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These Crave Bakery copycat Brookie cookies are the ultimate treat for chocolate lovers. They’re the perfect blend of rich, fudgy brownies with chewy double chocolate chip cookies.
If you’re looking for a fun baking project or simply craving one of those irresistible cookies from Crave’s, these copycat brookie cookies are sure to hit the spot!
I actually stumbled upon this cookie by accident, and let me tell you, it was the happiest accident ever. Living far away from big cities means I rarely get to indulge in sweets from specialty bakeries, so when I was in town, I made it my mission to treat myself.
I originally planned to visit a Crumbl Bakery, but the closest one was 30 minutes away, which was too far for my schedule that day. That’s when I discovered Crave Bakery, and there it was: the most beautiful, oversized double chocolate chip brownie cookie, staring right at me, practically begging me to devour it right then and there.
Of course, I couldn’t resist, and the moment I took a bite, I knew I had to experience that beautiful combo of chocolate and gooey perfection again. Since I wasn’t planning another trip to town in my near future, I decided to recreate it myself. And that’s how these homemade brookie cookies came to life!
Brookie Cookies Ingredient Breakdown
I will say, I initially wrote this recipe for one large double chocolate chip brookie cookie, but I quickly realized there were too many ingredients and steps listed for just ONE cookie. I mean, if we’re going through this whole (easy) process, we might as well make it worth it. So, this recipe calls for 4 large cookies:
Room Temperature Butter: Adds richness and moisture to the cookies.
Brown Sugar: Brings a soft, chewy texture and a hint of molasses for added depth.
Granulated Sugar: Sweetens the cookies and helps crisp up the edges. Try to avoid cane sugar, as the crystals are too large for these cookies.
Egg: Acts as a binder and adds structure to the cookies.
Vanilla Extract: Enhances the overall flavor and complements the chocolate beautifully.
Baking Soda: Helps the cookies rise and gives them that perfect soft-but-chewy texture.
Salt: Balances the sweetness and brings out the rich chocolate flavors.
Espresso Powder (Optional): Just a pinch intensifies the chocolate flavor without making the cookies taste like coffee.
All-Purpose Flour: The unsung hero, holding everything together so your cookies don’t turn into a melty chocolate puddle.
Cocoa Powder: Gives the cookies their rich chocolate base. Optionally use dark or Dutch-processed for a deeper, more decadent flavor.
Chocolate Chips: Choose milk, semi-sweet, or a mix of both for melty, gooey pockets of chocolate in every bite.
Powdered Sugar for Dusting (Optional): Adds a pretty, bakery-style finish and just a slight touch of extra sweetness.
Bake Your Brookie Cookies in an Air Fryer or Conventional Oven
These cookies are versatile and can be baked in either an air fryer or a regular oven, so you can choose whichever one works best for you.
If you’re short on time or don’t want to heat up the kitchen, the air fryer is a fantastic option. It bakes the cookies quickly while giving them a perfectly crisp exterior and soft, gooey center.
On the other hand, the oven is great if you’re baking a larger batch, or don’t have an air fryer, or just prefer the traditional method. I’ve included instructions for both methods, so you’re covered either way!
Just a heads up: this post contains affiliate links, which means I may earn a small commission (at no extra cost to you) if you make a purchase through them. These are all items I’ve personally used and love. Thank you for supporting my blog! 😊
How to Make Crave's Copycat Brookie Cookies
Recreating Crave’s brookie cookies at home is easier than you might think. You can either jump to the recipe card further below, or follow the step-by-step instructions here:
Supplies:
- Air fryer or oven
- Medium or large mixing bowl
- Hand mixer (optional but recommended)
- Plastic or beeswax wrap
- Parchment paper (or baking sheet if using an oven)
Ingredients:
Servings: 4 large cookies
- 1/4 cup room temperature unsalted* butter (see notes section below)
- 1/3 cup brown sugar (not packed)
- 1/8 cup granulated sugar
- 1/2 large egg
- 3/4 tsp vanilla extract
- 1/2 cup + 2 tbsp all purpose flour
- 1/8 cup + 2 tsp cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- Pinch of espresso powder (optional)
- 3/4 cup chocolate chips (milk, semi-sweet, or combination of both)
- Powdered sugar for dusting (optional)
Steps:
Air Fryer Instructions:
- In a medium or large bowl, use a hand mixer or whisk to beat the butter for about one minute.
- Mix in the sugars and continue to beat until light and fluffy.
- Add in the egg and vanilla extract, and mix until well combined.
- In a separate bowl, mix together the flour, cocoa powder, salt, baking soda, and espresso powder (if using).
- Add the dry ingredients to the wet ingredients, and mix until only a few streaks of flour remain.
- Add in the chocolate chips and mix until just combined.
- Transfer the cookie dough onto a sheet of plastic wrap or beeswax wrap, cover, and refrigerate for about 30-60 minutes.
- Pre-heat air fryer to 325°F (approx. 163°C).
- Divide dough into four equal portions, and roll them into balls, without flattening.
- Arrange the cookies on parchment paper and place them in the air fryer. Cook for 8–10 minutes, or until they’re almost set in the middle. Since air fryer times can vary, start with 8 minutes and add 1 minute intervals as needed until they’re done.
