Would you choose a brownie or a cookie? How about a Brookie! This Brookie looks like a cookie and taste like a brownie. It’s light, fudgy and incredibly rich. Just one cookie will satisfy any sweet tooth, but it may be hard to resist going back for seconds!
What Makes it a Brookie?
Lots and Lots of Chocolate With just over a pound of chocolate in these cookies, these cookies are so fudgy and rich. I use semi-sweet chocolate chips in this recipe which makes it easy to have the ingredients on hand and simple to put together. I love a good old-fashioned Nestle Toll House Chocolate Chip.
Whipped Eggs and Sugar Whipping the eggs and sugar for 4 minutes gives these cookies the cracked top and perfect structure.
Vanilla A whopping 1 Tablespoon of vanilla in this recipe gives these Brookies a deep vanilla flavor to compliment the chocolate, butter and perfect amount of salt.
Flour Similar to a brownie recipe, these Brookies don’t require very much flour. The chocolate, eggs, and sugar give it most of the structure.
Letting Dough Set Once the Dough has come together, let it rest for 30 minutes until the dough firms up. This will allow the cookie dough to hold its shape.
When are the Cookies Done Baking? The cookies are done baking when the tops are cracked and the cookies are glossy. Let the cookies cool on the sheet pan.
Make the Dough Ahead You can scoop and bake the cookies right after the dough sets or you can scoop the dough on a parchment lined sheet pan and place it in the fridge and chill until you are ready to bake. Once the dough is chilled and firm, you can place it in the freezer. When you are ready to bake, take the dough out and place on a parchment lined sheet pan and then preheat the oven. This allows you to take the chill off the dough while your oven preheats.
If you love this recipe, you will love our Brown Butter Chocolate Chunk Cookies.
Recipe
Brookies
These cookies are a perfect mix of a chocolate cookie and a brownie. You will be hooked.
Ingredients
- 12 oz. Semi Sweet Chocolate Chips
- 7 Tbsp. Unsalted Butter, cut into small pieces
- 1 Tbsp. Vanilla Extract
- 3 eggs, room temperature
- 1 Cup Granulated Sugar
- 1/2 Cup All Purpose Flour
- 1/2 tsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 1 Cup Semisweet Chocolate Chips, 6 oz.
Directions
- Step 1 In a microwave safe bowl, combine 12 oz. semisweet chocolate and unsalted butter. Microwave in 30 second increments, stirring in between, until melted. It should take 90 seconds total. Set aside to cool.
- Step 2 Beat eggs and sugar in a mixing bowl on medium high for 4 minutes or until light colored and thick. Add vanilla and mix until combined. Add chocolate mixture and mix until combined.
- Step 3 Add flour, baking powder, salt, and 1 cup semisweet chocolate chips to the chocolate mixture and mix until just combined. Let dough sit at room temperature for 30 minutes. While the dough sits, preheat your oven to 350F and line two baking sheets with parchment paper.
- Step 4 Using a muffin scoop, or a spoon, portion the dough into 1 1/2 Tbsp balls and place them 2 inches apart on the sheet pan. Bake for 12-14 minutes, rotating halfway through bake time, until the dough is cracked on top and glossy. Let cookies cool and enjoy. **If you want to make the dough ahead of time, see instuctions above in blog.**
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
