molten caramel core.
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Dairy-free option: Use vegan butter substitutes and dairy-free chocolate chips; chill the dough a bit longer to compensate for softer vegan fats.
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Swap cocoa: If you only have natural cocoa, add 1/8 teaspoon baking powder to the brownie dry mix to balance acidity and lift.
Frequently Asked Questions
What makes these cookies “soft and chewy” instead of cakey?
The combination of cornstarch in the CC dough, extra yolk, and controlled mixing creates a tender crumb that holds moisture. The brownie half’s sugar and cocoa ratio keeps it dense and fudgy rather than light and cakey.
Can I make the dough ahead of time?
Yes. Both doughs freeze beautifully. Portion them into balls, freeze on a tray, then store in a bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
How do I prevent the brownie half from overbaking while the cookie half sets?
Use a small, even scoop for both doughs and keep the bake time short (8–9 minutes). The slightly underbaked center will set as the cookies cool. If your oven runs hot, lower the temp by 10–15°F and extend bake time slightly.
Are brookies suitable for gifting and transport?
Absolutely. Once cooled, layer them in a tin with parchment and they travel well for short distances. For longer transport, freeze and unthaw before gifting to keep them fresh.
Can I substitute chocolate chips for chopped chocolate?
Yes—chopped chocolate melts differently and creates gooey pockets. If using chopped bars, roughly chop to a similar size as chips to ensure even distribution.
Final Thoughts
These soft & chewy brookie cookies marry two favorite cookie worlds into a single, unforgettable bite.
If you loved the results, please leave a star rating in the recipe card below and pin this recipe to your Pinterest boards for later.
Conclusion
For a similar fudgy brookie twist with simple steps, see this Super Easy and Chewy Brookies recipe; it’s a great comparison for texture and timing.
If you want a no-fuss classic take on brookies with a tested method, I recommend reading this Brookies – Soft Chewy Brownie Cookies post for different scoop sizes and shaping tips.
For ideas on presentation and family-friendly versions, check out these cozy variations at Brookies & a Chewy Chocolate Chip Cookie.
Brookie Cookies
Ingredients
Brownie Dough
- 1/2 cup unsalted butter – room temperature Should give slightly when pressed.
- 3/4 cup light brown sugar – packed Provides moisture and chewiness.
- 1/4 cup granulated sugar
- 1 large egg – room temperature
- 1 tsp vanilla extract
- 1/3 cup Dutch-process cocoa powder Provides deep, chocolate flavor.
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup semi-sweet chocolate chips
Chocolate Chip Cookie (CC) Dough
- 2 3/4 cups all-purpose flour
- 1 tsp cornstarch Keeps the cookies tender.
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter – cold and cubed Ensure butter is cold for texture.
- 3/4 cup light brown sugar – packed
- 2/3 cup granulated sugar
- 1 large egg plus 1 egg yolk – room temperature
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Set the room-temperature butter and eggs for the brownie dough aside, and keep the cookie dough butter cold in the fridge until needed.
- Lightly grease your cookie scoop so the dough balls release cleanly.
Make the Brownie Dough
- Cream the room-temperature butter with light brown sugar and granulated sugar for about 3 minutes until light and slightly fluffy.
- Add the egg and vanilla extract, and continue mixing until just combined.
- Sift and mix together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- Fold in the semi-sweet chocolate chips.
Make the Chocolate Chip Dough
- In a separate bowl, cream the cold, cubed butter with light brown sugar and granulated sugar for about 4 minutes until pale and aerated.
- Add the egg and the egg yolk, beating briefly after each addition; add vanilla extract and mix until incorporated.
- Fold in the dry ingredients: flour, cornstarch, baking soda, and salt; stir in semi-sweet chocolate chips.
Assemble the Brookie Cookies
- Scoop small balls of each dough, roughly 1 tablespoon of brownie dough and 1 tablespoon of CC dough per cookie. Press them together gently to form a single smooth ball.
- Place the formed cookies about 2 inches apart on the prepared baking sheet.
Bake and Finish
- Bake at 350°F (175°C) for 8–9 minutes, until the edges are set but the centers look slightly underbaked.
- Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt if desired.
