Get ready for the ultimate dessert experience with our Brown Butter Brookies Cookies! These heavenly treats combine the best of both worlds – the rich, fudgy goodness of brownies and the classic charm of chocolate chip cookies. You’ll hardly be able to wait for the cookies to cool before sinking your teeth into this soft, chewy perfection.
These Brookies Cookies are not just delicious bites of chocolatey goodness; they’re also super easy to whip up, making them a go-to dessert that’s guaranteed to be a hit every time. Whether you’re craving something sweet for yourself or need a crowd-pleasing treat for a gathering, these cookies have got you covered!
Table of Contents
Why Is It Called a Brookie?
Brownie + Cookie = Brookie
If you’ve never experienced their utter deliciousness, brookies are a mashup dessert consisting of both brownie batter and chocolate chip cookie dough. Typically, they’re served in squares similar to brownies.
However, there are endless ways to make them with different methods and mix-ins like our sheet pan brookie recipe, Oreo brookies, and this easy s’mores brookie recipe. However, no matter how they’re made, they always contain the same brownie cookie base.
Ingredients You’ll Need
Because we’re making brookies cookies and not a brownie-like brookie, the ingredients listed are those you would expect to see in regular cookie dough. Here’s what you’ll need:
- Flour – Regular all-purpose flour forms the base of both the chocolate chip dough and the chocolate dough. If needed, you can use a 1:1 all-purpose gluten-free flour instead.
- Unsweetened Cocoa Powder – Regular cocoa powder or Dutch-processed cocoa powder can be used to form the rich chocolate base for the second dough.
- Instant Espresso – No, this doesn’t make your dessert taste like coffee! It just enhances the chocolate flavor. Feel free to use decaf instant espresso, if preferred.
- Butter – Unsalted butter is included on its own and transformed into brown butter to give these cookies extra depth and a rich, nutty flavor.
- Sugar – Both light brown sugar and regular granulated sugar are used to sweeten the dough and keep the cookies soft and moist.
- Eggs – You’ll want to use both eggs and egg yolks to provide structure to the cookies while giving them a super fudgy taste.
- Chocolate Chips – Milk chocolate and semi-sweet chocolate chips are included throughout the dough and sprinkled on top of the cookies to ensure you get pockets of warm, chocolate goodness in every bite.
- Baking Staples – Baking soda, kosher salt, and vanilla extract are also included to enhance the taste and texture of the cookies.
Upgrade Your Dessert Game with Easy Brookies Cookies
Brookies cookies require a little bit of planning given that you need to make separate batter. Don’t worry, though. They’re still easy to make and are totally worth the wait!
Brown Butter
- Melt the Butter. Cut the butter into cubes, and melt it in a saucepan over medium heat.
- Whisk. Once the butter is completely liquid, whisk vigorously until it begins to foam and has a nutty aroma. Be careful not to let it burn!
- Combine. Transfer the browned butter to a heat-safe bowl, and immediately add the remaining cold butter. Set it aside.
Cookie Dough Base
- Cream. Add the browned butter, brown sugar, and white sugar to a large mixing bowl, Use a hand mixer or stand mixer to cream the ingredients until they’re well combined and smooth.
- Beat. Add the vanilla, whole eggs, and egg yolks one at a time, beating in between. Once all of the ingredients have been added, continue to beat until the mixture is light and fluffy.
- Divide. Split the mixture evenly between two bowls.
Chocolate Chip Cookie Dough
- Mix. In the first bowl of the egg mixture, add part of the flour, baking soda, and salt. Mix just until there are no streaks. Then, stir in part of both the milk chocolate and semi-sweet chocolate chips.
Brownie Batter Dough:
- Combine. In the second bowl of the egg mixture, add the remaining flour, cocoa powder, baking soda, salt, and instant espresso powder. Mix just until the ingredients are combined, and add in the remaining chocolate chips.
Assemble the Brookies Cookies
- Portion. Use a large ice cream scoop to portion out both doughs separately.
- Combine. Take one scoop of each kind of dough, and squeeze them together. Then, roll the blob into a ball, and place it on a greased or lined baking sheet. Sprinkle sea salt on top.
- Repeat. Repeat this process until all of the dough has been used.
- Bake. Place the baking sheet in a preheated oven, and let the cookies bake just until the batter is a light golden brown and the edges are set.
- Top. Gently press a few chocolate chips on top of each warm cookie. Then, set them aside to cool slightly before transferring them to a wire rack to cool completely.
Baking Tips
- Keep a Close Eye on the Butter. Butter browns super quickly. So, don’t walk away from the stove! Keep a close eye on it, and remove it from the heat as soon as you notice it begin to brown and smell slightly nutty.
