Thick And Fudgy Brookie Cookies Recipe

Introduction

Thick and fudgy brookie cookies combine the rich, gooey texture of brownies with the chewy, chocolatey goodness of cookies into one irresistible treat. This recipe creates perfect marbled cookies that are soft in the middle and set around the edges. A great dessert for chocolate lovers looking for the best of both worlds.

Ingredients

• 3 oz dark chocolate (85g), 65-75% cocoa
• 1/2 cup unsalted butter (113g)
• 1/4 cup Dutch processed cocoa powder (25g)
• 1 large egg
• 1 egg yolk
• 1/2 cup light brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1/2 tsp vanilla bean paste
• 1/2 tsp instant coffee dissolved in 1/2 tsp hot water
• 1 cup all purpose flour (130g)
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp salt
• 4 oz milk chocolate, chopped (113g)
• 1/2 cup unsalted butter, room temperature (113g)
• 1/3 cup packed light brown sugar (67g)
• 1/3 cup granulated sugar (67g)
• 1 large egg
• 1 egg yolk
• 1/2 tsp vanilla bean paste
• 1/2 tsp instant coffee dissolved in 1/2 tsp hot water
• 1 1/4 cup all purpose flour (162g)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 4 oz dark chocolate, chopped (113g)

Instructions

1. Step 1: Make the brownie batter cookie dough. Melt the dark chocolate and 1/2 cup unsalted butter in a microwave-safe bowl in 15-second increments, stirring between each, until smooth. Stir in the cocoa powder and set aside to cool.
2. Step 2: In a separate bowl, whisk together the egg, egg yolk, light brown sugar, granulated sugar, and vanilla bean paste on high speed for 3-4 minutes until light and almost tripled in volume.
3. Step 3: Slowly whisk the cooled chocolate mixture into the egg mixture. Add the dissolved instant coffee and whisk on low speed until combined.
4. Step 4: Sift in the flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the batter using a rubber spatula until almost combined. Fold in the chopped milk chocolate. The batter will be thick but scoopable.
5. Step 5: Prepare the chocolate chip cookie dough. In a large bowl, whisk the room temperature butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until fluffy and pale.
6. Step 6: Add the egg, egg yolk, vanilla bean paste, and dissolved instant coffee to the butter mixture and whisk for another minute.
7. Step 7: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet ingredients in two batches, folding gently with a rubber spatula until just combined. Fold in the chopped dark chocolate without overmixing.
8. Step 8: If needed, refrigerate both doughs until firm and scoopable—5-10 minutes should suffice. Line two baking sheets with parchment paper. Using a tablespoon measure, scoop brownie dough into 1-ounce balls and place on one sheet. Repeat with the cookie dough on the other sheet.
9. Step 9: Form the brookie dough balls by alternating one cookie dough ball and one brownie dough ball in your hand, stacking six balls total (three of each), then gently pressing and rolling them together into one marbled 6-ounce ball. Repeat for six brookie balls. Optionally top with extra chopped chocolate.
10. Step 10: Refrigerate the formed brookie balls overnight or for at least 6 hours to firm up.
11. Step 11: Preheat your oven to 375°F (conventional). Line a large cookie sheet with parchment paper. Place the brookie balls on the sheet spaced at least 3 inches apart.
12. Step 12: Bake at 375°F for 5 minutes, then reduce the oven temperature to 340°F and bake for an additional 11-13 minutes. The cookies should be golden on the edges, set around the sides, and soft in the middle when done.
13. Step 13: Remove the cookies from the oven, sprinkle with flaky sea salt, and add extra chocolate on top if desired. Allow to cool and rest for at least 20 minutes before serving for the best texture.

Tips & Variations

• For a richer flavor, use high-quality chocolates in both the brownie and cookie dough.
• If you prefer a less intense chocolate flavor, adjust the cocoa percentage in the dark chocolate to around 60%.
• Instant coffee enhances the chocolate flavor but can be omitted or replaced with espresso powder.
• Letting the brookie dough balls rest overnight helps the flavors develop and makes them easier to handle.
• You can bake extra brownie dough separately as small brownie cookies if desired.

Storage

Store baked brookie cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat gently in the microwave for 10-15 seconds to restore their soft, fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed cocoa?

Yes, but Dutch processed cocoa has a milder, less acidic flavor that works best in this recipe. If you substitute with natural cocoa powder, you may notice a slightly different taste and texture.

Do I need to use instant coffee in the recipe?

Instant coffee is optional but recommended as it enhances the chocolate’s depth of flavor without adding a coffee taste. You can omit it if preferred.

Thick And Fudgy Brookie Cookies Recipe

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★★★★★

5 from 67 reviews

• Author: Olivia
• Total Time: 6 hours 43 minutes (including refrigeration time)
• Yield: 6 large brookie cookies (~6 oz each) 1x

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Description

This Thick and Fudgy Brookie Cookies recipe combines the rich, dense texture of fudgy brownies with the classic, gooey chocolate chip cookie in one indulgent treat. Featuring layers of dark and milk chocolate, these brookies are marbled for a visually stunning and delicious dessert, perfect for satisfying any chocolate lover’s cravings. Made with high-quality cocoa powders, dissolved instant coffee for depth, and a perfect balance of sugars, these cookies offer a perfect blend of flavors and textures. Ideal for baking enthusiasts seeking a decadent homemade dessert with an impressive presentation.

