Warm, chocolatey, and impossibly chewy — these brookie cookies are the best of both worlds.
They arrive with fudgy brownie centers and tender chocolate-chip cookie edges. One bite gives you molten chocolate, soft chew, and a crackly top.
Quick to mix, easy to shape, and wildly shareable. Keep them on hand for last-minute guests or a decadent afternoon pick-me-up.
Why You’ll Love This Soft & Chewy Brookie Cookies
– Fudgy brownie middle and chewy cookie edge in one bite.
– Fast to assemble with two simple doughs.
– Uses everyday pantry ingredients.
– Great for make-ahead dough and freezing.
– Crisp edges with tender, gooey centers.
– Crowd-pleasing texture contrast for all ages.
These Soft & Chewy Brookie Cookies deliver a rich, chocolate-first flavor with pockets of semi-sweet chips throughout. The outside has a gentle chew and just-set edges while the brownie portion stays fudgy and dense, so every bite feels indulgent without being overly sweet.
★★★★★ “I made these for a bake sale and they disappeared first. Fudgy center, chewy edge — exactly what I wanted.” — Jamie R.
Key Ingredients for Soft & Chewy Brookie Cookies
Dutch-process cocoa powder
Dutch-process cocoa gives the brownie dough deep, roasted chocolate flavor and a darker color. Buy a high-quality Dutch-processed cocoa for richer, less acidic chocolate notes; if you swap it with natural cocoa the rise and flavor will be slightly brighter and you may need a pinch of baking powder to adjust acidity.
Cold cubed butter (for CC dough)
Using cold, cubed butter in the chocolate-chip cookie dough helps create small pockets of butter that yield tender, slightly flaky edges and a chewier interior once baked. If you use melted or room-temperature butter the dough will spread more and the texture becomes flatter and less layered.
Light brown sugar (both doughs)
Light brown sugar adds moisture and molasses flavor that keeps both doughs soft and chewy. Pack the sugar lightly when measuring for consistent sweetness; substituting with dark brown will deepen the molasses note, while granulated sugar alone will yield a drier, less tender cookie.
Cornstarch (in CC dough)
Cornstarch is a simple texture hack: it softens gluten development so cookies stay tender and slightly cake-like inside. If you omit it, expect a firmer, denser bite; a small change can shift the balance between soft and cakey.
Full Ingredient List for Soft & Chewy Brookie Cookies
– 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 for Soft & Chewy Brookie Cookies
Step 1: Preheat and prepare pans
Preheat the oven to 350°F and line baking sheets with parchment paper so cookies bake evenly and release easily. Set the trays aside while you make the doughs.
Pro Tip: The oven should smell neutral and warm; parchment should lie flat with no warping.
Step 2: Make the brownie dough
Cream the room-temperature butter with the light brown sugar and granulated sugar for about 3 minutes until smooth and incorporated. Add the egg and vanilla and mix briefly until shiny and combined.
Pro Tip: The batter will look glossy and slightly ribbon-like when the egg is fully incorporated.
Step 3: Finish the brownie dough
Whisk together the flour, Dutch-process cocoa, baking soda, and salt. Sift or add these dry ingredients into the wet mixture and mix just until combined. Fold in the 2/3 cup semi-sweet chocolate chips.
Pro Tip: The brownie dough should be dense and fudgy, not cake-batter thin; it will hold a scoop.
Step 4: Start the chocolate-chip (CC) dough
For the CC dough, cream the cold, cubed butter with the brown and granulated sugars for about 4 minutes until the mixture looks paler and aerated. The cold butter creates texture by forming small pockets in the dough.
Pro Tip: The cream will feel slightly grainy at first then lighten and take on a pale color as air incorporates.
Step 5: Add eggs and vanilla to CC dough
Add the egg, then the extra yolk, mixing between additions to keep the dough emulsified. Stir in the vanilla so the dough comes together into a soft mass ready for flour.
Pro Tip: The dough should cling slightly to the paddle or beaters, not be runny.
Step 6: Finish the CC dough
Fold the flour, cornstarch, baking soda, and salt into the CC dough until just combined. Stir in 1 cup of semi-sweet chocolate chips, distributing them evenly.
Pro Tip: The texture should be satiny and hold shape when scooped; you should see tiny specks of butter and chocolate chips throughout.
Step 7: Assemble the brookie balls
Scoop small balls of each dough (use a small cookie scoop). Press one brownie ball and one CC ball together, then roll them into a single, joined ball so each cookie has both doughs.
Pro Tip: The joined ball should show a slight marbling where the doughs meet and feel firm but not frozen.
Step 8: Bake and finish
Place the assembled balls 2 inches apart on the lined sheet and bake 8–9 minutes, or until the edges are set but the centers still look slightly glossy. Cool on the sheet for 10 minutes, then sprinkle with flaky sea salt if desired.
Pro Tip: When done, the cookies will have set, lightly browned edges and centers that still jiggle minutely when nudged.
