Chocolate Brownie Cookies (Brookies)
Brookies: the best of two worlds, brownies and cookies
Introducing the Brookie: a cookie for those who love brownies (and brownie edges), and the convenience of a cookie shape. Crackling top, fudgy soft center, chocolate with bittersweet notes and the occasional crunch of a toasted walnut. Unlike chocolate chip cookies which require hours in the fridge, and eggs at room temperature, these brookies take less than 30 minutes to prepare and 1 hour to harden in the refrigerator. Within 90 minutes you will have chocolate brookies that will satisfy every chocolate loving bone in your body.
Brookies you say?
yes, who doesn’t love the mashing of two good words? Cronuts? Brangelina? All trendy and short-lived but not any less loved by thousands of us.
Brookies: Brownie Cookies
The key to success in this recipe is in the beating of the eggs and the selection of chocolate. Beat the eggs long enough for them to become creamy and add different chocolate chunks with varying cocoa percentages at the end.
by Soumeya | May 2019
- Prep time: 15 minutes
- Cook time: 12 minutes
- Inactive time: 60 minutes
- Total time: 1 hour 27 minutes
Servings: 12 cookies
Ingredients:
- 2 tablespoons butter (28g, 1 ounce)
- 8 ounces bittersweet chocolate (at least 72%), coarsely chopped into pieces or chunks
- 2 eggs straight from the fridge
- ⅔ cup sugar (134g, 4.75 ounces)
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract (3g)
- ¼ teaspoon espresso powder (3g)
- ¼ cup flour (36g, 1.25 ounces)
- ½ teaspoon baking powder
- 5 ounces mixed chocolate chips (white, milk, dark), plus a handful for topping
- 1 ounce lightly toasted walnuts chopped coarsely
Instructions:
- Place the butter in a microwave safe bowl, ensure that the bowl is at least 4 times larger that the butter to allow for it to melt and boil without spilling over. Use a microwave safe plate to cover the bowl. Do not use an airtight cover. Microwave the butter for 3 minutes, until it browns and develops a nutty aroma. See note.
- Place the bittersweet chocolate in a larger microwave safe bowl. Add the hot butter and mix well. Microwave for 1 minute, stirring every 15 seconds until the chocolate is completely melted. Set aside.
- In a separate bowl, whisk the eggs and sugar until thick and creamy. About 4 minutes using an electric mixer at high speed.
- Add the salt, vanilla, and espresso powder. Whisk until well mixed. 1 minute. Set aside.
- In a small bowl mix the flour and baking powder. Set aside.
- Add the egg mixture to the melted chocolate mixture and mix with a spatula until combined.
- Add the flour mixture and fold until just combined.
- Add the chocolate chips and the walnuts. Fold until combined.
- Cover the bowl and refrigerate for 1-2 hours.
- Preheat the oven to 350 F and place the rack in the center.
- Line two cookie sheets with parchment paper or silicone baking mats.
- Using an ice cream scooper (size: 2 tablespoons) place 6 brookie dough balls on each cookie sheet with enough space between them to allow for spreading.
- Slightly press on the top of each dough ball and insert some of the chocolate chips.
- Bake for 12 minutes, the center will still look raw, but the edges will be firm.
- Let the brookies cool for 10 minutes before transferring them to a rack to finish cooling.
- Repeat with the second cookie sheet and remaining brookies.
Notes:
- Microwave ovens vary in power and heat. After the second minute, keep checking on the butter every 15 seconds. You want it browned, not blackened.
- The brookies can be stored in an airtight container for up to 3 days.
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