Brownie Cookies
These Brownie Cookies, also known as ‘Brookies’ are all the things you love about brownies, wrapped up into the convenience of eating a cookie. Soft, chewy and so chocolatey, these brookies have those iconic cracks on top, are the perfect height and they’re shiny. If you’re looking for the best brookie recipe, you’ve found it!
Table of Contents
What are Brownie Cookies?
Funny name, right? Essentially, they’re a brownie but in the shape of a cookie! And no, they’re not just brownies. This recipe is specific design to be baked as a cookie but with everything you love about brownies:
- Rich chocolate flavour
- Cracks on top
- Shiny top
- Sea salt flakes
- Chewy
- So satisfying!
If you’re looking for a great brownie recipe, check out my chewy brownies!
What do Brownie Cookies taste like?
These Brookies are so delicious. I made them a week ago and I just had one 5 minutes ago and they just get better with age! They’re the perfect chocolate hit. They’re chewy, and so satisfying. My favourite thing other than how perfectly brownie they are
Here’s what I learned while making these Brownie Cookies !
I wanted to share a little something about how I developed this recipe. Just so that anyone reading this will have a little more knowledge about how this recipe came about and be able to add it to their battalion of cookie knowledge! Amongst all the other ingredients, this recipe has 1 cup of flour.
Batch 1
I tested out a brookie recipe. Knowing three things about brookies. They need to have cracks on top, be shiny, and be a decent thickness. Not completely flat. This first recipe wasn’t any of those. Well, it was a little shiny, but it didn’t have the cracks and it was flat. The thickness is what I wanted to work on first so let’s go to batch 2!
Batch 2
I decided to add 1/2 cup extra flour to the recipe and see what happened. Boom! Thicker cookie. But that extra flour resulted in a lighter looking cookie. SO I knew in the next batch I would need more cocoa powder. But I also knew I would need less flour. I liked how thick the cookies were, and so far, both times these cookies had the right texture. That’s because of the techniques and use of butter in the recipe. Let’s move onto batch 3!
Batch 3
So, we wanted a cookie that was a little flatter, not as thick as batch 2. So less flour. 1 1/4 cups to be exact. It gave us our iconic cracks, it resulted in a flatter cookie and a smoother cookie. It was perfect. Nice shine and the perfect thickness.
I wanted to share this because as frustrating as it can be to test out recipes, it’s actually a great learning opportunity. So I encourage you guys to do the same. Above everything though, I want to show you guys what I do when developing recipes so you can be confident that the recipes on this site work.
Why it works!
Well, the combination of melted chocolate and cocoa powder is what gives these brookies their rich chocolate flavour. The combination of butter and chocolate helps give them their chewy texture. The eggs and sugars being whipped together helps makes these light and airy and the sea salt flakes helps give these a heightened chocolate flavour while breaking through the sweetness of the brown and white sugars.
Ingredients for Brownie Cookies!
This recipe is only offered in gram measurements.
Butter – I used unsalted butter.
Dark chocolate – I used cooking chocolate.
All-purpose flour – also known as plain flour.
Cocoa powder – I used unsweetened cocoa powder.
Baking powder – to help the cookies rise a little.
Salt – I used fine salt.
Eggs – I used large eggs.
Brown sugar – this helps give the cookies a deeper flavour. Light or dark brown sugar works.
Caster sugar – also known as superfine sugar.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Sea salt flakes – to sprinkle.
Let’s go through each step for Brownie Cookies.
- Preheat your oven to 175C / 350F. Line two large baking trays with baking paper and set aside. Place an inch of water into a medium sized saucepan and bring it to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.
- Run the flour, cocoa powder, baking powder and salt through a sieve into a medium sized bowl. Use a whisk to combine.
- To a separate bowl add the eggs, both sugars and vanilla extract. Use an electric hand mixer to beat on high speed until mixture is thick and pale, about 5 minutes.
- Add 1/3 of the chocolate mixture and beat until well combined. Add the remaining chocolate mixture and repeat.
- Next, add the dry ingredients and use a spatula to mix until well combined. Take care not to overmix.
- Use an ice cream scoop (about 3-4 tbsp) to scoop 6 balls of dough onto each baking tray.
- Sprinkle with sea salt flakes. Bake in the middle rack of your oven for 8 minutes.
