Brookie Cookies with Brown Butter
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Prep Time 20 mins | Bake Time 9 mins | Chill Time 10 mins | Total Time 39 mins
If brownies and chocolate chip cookies had a baby this would be the cookie everyone fights over.
What Are Brookie Cookies?
Brookie cookies are the best of both dessert worlds baked into one thick bakery style cookie. Half rich and fudgy brownie cookie and half chewy chocolate chip cookie pressed together and baked just until the edges are set and the centers stay soft. You get deep chocolate flavor plus buttery vanilla cookie goodness in every bite without choosing sides.
Ingredients You Will Need
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Dutch process cocoa powder
All purpose flour
Baking soda
Cornstarch
Salt
Semi sweet chocolate chips
Semi sweet chocolate bar optional
Flaky sea salt optional
Our Tips for Brookie Cookies
Let the browned butter cool until slightly thickened before mixing so it does not melt the sugar and create greasy dough
Scoop both doughs the same size so the cookies bake evenly and look balanced
Bake until edges are just set and centers look slightly underdone since they finish baking on the pan
Always cool the baking sheet between batches to prevent spreading
How to Store Brookie Cookies
Room temperature or fridge storage works well for short term keeping. Store cooled cookies in an airtight container with parchment between layers for up to four days at room temperature or up to seven days in the fridge
For freezing let cookies cool completely then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to three months and thaw at room temperature
Make the Chocolate Chip Cookie Dough
Make the Brownie Dough
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Brookie Cookies with Brown Butter
Everything you love about a campfire treat but without the smoke in your hair or the disappointment of a burnt marshmallow.
Ingredients
- ½ cup unsalted butter browned and slightly cooled
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 large egg plus 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup all purpose flour plus 2 tablespoons (140 grams)
- ½ tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 semi sweet chocolate bar chopped optional
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅓ cup Dutch process cocoa powder
- 1 cup all purpose flour spooned and leveled
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup semi sweet chocolate chips
Instructions
- Brown the butter: in a saucepan over medium heat until golden and nutty then transfer to a bowl and chill about ten minutes until soft but not liquid.
- Combine the Dry Ingredients: Whisk flour cornstarch baking soda and salt in a separate bowl.
- Combine the Wet Ingredients: Beat browned butter with brown sugar and granulated sugar until light and fluffy then mix in egg egg yolk and vanilla.
- Mix the Dough: Stir in dry ingredients just until combined then fold in chocolate chips. Chill the dough while preparing brownie dough.
- Beat the Butter: In a bowl beat butter brown sugar and granulated sugar until light and fluffy (about 2 minutes)
- Combine the wet ingredients: Add egg and vanilla and mix well.
- Sift the Dry Ingredients: Sift in flour cocoa powder baking soda and salt then mix on low speed just until combined. Fold in chocolate chips and chill the dough for 10 minutes.
- Combine and Bake: Preheat oven to 350°F and line baking sheets with parchment.
- Scoop equal portions of each dough about one tablespoon each press together and roll into one ball. Place two inches apart on baking sheet.
- Bake one sheet at a time for eight to nine minutes until edges are set and centers look soft. Cool on pan five to ten minutes then transfer to a rack. Sprinkle with flaky salt if desired
Notes
- Browned Butter Matters: Browning the butter adds depth and keeps the chocolate chip side from tasting flat next to the brownie dough
- Underbake Slightly: Pulling the cookies early ensures gooey centers and prevents dry crumbly cookies
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