Chewy, gooey, and bursting with rich chocolate flavor, these Brown Butter Brookies Cookies combine two of the best desserts into one irresistible bite. With nutty brown butter and indulgent chocolate, this recipe takes classic comfort to the next level.
Table of Contents
What are Brown Butter Brookies Cookies?
A brookie is exactly what it sounds like—a mashup of a fudgy brownie and a chewy cookie. This version takes things up a notch with nutty brown butter, creating a rich depth of flavor that makes each cookie feel warm and cozy. The result is a two-toned cookie that’s part soft chocolate chip cookie and part chocolate brownie, perfectly swirled together.
Unlike standard chocolate chip cookies, brookies cookies have a more indulgent, gooey texture and a deep cocoa flavor. The two batters are made separately, then swirled together before baking, giving you a mix of soft, buttery vanilla dough and dense chocolate dough in every bite. They’re the best of both worlds—crispy on the edges, soft in the center, and irresistibly rich throughout!
Ingredients You Need
- Flour – All-purpose flour gives these brookies cookies their soft, chewy structure and helps balance the richness of the butter and chocolate. If needed, you can use a gluten-free all-purpose blend instead.
- Unsweetened Cocoa Powder – This brings that deep chocolate color and flavor to the brownie dough. Dutch-processed cocoa makes the flavor even smoother and more intense.
- Instant Espresso – A touch of espresso enhances the chocolate flavor without making the cookies taste like coffee. You can use decaf instant espresso if you prefer.
- Butter – Browning the butter gives these cookies their nutty, toasted aroma and adds incredible depth of flavor. We recommend using unsalted butter so you can control the salt level perfectly.
- Sugar – A mix of granulated sugar and brown sugar keeps the cookies soft and slightly chewy. The brown sugar adds moisture and a hint of caramel flavor that pairs beautifully with the chocolate.
- Eggs – Both whole eggs and egg yolks give the dough richness and structure. The extra yolks add that irresistible fudgy texture we love.
- Chocolate Chips – Using both milk chocolate and semi-sweet chocolate creates layers of flavor. We like to sprinkle a few on top right after baking for the best gooey texture.
- Baking Staples – A touch of baking soda, kosher salt, and vanilla extract enhances the flavor and helps the cookies bake up with soft centers and golden edges.
How to Make Brown Butter Brookies Cookies
- Brown the Butter. Cut the butter into cubes, then melt it slowly in a saucepan until it foams and turns golden with a nutty aroma. Pour it into a heat-safe bowl and stir in the remaining cold butter to stop the cooking.
- Make the Base. In a large bowl, beat together the browned butter, brown sugar, and granulated sugar until smooth. Add the vanilla, eggs, and yolks one at a time, mixing well until the mixture looks light and airy. Divide the base evenly into two separate bowls.
- Mix the Chocolate Chip Dough. To one bowl, add part of the flour, baking soda, and salt, and stir until just combined. Fold in some of the chocolate chips, being careful not to overmix so the dough stays soft.
- Mix the Brownie Dough. In the second bowl, stir in the remaining flour, cocoa powder, baking soda, salt, and espresso powder. Once blended, fold in the rest of the chocolate chips for extra chocolate in every bite.
- Combine the Doughs. Scoop equal portions of each dough, then gently press them together to form one cookie ball. Roll it lightly in your hands to marble the doughs together and place on a parchment-lined baking sheet. Sprinkle a bit of flaky sea salt on top.
- Bake and Finish. Bake until the cookies are golden around the edges but still soft in the center. While they’re still warm, press a few chocolate chips on top for that glossy, melted finish. Let them cool slightly before moving to a wire rack.
Variations
- Nuts – Stir chopped walnuts, pecans, or hazelnuts into either dough for a crunchy texture and nutty flavor.
- Peanut Butter – Add a swirl of peanut butter to the chocolate dough for a sweet-salty combination.
- White Chocolate – Substitute white chocolate chips for a creamy contrast against the dark dough.
- Minty – Mix in a few drops of peppermint extract to the chocolate dough for a holiday-inspired version.
- Caramel – Press a soft caramel candy into the center of each dough ball before baking for a gooey surprise.
- Double Chocolate – Use only semi-sweet chocolate chips and sprinkle cocoa nibs on top for an even richer flavor.
- Spice – Stir a pinch of cinnamon or cayenne into the brownie dough for a hint of warmth.
Can I Store Leftovers?
These brookies cookies keep their chewy texture best when stored at room temperature in an airtight container for a few days. If left uncovered, they can dry out slightly, so it’s best to seal them tightly.
For longer storage, refrigerate them in an airtight container and let them come to room temperature before serving.
To freeze, place the baked cookies or unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake the dough straight from the freezer for freshly baked brookies cookies anytime.
Common Questions about Brown Butter Brookies Cookies
Brown butter adds a rich, toasty, slightly nutty flavor that takes the cookie layer to the next level. It’s subtle but gives these brookies a seriously elevated twist.
Chilling isn’t always required, but letting the dough rest (especially the cookie half) can help it firm up, making it easier to shape and bake without spreading too much.
Totally! Press the doughs into an 8×8 or 9×9 pan and bake as brookie bars. Just adjust the baking time — they may take a little bit longer.
Yes! Both doughs can be made ahead and stored in the fridge for a couple of days or frozen for longer. You can also bake and freeze the cookies—they reheat beautifully.
More Incredible Cookie Recipes
Ready to elevate your cookie game and indulge your sweet tooth even more? Check out these easy, satisfying recipes!
- 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
Ingredients
- 3 1/2 cups 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
- 2 cups unsalted butter (16 ounces)
- 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 chunks or chips
- 1 cup semisweet chocolate chunks or chips
- Sea salt and extra chocolate chips for garnish
Instructions
For the brown butter:
- Cut the 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Under “FOR THE CHOCOLATE CHIP DOUGH:” you say:
“In the first bowl, add 2 cups”
Add 2 cups of what? I’m assuming flour??
Maybe need to update recipe instructions.
Thanks.
Hi Linda,
Great catch! Thank you — we updated it!
xo,
Alia and Radwa
I absolutely love brookies!! This will be the first time I’ve made them in cookie 🍪 form but I’m so excited to try it. Thank you for the yummy recipe.
Katie, you’re welcome! Thanks for checking out the recipe — let us know how it turns out!
xo,
Alia & Radwa