Expert Tips for Soft & Chewy Brookie Cookies
– Temperature tip: Use room-temperature eggs and room-temperature butter for the brownie dough to ensure proper emulsion and structure. Cold butter is intentional only in the CC dough.
– Texture troubleshooting: If your brookies turn out cakey, reduce mixing time and avoid over-measuring flour; spoon and level flour instead of scooping.
– Equipment tip: A small spring-loaded cookie scoop speeds assembly and ensures even bake times across cookies.
– Common mistake: Combining doughs while too warm causes excessive spread; chill briefly if your kitchen is hot.
– Baking tip: Rotate the pans halfway through baking if your oven has hot spots for uniform color.
– Chocolate distribution: Fold chips gently to avoid streaking chocolate into one area; aim for even pockets in every cookie.
– Salt finish: A light sprinkle of flaky sea salt after cooling enhances depth without making the cookie savory.
– Dough make-ahead: The CC dough benefits from 30 minutes in the fridge to firm up and make shaping easier without losing chew.
Storage & Freezing for Soft & Chewy Brookie Cookies
Fridge storage: Keep baked brookies in an airtight container in the refrigerator for up to 5 days. Line the container with a paper towel to absorb extra moisture and maintain chew.
Freezer storage: Freeze baked cookies on a tray until solid, then transfer to a sealed freezer bag or container for up to 3 months. Separate layers with parchment to prevent sticking.
Thawing: Thaw overnight in the fridge or at room temperature for 1–2 hours depending on cookie size. For a fresh-from-the-oven feel, reheat briefly.
Reheating: Warm a single cookie in the microwave for 8–12 seconds or in a 300°F oven for 4–6 minutes to revive gooey centers. Use a low, short reheat to avoid drying the edges.
Variations & Substitutions for Soft & Chewy Brookie Cookies
Salted caramel brookies
Add a teaspoon of coarse sea salt to the top and sandwich a small dollop of thick caramel between the brownie and cookie dough before rolling. The result is gooey caramel pockets with salty contrast.
Peanut butter swirl brookies
Drop a small spoonful of peanut butter on the brownie dollop before joining the doughs and swirl slightly with the back of a teaspoon. You’ll get nutty richness and a softer peanut layer that pairs well with chocolate.
White-chocolate and macadamia brookies
Swap half the semi-sweet chips for white chocolate and fold in 1/2 cup chopped macadamia nuts into the CC dough. Expect a sweeter, nuttier profile with crisp nut crunch against the fudgy brownie interior.
Gluten-reduced brookies
Replace up to 25% of the CC dough flour with a 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it. The texture will be slightly more tender but still chewy if you don’t overmix.
Frequently Asked Questions About Soft & Chewy Brookie Cookies
Q: Can I make the dough ahead of time?
A: Yes. Both doughs store in the fridge for up to 48 hours wrapped tightly. Let chilled dough sit at room temperature for 10–15 minutes before scooping if it’s very firm.
Q: Why did my brookies spread too much?
A: Over-soft butter in the CC dough or too-warm kitchen temperatures cause spreading. Make sure the CC dough uses cold cubed butter and chill for 20–30 minutes if your dough looks loose.
Q: How do I get a more pronounced brownie center?
A: Increase the size of the brownie dollop relative to the CC dough or press the brownie portion more centrally during assembly. Slightly underbaking (by 30–60 seconds) preserves a fudgier center.
Q: Can I use natural cocoa instead of Dutch-process cocoa?
A: Yes, but natural cocoa is more acidic and brighter in flavor. It can alter rise slightly; if you substitute, reduce other acidic elements or expect a minor change in color and tang.
Q: Are these safe to freeze before baking?
A: Absolutely. Freeze assembled balls on a sheet until solid, then bag them for later. Bake from frozen; add 1–2 minutes to the baking time for perfectly baked brookies.
{image_template}
Final Thoughts on Soft & Chewy Brookie Cookies
If you loved the texture and taste of these Soft & Chewy Brookie Cookies, please leave a star rating in the recipe card below and pin this to save it for later. For more variations and inspiration, try the recipe roundup at Frosting and Fettuccine’s Super Easy and Chewy Brookies, compare tips over at Naive Cook Cooks’ Brookies, or see another simple take at Little Favors’ Brookies & a Chewy Chocolate Chip Cookie.
Soft & Chewy Brookie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the room-temperature butter with the light brown sugar and granulated sugar until smooth.
- Add the egg and vanilla to the brownie dough and mix until combined.
- Whisk together the flour, cocoa powder, baking soda, and salt; then combine with the wet ingredients.
- Fold in the semi-sweet chocolate chips for the brownie dough.
- For the CC dough, cream the cold, cubed butter with sugars until pale and fluffy.
- Add the egg and yolk and mix, then stir in the vanilla.
- Fold in the flour, cornstarch, baking soda, and salt together until combined and stir in chocolate chips.
- Scoop small balls from each dough and press together to join.
- Place the assembled balls onto the baking sheet and bake for 8–9 minutes.
- Cool on the sheet for 10 minutes, then sprinkle with flaky sea salt if desired.