Brookies (Brownie Cookies)
I first made these cookies for then-boyfriend now-husband years ago and it has since been a staple on his wishlist whenever I ask what he's craving. I love the visually pleasing crinkly tops that forms due to the whipping of eggs and sugar. They're really easy to make and great for gifting!
Everything you'd love in a decadent, chocolatey brownie packed in a little snackable cookie. These cookies are so easy to put together for any chocolate craving fix!
- 60 g unsalted butter
- 100 g dark chocolate (use good quality chocolate, like couverture chocolate)
- 50 g sugar
- 50 g brown sugar
- 1 egg
- 65 g all-purpose flour
- 0.5 tsp baking powder
- 11 g dutch-processed cocoa powder
- 1 tsp salt
Preheat oven to 180°C.
Melt butter and chocolate in the microwave or over a stove.
In a mixing bowl: add sugar, brown sugar and egg. Whisk until mixture is pale, light and fluffy (about 5 minutes on KitchenAid medium speed)
Add in melted butter-chocolate mixture to stand mixer bowl, and mix to combine.
Sift in flour, baking powder, salt and cocoa powder. Mix until just combined. Do not overmix.
Line baking sheet with parchment paper. Using an ice cream scoop, portion out cookies, leaving at least 2-3cm between them.
Optional: Sprinkle generously with flaky sea salt.
Bake in preheated oven for 14 minutes until top is crinkly and cookie is slightly domed.
Let cool for 20 minutes on the baking tray. Cookies will be soft fresh out of the oven but will form the chewy texture once cooled. Store in airtight container in the fridge, for up to 5 days.
- Use dutch-processed cocoa powder vs natural cocoa powder for more a more intense chocolate flavour.
- Use good quality dark chocolate, I like Callebaut dark couverture (70%) chocolate that is easily sourced from Phoon Huat.
- Batter will be slightly runny. Do not refrigerate or freeze batter as the crinkly top will not form.
- Use an ice cream scoop to portion cookies easily. I use a 5cm cookie scoop and each serving of the recipe makes 7 cookies.