Updated: Sep 2, 2020
What happens when you take an ultra fudgey, chocolate to the max, absolutely fantastic brownie recipe and turn it into a cookie recipe? These bad boys.
The most amazing brownie just married a fantastic chocolate chip cookie and this is their beautiful baby.
Welcome to my take on the Brookie.
Makes: ~ 2 dozen cookies
Time: 20 minutes prep + 30 minutes to chill dough + 10 minutes cook time per pan
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Kitchen scale (optional)
Cookie scoop (optional)
Measuring cups and spoons
Mixing bowls and spoons
1 cup (2 sticks) of unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups granulated sugar (300 g)
2 tsp instant coffee OR 1 tsp espresso powder
4 large eggs, room temperature
1/2 cup AP flour (60 g)
1/2 cup unsweetened cocoa powder (40 g)
1/2 tsp salt
1 Tbsp baking powder
1 Tbsp vanilla extract *
Flaky salt or sea salt for sprinkling the top (optional)
* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract
Start by making the dough. Combine butter and 1 1/2 cups of chocolate chips (out of a total of 2 cups * make sure you have saved the last 1/2 cup for later) in a bowl and melt over a double boiler or in the microwave.
If you use the microwave, melt in intervals and stir ever 20-30 seconds.
Stir the sugar, vanilla and instant coffee (or espresso powder) into the melted chocolate mixture.
In a separate bowl, whisk the room temperature eggs for about 1 minute until light and foamy then fold into the chocolate mixture.
Add the flour, cocoa powder, baking powder and salt and mix until just combined. Last, add in the reserved 1/2 cup of chocolate chips. Your dough will look kind of runny at this point, but that is okay. That is what the next step is for.
Chill the dough for 30 minutes (this is a REALLY important step, don't skip this) and meanwhile, go ahead and preheat your oven to 375 °F and make sure the oven rack is in the middle of your oven.
Once your dough is cold to the touch (and at this point it should be pretty firm too) use your cookie scoop or a small spoon and place small scoops on a parchment lined baking sheet.
This is what your dough should look like after chilling:
Sprinkle with flaky salt (optional, but really balances out the richness of the chocolate nicely) and bake in for about 8-9 minutes (bake time can vary depending on the size scoop -I used a #40 scoop which is just under 2 tablespoons).
You will know the brookies are done when the whole cookie looks JUST set (there should be no dark circle in the middle and not too much of a "wobble" if you were to shake the pan slightly. Make sure you don't over -bake.
This is what it will look RIGHT out of the oven like when fully baked:
Let brookies cool for at least 5-10 minutes so they can set. As they cool, you will notice it develop a slight "crackled top" brownie look like in the main picture at the top of this post.
Enjoy! Brookies will store well at room temperature in a ziplock bag or storage container for a few days. They somehow taste even better on day 2! They are also incredibly delightful frozen and will store very well in the freezer for several months (but let's be real, you're never going to have to test that time frame out!)