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Ingredients

Scale 1x2x3x

Brownie Batter Cookie Dough

• 3 oz dark chocolate (85g), between 65-75% cocoa
• 1/2 cup unsalted butter (113g)
• 1/4 cup Dutch processed cocoa powder (25g)
• 1 large egg
• 1 egg yolk
• 1/2 cup light brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1/2 tsp vanilla bean paste
• 1/2 tsp instant coffee dissolved in 1/2 tsp hot water
• 1 cup all purpose flour (130g)
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp salt
• 4 oz milk chocolate, chopped (113g)

Chocolate Chip Cookie Dough

• 1/2 cup unsalted butter, room temperature (113g)
• 1/3 cup packed light brown sugar (67g)
• 1/3 cup granulated sugar (67g)
• 1 large egg
• 1 egg yolk
• 1/2 tsp vanilla bean paste
• 1/2 tsp instant coffee dissolved in 1/2 teaspoon hot water
• 1 1/4 cup all purpose flour (162g)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 4 oz dark chocolate, chopped (113g)

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Instructions

1. Prepare the brownie batter cookie dough: In a microwave-safe bowl, melt 3 oz dark chocolate and 1/2 cup unsalted butter in 15-second increments, stirring between each until smooth and combined. Add 1/4 cup Dutch processed cocoa powder to the melted mixture and stir well. Set aside to cool slightly.
2. Whisk the wet ingredients: In a separate bowl, whisk 1 large egg, 1 egg yolk, 1/2 cup light brown sugar, 1/4 cup granulated sugar, and 1/2 tsp vanilla bean paste on high speed for 3-4 minutes until pale and nearly tripled in volume.
3. Combine mixtures and add coffee: Pour the cooled chocolate mixture and 1/2 tsp instant coffee dissolved in 1/2 tsp hot water into the egg mixture. Whisk on low speed just until combined.
4. Add dry ingredients for brownie dough: Sift 1 cup all purpose flour, 1/2 tsp baking powder, 1/8 tsp baking soda, and 1/2 tsp salt into the mixture. Gently fold with a rubber spatula until just combined. Fold in 4 oz chopped milk chocolate. The consistency will be between batter and cookie dough.
5. Prepare chocolate chip cookie dough: In a large bowl, whisk 1/2 cup unsalted butter, 1/3 cup packed light brown sugar, and 1/3 cup granulated sugar on medium-high speed for 2-3 minutes until fluffy and pale. Add 1 large egg, 1 egg yolk, 1/2 tsp vanilla bean paste, and 1/2 tsp instant coffee dissolved in 1/2 tsp hot water. Whisk for another minute.
6. Add dry ingredients to cookie dough: In a separate bowl, sift 1 1/4 cup all purpose flour, 1/2 tsp baking powder, 1/8 tsp baking soda, and 1/2 tsp salt. Mix dry ingredients into wet in two batches, folding gently with a rubber spatula. Fold in 4 oz chopped dark chocolate until just combined. Avoid overmixing.
7. Chill and prepare dough balls: If the brownie dough is too soft, chill for 5 minutes until scoopable. Likewise, chill the cookie dough for 5-10 minutes if sticky. Using a tablespoon measure, scoop the brownie dough into ~1 oz balls on one parchment-lined sheet, and cookie dough into 1 oz balls on another.
8. Assemble brookie balls: On your open palm, place alternating balls of cookie and brownie dough (6 total, alternating), gently press together, then roll into one large marbled ball (~6 oz). Repeat to make 6 brookie balls. Bake extra brownie dough separately if desired. Optionally top with more chopped chocolate.
9. Refrigerate overnight: Refrigerate the assembled brookie balls for at least 6 hours or overnight to firm up and develop flavor.
10. Preheat and bake cookies: Preheat oven to 375°F (conventional). Line a large cookie sheet with parchment paper. Place brookie balls spaced at least 3 inches apart, using two sheets if necessary.
11. Bake the cookies: Bake at 375°F for 5 minutes, then reduce oven temperature to 340°F and continue baking for 11-13 minutes, totaling 16-18 minutes. The cookies should be golden, set at edges, and soft in the centers when done.
12. Finish and rest cookies: Remove baked cookies from oven, sprinkle with flaky sea salt, and add extra chocolate on top if desired. Allow to rest for at least 20 minutes before serving to set texture.

Notes

• Using high-quality chocolate with 65-75% cocoa content enhances the depth of flavor.
• Instant coffee dissolved in water intensifies the chocolate flavor without adding a coffee taste.
• Ensure doughs are chilled adequately for easier handling and better texture.
• If dough is too sticky to scoop, refrigerate until firm enough to handle.
• Baking times may vary slightly depending on your oven; adjust as needed to achieve a soft center with set edges.
• Brookie balls can be topped with additional chopped chocolate or flaky sea salt before baking for extra flavor and texture.
• Refrigerating the dough overnight develops flavors and improves structure.
• Leftover brownie dough can be baked separately as mini brownie cookies.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brookie cookies, fudgy brookies, brownies and cookies, chocolate chip brookie, marbled brookie, chocolate dessert, thick cookies, fudgy cookies