Not So Brooklyn Brookie Cookies
Bakery-sized NY-style chocolate chip cookies stuffed with fudgy brownies baked in your own home kitchen!
If you’ve ever wished your favorite brownie and chocolate chip cookie could team up for dessert domination, your dream has officially come true. These Not So Brooklyn Brookie Cookies—more on the name later—are NYC-style chocolate chip cookies stuffed with fudgy brownies; they’re thick, gooey, and absolutely outrageous in the best way. —Stone
Each cookie hides a rich brownie center wrapped in a chewy, crisp-edged cookie packed with dark chocolate chips. They’re bakery-sized, wildly delicious, and totally irresistible—perfect for celebrations, bake sales, or just impressing everyone you know. While they look and taste like something you’d pick up from a high-end NYC, London, or Brisbane cookie shop, they’re made entirely at home with simple pantry ingredients. Chill time is essential for flavor and structure, but trust me—it’s worth the wait. Whether you’re a weekend baker or a seasoned cookie connoisseur, this is one showstopper you need to add to your rotation. Ready to level up your cookie game?
I’m Stone; welcome to the Mountaintop Kitchen. It’s time to bake some goodness! So, let’s bake!
To purchase equipment that we used in this recipe, see our recommended products page.
Our baking muses are often inspired while traveling. This time, it all started with a bite of a cookie from a Brooklyn coffeehouse—a soft, sweet collision of brownie and chocolate chip cookie that instantly won us over. But as much as we loved the concept, we knew there was room to level up the experience. The cookie part was good, but we wanted more depth, more chew, more contrast, and even more cookie! And the brownie layer? We dreamed of something richer and fudgier, something that didn’t just blend in, but stood out (perhaps hidden in). That’s when the idea took root: what if we developed our own version from scratch, one that combined a beloved bakery-style NYC cookie with a deeply satisfying, but not overpowering, brownie core? Oh, yes! And just like that, the Not So Brooklyn Brookie Cookie was born!
At Mountaintop Kitchen, we approach every recipe like a delicious little experiment. We tested different brownie styles—cakey, fudgy, chewy—and landed on a thin, cocoa-rich version inspired by the best American classics. Then we scaled our signature NYC-style cookie dough to wrap around the brownie without losing structure. We weighed each dough ball to perfection (approx. 120g before stuffing), froze our brownie centers for better shape retention, and baked in batches to fine-tune texture and spread. It took multiple rounds, lots of note-taking, and a few very chocolatey taste tests (Hey, somebody has to!), but the result was worth every bite.
Our Not So Brooklyn Brookie Cookie takes the brookie concept to bold new heights. Instead of blending two batters together, it showcases each layer for what it truly is—a chewy, gooey brownie bite wrapped in a crisp-edged, chocolate-chip-studded cookie shell. The contrast in textures is thrilling, the flavor is intense, and the final product looks as epic as it tastes. At Mountaintop Kitchen, we’re all about taking comfort baking to new creative places, and this recipe is a perfect example. It’s fun, it’s nostalgic, and it’s absolutely unforgettable. And for the truly daring, why not sprinkling some chopped walnuts on top before baking? Not a nut-person; just leave them off. We baked some of both!
The Recipe:
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Note: This cookie recipe, as with many, will work at elevations at up to 7,200 feet. It has not been tested at altitudes higher than this. However, cookie recipes are much hardier and tolerant of altitude variations than cakes and other more delicate bakes.
Yield: 12 semi-large cookies
Serving Size: 1 cookie (~140g: 120g dough + 20g brownie)
Prep Time: 45 min total (brownie: 15 min, cookie dough: 30 min)
Chill Time: 12 to 72 hr recommended (minimum: 12 hr for cookie dough, plus 30 min for brownies before stuffing)
Bake Time: approx. 16-20 min per batch (brownies and cookies)
Cool Time: 45 min total (30 min for brownies, 15 min for cookies)
Total Time: 13.5 hr minimum (includes active & passive time; assumes 12-hr chill)To get the best results:
Day 1: Make and bake brownies, make cookie dough, stuff cookies, and chill/freeze.
Day 2 or later: Bake and enjoy warm, brownie-stuffed cookies.
For the brownie centers:
½ cup unsalted butter (113g)
2 oz bittersweet or semisweet chocolate, chopped (55g)
⅔ cup unsweetened cocoa powder (55g)
1 cup granulated sugar (200g)
¼ cup packed light brown sugar (50g)
½ teaspoon fine sea salt
½ teaspoon espresso powder (optional, enhances chocolate flavor)
1 teaspoon vanilla extract
2 large eggs (100-110g w/shell)
⅓ cup + 1 tablespoon all-purpose flour (50g)
For the cookie dough:
1 cup unsalted butter, cold and cubed (226g)
¾ cup granulated sugar (150g)
1¼ cups light brown sugar, packed (250g)
2 large eggs (100-110g w/ shell)
1 tablespoon vanilla extract (15ml)
3½ cups all-purpose flour (420g)
1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons fine sea salt
12 oz semi-sweet chocolate chips or chocolate chunks (340g)
Optional: ½ cup toasted walnuts or pecans, chopped & sprinkled on top (50g)
Thanks for stopping by our little place, the Mountaintop Kitchen, for home bakers everywhere!
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Stone—The Mountaintop Baker👨🏼🍳
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