Home > Brookies
Brookie Cookies - top down close up

These 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!

What are Brookies?

Brookie Cookies - hand holding top down shot of cookie

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!

Square image for Fudgey Chocolate Brownies Recipe

What do brookies 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 Brookies!

Brookie Cookies - testing out 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.

Brookie Cookies - hand holding bitten cookie

Brookie Cookies - close up of cracked surface of cookie

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 Brookies!


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 ExtractAlways 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 Brookies.

Brookie Cookies - instructional image 01

  1. 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.
  2. Run the flour, cocoa powder, baking powder and salt through a sieve into a medium sized bowl. Use a whisk to combine.

Brookie Cookies - instructional image 02

  1. 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.
  2. Add 1/3 of the chocolate mixture and beat until well combined. Add the remaining chocolate mixture and repeat.

Brookie Cookies - instructional image 03

  1. Next, add the dry ingredients and use a spatula to mix until well combined. Take care not to overmix.
  2. Use an ice cream scoop (about 3-4 tbsp) to scoop 6 balls of dough onto each baking tray.

Brookie Cookies - instructional image 04

  1. Sprinkle with sea salt flakes. Bake in the middle rack of your oven for 8 minutes.
  2. 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.

Brookie Cookies - hand holding whole cookie

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.

Brookie Cookies - top down shot of lots of cookies

Loved these Brookies? Check out these cookie recipes!

Chewy Chocolate Chip Cookies - square image

Make sure to follow me on social media!

Following me on my social pipes is the best way to keep up to with my daily kitchen adventures!.

Instagram

@thescranline – for my desserts

@thescranlineeveryday – for my savory recipes

Youtube

The Scran Line – for my full dessert videos with voice over instructions.

The Scran Line Everyday – for my savory recipes with full voice walk throughs!

Facebook

So much fun happening here and it’s a great community to be a part of!

Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!

N x

Signature 2022

Brookie Cookies - pinterest image

Brookie Cookies - top down close up

Brookies (Brownie Cookies)

Serves 12

5 from 1 vote
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 40 mins
Course: Dessert
Cuisine: American

Ingredients

Brookies

  • 1/2 cup unsalted butter melted
  • 1 cup dark chocolate
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup caster sugar (superfine)
  • 1 tsp vanilla extract
  • Sea salt flakes to sprinkle


Instructions

Brookies

  • 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.

Notes

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.

Nutrition

Calories : 279kcal
Carbonhydrates: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 0.3g
Cholesterol: 48mg
Sodium: 151mg
Potassium : 193mg
Fiber: 3g
Sugar : 14g
Vitamin A: 282IU
Calcium: 50mg
Iron: 3mg
Nutrition Disclosure

You may also like

Leave a Comment

Recipe Rating