Brownie gingerbread chocolate chip cookies aka gingerbread brookies – with a brown butter gingerbread cookie dough and brownie cookie dough marbled together.
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brownie gingerbread chocolate chip cookies
Today we’re taking brookies to the next level and making them perfect for the holiday season. They start with a soft, toasty brown butter, perfectly spiced gingerbread cookie. Then, they’re marbled with BROWNIE cookies. And I don’t just mean chocolate cookies, these brownie cookies are a modification of my perfect fudge brownies, with extra flour and some baking powder to turn them into a cookie. Marble those two doughs together and we get something truly delicious.
why you’ll love these gingerbread brookies:
- Brown butter: brown butter is truly a cheat code to a more delicious, flavorful cookie.
- They’re the best of both worlds: chocolate chip cookies & brownies in cookie form, so you don’t have to decide between the two.
- No mixer required: both cookie doughs don’t require a mixer, so they’re super easy to throw together.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for brownie gingerbread chocolate chip cookies (gingerbread brookies):
brownie cookies:
- Semi sweet chocolate chips: We will use these to melt into the dough for the brownie base.
- Unsalted butter: for tenderizing the cookies. You can use salted butter in it’s place, just be sure to omit the added salt.
- Dark brown sugar: for moisture, flavor, and sweetness.
- Egg: for moisture and for binding the batter together. Also, the main contributor for the crackled top!
- Dutch processed cocoa powder: for flavor and lends a bit of structure to the cookie. I recommend dutch processed cocoa powder for the best flavor but you could also use natural unsweetened cocoa powder here.
- All purpose flour: for structure and chewiness.
- Baking powder: for making the cookies rise and be thick!
- Salt: helps to bring out and balance the sweetness of the cookies.
Gingerbread chocolate chip cookies:
- All purpose flour: for structure and chewiness.
- Baking powder & baking soda: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Gingerbread spice: a combination of gingerbread spices for flavor. I used a pre-made blend from King Arthur Baking but you can use a different blend or your favorite homemade blend!
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor.
- Dark brown sugar: for flavor, sweetness, and moisture.
- Molasses: for that classic gingerbread flavor, be sure to use unsulphured molasses here.
- Egg: for binding and for moisture.
- Vanilla: for flavor. I use and love this vanilla extract!
- Semi-sweet chocolate: I recommend semi-sweet or dark chocolate. Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner.
how to make marbled brownie gingerbread chocolate chip cookies
Here’s a little look into the process of making these brookies. The full recipe is at the end of this blog post!
- Make the brownie cookies. Start with melting together the butter and chocolate chips, then mix in the cocoa powder and set aside. Vigorously whisk together the egg and sugar until light and fluffy.
- Fold the chocolate mixture into the egg mixture.
- Then mix in the dry ingredients until just combined. Place the brownie cookie dough in the freezer while you make the gingerbread cookies.
- Mix together the brown butter, sugar, and molasses, followed by the egg and vanilla.
- Fold in the dry ingredients and chocolate chips.
- Marble together the gingerbread and brownie cookie doughs, chill them, then bake and enjoy!
brownie gingerbread chocolate chip cookies recipe q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
why is my brownie cookie dough so runny?
The batter for these cookies more resembles brownie batter than cookie dough. That’s because, essentially, I’ve taken my fudge brownies and added more flour to them and some baking powder to have enough structure to be a cookie, but not too much flour that it would resemble more of a chocolate cookie rather than brownies. So essentially, yes the batter is more runny than your standard cookie dough would be, but that’s completely normal so do not try to add in more flour!
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store gingerbread brookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
tools and ingredients:
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other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Brownie Gingerbread Chocolate Chip Cookies
Ingredients
Brownie Cookies
- 90 g semi sweet chocolate chips (½ c.)
- 56 g unsalted butter (¼ c.)
- 12 g dutch processed cocoa powder (2 tbsp.)
- 90 g dark brown sugar (⅓ c. + 2 tbsp.)
- 1 egg
- 80 g all purpose flour (⅔ c.)
- 1 tsp. baking powder
- ½ tsp. salt
Gingerbread Chocolate Chip Cookies
- 113 g unsalted butter (8 tbsp.)
- 110 g dark brown sugar (½ c. + 1 tbsp.)
- 40 g unsulphured molasses (2 ⅔ tbsp.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 2 tsp. gingerbread spice (pre-made or your own blend)
- 85 g semi-sweet chocolate (½ c.)
Instructions
- Make the brown butter. Add the 113g (8 tbsp.) of butter for the chocolate chip cookies into a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g. Set the brown butter aside while you make the brownie cookies.
Brownie Cookies
- In a small microwave safe bowl, melt together the chocolate chips and butter, stirring every 30 seconds until the mixture is smooth. Then, mix in the cocoa powder until smooth and set aside.
- To another small mixing bowl, add in the egg and brown sugar. Vigorously whisk the egg and sugar together for 1-2 minutes, until the mixture is light and fluffy.
- Add the melted chocolate mixture into the egg mixture, and mix gently until combined.
- Add in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients just until no flour streaks remain. Note that the batter will be more liquidy like brownie batter, not as firm as cookie dough – this is normal!
- Cover the bowl and place it in the freezer to firm up while you make the chocolate chip cookies.
Gingrbread Chocolate Chip Cookies
- Mix the molasses and brown sugar into the bowl with brown butter.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, salt, and gingerbread spice. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and fold the mixture together just until no flour streaks remain.
- Scoop out 3 tbsp. portions of the gingerbread cookie dough. Then, remove the brownie dough from the freezer and scoop out 2 tbsp. portions of that dough.*
- Use a knife or your hands to split each ball of cookie dough in half.
- Alternate adding each half ball of flavor to your hand, for a total of four pieces of dough (for example – brownie: gingerbread: brownie: gingerbread)
- Roll the dough into a ball, and repeat with the remaining cookie dough. (Tip: for uniform balls of dough, you can gently press each cookie dough ball into a 3 tbsp. cookie scoop!)
- Place the dough balls into an airtight container in the fridge for 30 minutes**
- Preheat the oven to 350°F / 175°C.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. If desired, press a little gingerbread cookie into the tops of the cookies.
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
what an incredible invention – these are INCREDIBLE!!! made them for Christmas and had so many compliments on them! <3
Ah thank you so much Hailey, I’m so happy you (& your family/friends) liked this recipe! 🙂