- Avoid Overmixing. With both types of dough, you want to make sure to combine the ingredients just until they’re smooth and no streaks remain. Continuing to mix will result in dense, tough cookies.
- Don’t Overcrowd the Baking Sheet. Leave enough space on the baking sheet for the cookies to spread. Typically, 4-5 cookies per sheet tray work well.
- Avoid Overbaking. Remember, these brookies cookies will continue to bake and set as they cool. So, keep an eye on the oven, and remove them as soon as you notice the chocolate chip dough is light golden brown and the edges are set.
- Cool Completely. We know it’s nearly impossible to resist sinking your teeth into a warm, freshly baked cookie, but trust us on this! Allowing your cookies to cool completely helps them hold their shape. Otherwise, they’re likely to crumble and fall apart.
How to Store
These brookies cookies are great to make ahead of time for bake sales, parties, and afternoon treats!
- To Store: Transfer the cookies to an airtight container, and keep them stored at room temperature on the counter for three to five days. We don’t recommend refrigerating these cookies, because the cold temperature is likely to cause them to dry out and become a bit hard.
- To Freeze: Let your cookies cool completely. Then, transfer them to a freezer-safe container, and keep them frozen for up to two months!
To eat, let them thaw in the fridge overnight, and enjoy cold or at room temperature.
More Incredible Cookie Recipes
Ready to elevate your cookie game and indulge your sweet tooth even more? Check out these incredible cookie recipes below!
- Double Chocolate Chunk Cookies
- Browned Butter Chocolate Chip Cookies
- Cookies ‘n Cream Double Chocolate Chunk Cookies
- Copycat Crumbl Mom’s Cookies
Brown Butter Brookies Recipe
Satisfy your sweet tooth with two desserts rolled into one thanks to this easy brown butter brookies cookies recipe!
Ingredients
- 3 1/2 cups + 2 Tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons instant espresso powder
- 1 teaspoon baking soda divided
- 1 teaspoon kosher salt divided
- 1 3/4 cups unsalted butter divided
- 2 cups loosely packed light brown sugar
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 eggs at room temperature
- 2 egg yolks at room temperature
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- Sea salt and extra chocolate chips for garnish
Instructions
For the brown butter:
- In a saucepan, cut 1 lb (2 sticks) of butter into cubes.
- Place the butter in the pan and heat over medium heat.
- Watch the butter closely as it melts to prevent burning. Once all the cubes have melted, start whisking or stirring with a spatula.
- When the butter is fully melted, it will foam, and you’ll notice a nutty aroma. Keep whisking until the butter is evenly heated and browned. Be careful not to let it burn.
- Turn off the heat and continue mixing. Transfer the browned butter to a heat-safe bowl and immediately add the remaining cold butter. The cold butter will melt and help cool the browned butter.
For the cookie dough:
- In a bowl, combine the browned butter, brown sugar, and white sugar. Use a hand mixer or stand mixer to cream the mixture until smooth (1-2 minutes).
- Add the vanilla extract, whole eggs, and egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat until the mixture is light and fluffy (about 2-3 minutes).
- Divide this mixture in half and place 2 cups in a separate bowl.
For the chocolate chip dough:
- In the first bowl, add 2 cups + 2 tablespoons of flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until the flour is combined and there are no streaks. Stir in 1/2 cup milk chocolate chips and 1 cup semisweet chocolate chips.
For the chocolate dough:
- In the second bowl, add the remaining 1 1/2 cups of flour, cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and instant espresso powder. Gently mix until there are no streaks of flour. Add 1 cup milk chocolate chips and 1/2 cup semisweet chocolate chips. Mix until just combined.
- To assemble the cookies:
- Use a large ice cream scoop to portion out the chocolate chip dough and chocolate dough separately.
- Take one scoop of each dough and squeeze them together. Roll into a ball and place on a baking sheet. Sprinkle the top with flaky sea salt.
- Leave enough space on the baking sheet for the cookies to spread. Typically, 4-5 cookies per sheet tray works well.
- Bake at 350 degrees Fahrenheit for 14-15 minutes.
- Once the cookies are baked, we like to gently press in a few chocolate chips to the top, this is optional. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Store at room temperature for 3-5 days or in the freezer for up to 2 months.
Equipment
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Nutrition
Serving: 1serving | Calories: 889kcal | Carbohydrates: 116g | Protein: 7g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 314mg | Potassium: 368mg | Fiber: 4g | Sugar: 81g | Vitamin A: 918IU | Calcium: 94mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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