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Soft and chewy Brookie cookies displayed on a plate, showcasing their delicious texture.

Soft & Chewy Brookie Cookies

These brookie cookies combine fudgy brownie centers with chewy chocolate-chip cookie edges for the ultimate chocolatey indulgence.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Brownie Dough Ingredients
  • 1/2 cup unsalted butter – room temperature
  • 3/4 cup light brown sugar – packed
  • 1/4 cup granulated sugar
  • 1 large egg – room temperature
  • 1 tsp vanilla extract
  • 1/3 cup Dutch-process cocoa powder
  • 1 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup semi-sweet chocolate chips
Chocolate Chip (CC) Dough Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter – cold and cubed
  • 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
Optional Topping
  • to taste Flakey sea salt for topping Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the room-temperature butter with the light brown sugar and granulated sugar until smooth.
  3. Add the egg and vanilla to the brownie dough and mix until combined.
  4. Whisk together the flour, cocoa powder, baking soda, and salt; then combine with the wet ingredients.
  5. Fold in the semi-sweet chocolate chips for the brownie dough.
  6. For the CC dough, cream the cold, cubed butter with sugars until pale and fluffy.
  7. Add the egg and yolk and mix, then stir in the vanilla.
  8. Fold in the flour, cornstarch, baking soda, and salt together until combined and stir in chocolate chips.
  9. Scoop small balls from each dough and press together to join.
  10. Place the assembled balls onto the baking sheet and bake for 8–9 minutes.
  11. Cool on the sheet for 10 minutes, then sprinkle with flaky sea salt if desired.

Notes

Store baked cookies in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.