- Take the air fryer basket out and place it on a heat-proof surface to let the cookies cool down before removing them, as they’ll need time to set. After about 10 minutes, carefully transfer the cookies to a cooling rack, a plate, or the counter, and let them cool completely so they can fully set.
- Once cool, optionally top with sifted powdered sugar, and enjoy!
Oven Instructions:
- Preheat the oven to 350°F (approx. 177°C), and follow the same steps as above until you’ve rolled the dough into balls.
- Arrange cookies onto a greased baking sheet. Alternatively, you can line the baking sheet with parchment paper.
- Bake brookie cookies for 12–15 minutes, or until they’re almost set in the middle. Remove from oven and let the cookies cool completely so they can fully set.
- Once cool, optionally top with sifted powdered sugar, and enjoy!
Notes, Variations, and Tips
- *If you prefer to use salted butter, add only 1/8 tsp of salt to the recipe.
- For the best results, use high quality cocoa powder and chocolate chips. Alternatively, Dutch cocoa powder is a great option if you want a smoother chocolate taste with less acidity.
- Feel free to use and/or combine your favorite chocolate chips: semi-sweet, dark, milk, white, or even caramel. I like to combine milk and semi-sweet.
- Mix in toasted walnuts or pecans for a crunchy twist.
- To store: place your brookie cookies in an air tight container for up to 3 days, or in the fridge for up to 1 week.
- For longer storage, wrap each cookie individually in plastic wrap, then place them in a freezer bag or airtight container. They’ll stay fresh in the freezer for 1–2 months.
Final Thoughts on Crave's Copycat Brookie Cookies
This copycat recipe for Crave Bakery’s brookie cookies brings together the rich, fudgy goodness of a brownie with the comforting chew of a cookie. I hope you’re as excited as I was to recreate these cookies in your own kitchen.
You can either bake these in your air fryer or a conventional oven – whichever works best for you. Don’t forget to grab a glass of milk (or your favorite cozy drink) and savor every gooey, chocolatey bite. Enjoy!
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Crave's Brookie Cookies Copycat Recipe
Equipment
- Air fryer or oven
- Medium or large mixing bowl
- Hand mixer (optional but recommended)
- Plastic or beeswax wrap
- Parchment paper (or baking sheet if using an oven)
Ingredients
- 1/4 cup room temperature unsalted* butter (see notes section below)
- 1/3 cup brown sugar (not packed)
- 1/8 cup granulated sugar
- 1/2 large egg
- 3/4 tsp vanilla extract
- 1/2 cup + 2 tbsp all-purpose flour
- 1/8 cup + 2 tsp cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- pinch of espresso powder (optional)
- 3/4 cup chocolate chips (milk, semi-sweet, or combination of both)
- powdered sugar for dusting (optional)
Instructions
Air Fryer Steps:
- In a medium or large bowl, use a hand mixer or whisk to beat the butter for about one minute.
- Mix in the sugars and continue to beat until light and fluffy.
- Add in the egg and vanilla extract, and mix until well combined.
- In a separate bowl, mix together the flour, cocoa powder, salt, baking soda, and espresso powder (if using).
- Add the dry ingredients to the wet ingredients, and mix until only a few streaks of flour remain.
- Add in the chocolate chips and mix until just combined.
- Transfer the cookie dough onto a sheet of plastic wrap or beeswax wrap, cover, and refrigerate for about 30-60 minutes.
- Pre-heat air fryer to 325°F (approx. 163°C).
- Divide dough into four equal portions, and roll them into balls, without flattening.
- Arrange the cookies on parchment paper and place them in the air fryer. Cook for 8–10 minutes, or until they’re almost set in the middle. Since air fryer times can vary, start with 8 minutes and add 1 minute intervals as needed until they’re done.
- Take the air fryer basket out and place it on a heat-proof surface to let the cookies cool down before removing them, as they’ll need time to set. After about 10 minutes, carefully transfer the cookies to a cooling rack, a plate, or the counter, and let them cool completely so they can fully set.
- Once cool, optionally top with sifted powdered sugar, and enjoy!
Oven Steps:
- Preheat the oven to 350°F (approx. 177°C), and follow the same steps as above until you’ve rolled the dough into balls.
- Arrange cookies onto a greased baking sheet. Alternatively, you can line the baking sheet with parchment paper.
- Bake brookie cookies for 12–15 minutes, or until they’re almost set in the middle. Remove from oven and let the cookies cool completely so they can fully set.
- Once cool, optionally top with sifted powdered sugar, and enjoy!
Notes
- *If you prefer to use salted butter, add only 1/8 tsp of salt to the recipe.
- For the best results, use high quality cocoa powder and chocolate chips. Alternatively, Dutch cocoa powder is a great option if you want a smoother chocolate taste with less acidity.
- Feel free to use and/or combine your favorite chocolate chips: semi-sweet, dark, milk, white, or even caramel. I like to combine milk and semi-sweet.
- Mix in toasted walnuts or pecans for a crunchy twist.
- To store: place your brookie cookies in an air tight container for up to 3 days, or in the fridge for up to 1 week.
- For longer storage, wrap each cookie individually in plastic wrap, then place them in a freezer bag or airtight container. They’ll stay fresh in the freezer for 1–2 months.
