Brookies - Soft Chewy Brownie Cookies
Prep time
Cook time
Total time
Serves: 14 - 15 brookies
  • ½ cup all purpose flour
  • ¼ cup dark cocoa powder ( use the best quality you can find, I used Hershey’s dark cocoa)
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup castor sugar
  • ¼ cup softened unsalted butter
  • ¼ tsp salt (skip if using salted butter)
  • 1 tsp vanilla extract/essence
  • 2-3 tbsp milk (use just as much required to make a smooth dough. To make the recipe vegan, replace with almond or soy milk)
  • ½ cup chocolate chips
  1. Preheat the oven to 160 degrees C. Line a baking tray with parchment paper.
  2. In a bowl, sift together the flour, cocoa, baking powder and baking soda. Stir in the sugar and salt. Mix until combined.
  3. Add the butter and vanilla.
  4. Add milk (add 2 tablespoons and if you require more to bind your dough then add 1 more tablespoon).
  5. Add half of the chocolate chips and mix.
  6. Bring together to form a smooth dough.
  7. Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them. If you do not wish to chill, you can scoop the dough on the parchment paper and bake directly.
  8. Make even sized balls and place on the parchment paper, at least 2 inches apart from each other as the brookies tend to spread. Place the other half of the chocolate chips on the balls so they can be seen on top once baked.
  9. If you do not want your brookies to spread too much, keep the filled tray in the fridge for 10 minutes and then bake. This will give you thicker brookies.
  10. Bake for 10 minutes ONLY. The brookies may look soft or undone, but don’t be tempted to bake longer or they will turn crispy.
  11. Leave them on the tray for 10-15 minutes until fully cool and immediately transfer to an airtight container to store.
Recipe by Naive Cook Cooks at