- Use a 4-inch cookie cutter to swirl around the cookies as soon as they come out of the oven. This will give them a round shape. Allow to cool for 30 minutes before serving.
My Top Tips!
Storage
Brookies can be stored in an airtight container for up to three days.
Chocolate and butter mixture
Make sure that when melting the butter and chocolate together you stir slowly so that it doesn’t seize up.
Double Boiler
Make sure the bottom of your bowl isn’t touching the water when melting the butter and chocolate or it will burn the mixture.
How to get round cookies
Use a 4-inch cookie cutter to swirl around the cookies as soon as they come out of the oven. This will give them a round shape.
Cool down time
These cookies are really soft when they come out of the oven so letting them cool down is important to allow them to keep their shape as they’re being lifted.
Check out these cookie recipes!
-
Oatmeal Chocolate Chip Cookies
-
Nutella Stuffed Cookies
-
Soft Sprinkle Sugar Cookies
-
Double Chocolate Fudge Cookies
-
Chewy Chocolate Chip Cookies
Brookies (Brownie Cookies)
Serves 15
Ingredients
Brookies
- 125 g unsalted butter cubed
- 200 g dark cooking chocolate
- 150 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 (106 g) eggs
- 100 g brown sugar
- 105 g caster sugar (superfine)
- 1 tsp vanilla extract
- Sea salt flakes to sprinkle
Learn How To Make it! [VIDEO]
Instructions
Brookies
- Preheat a fan forced oven to 170C / 340F (180C / 355F for no fan). Line two large baking trays with baking paper and set aside.
- Place an inch of water into a medium sized saucepan and bring it to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.
- Run the flour, cocoa powder, baking powder and salt through a sieve into a medium sized bowl. Use a whisk to combine.
- To a separate bowl add the eggs, both sugars and vanilla extract. Use an electric hand mixer to beat on high speed until mixture is thick and pale, about 5 minutes. Add 1/3 of the chocolate mixture and beat until well combined. Add the remaining chocolate mixture and repeat. Next, add the dry ingredients and use a spatula to mix until well combined. Take care not to overmix.
- Use an ice cream scoop (about 3-4 tbsp) to scoop 6 balls of dough onto each baking tray. Sprinkle with sea salt flakes. Bake in the middle rack of your oven for 6 minutes. Use a 4-inch cookie cutter to swirl around the cookies as soon as they come out of the oven. This will give them a round shape. Allow to cool for 30 minutes before serving.
Notes
Nutrition
10 comments
These are delicious. I may (sure did) eat a whole tray myself before letting others taste.
What is the underside meant to look like? I think mine were a bit underbaked because they were sticking to the baking paper (still tasted amazing).
Hi Glaiza! Sorry to hear they stuck. They should be able to come off the baking tray once cooled.
Hi. Can I use dark chocolate chips instead? Also, im thinking of adding espresso powder in the recipe. Will that alter the output of the cookie? Thanks.
Hi there! Chocolate chips should be fine. I would add espresso powder in with the dry ingredients, 1 tsp should be enough. N x
The cookies tasted amazing! The texture and flavor was spot on. However, they didn’t flatten out and get the shiny cracked top like yours did. They stayed slightly domed and they were dull and not cracked. Any advice? Do you think I made a mistake? I’m in the US, maybe it’s differences in our ingredients?
Hi Zoe! Sorry to hear that. Hmm, you didn’t sub any ingredients or change anything in the recipe?
Just took the 1st tray out of the oven and cooling. They smell amazing, however, like Zoe, still pretty domed shaped. Put it in for 4min longer tho. At 8min, the tops were still super soft to the touch.
I just made your Brookie recipe. Everything was great until 8 min. in the oven and the cookies were still domed a lot. Even baking another minute and the second pan 2 min. longer and still domed. I decided the flatten the warm cookie and round it with the cutter. Haven’t tasted yet but do you think using silpats instead of parchment prevented the cookies from spreading?
Hello! I am looking forward to try this recipe. I wondered if I can double the recipe so that I can freeze the dough (that has been scooped out separately) and bake directly from frozen – would you know please?
Hmm, unfortinately I haven’t tried doing that so I can say for sure, but I don’t see why not! N x