Imagine the rich, fudgy heart of a decadent brownie, but in the perfectly portable, chewy form of a cookie. That’s the magic of a “brookie.” This recipe is meticulously crafted to deliver an intense chocolate experience with a crackly top, a soft, gooey center, and just enough structure to hold in your hand. Simple enough for a beginner yet sophisticated enough for a seasoned baker, these are the ultimate treat for any chocolate lover.
Why This Recipe is a Game-Changer:
- Perfect Hybrid Texture: Achieves the elusive combination of a brownie’s fudgy interior and a cookie’s chewy bite.
- Deep, Complex Chocolate Flavor: Using two types of chocolate and cocoa powder creates a multi-layered chocolate profile.
- Master-Class Techniques: Simple, guided steps based on professional baking principles ensure bakery-quality results at home.
- Surprisingly Simple: Despite the gourmet outcome, the process is straightforward and uses common ingredients.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Chill Time: 30 minutes (highly recommended)
- Total Time: About 1 hour 10 minutes
- Yield: 15 generously-sized cookies
Ingredients
Dry Ingredients:
- 95 g (¾ cup + 1 tbsp) plain flour (all-purpose)
- 2 tbsp high-quality cocoa powder, sifted
- 1 tsp baking powder
- ¼ tsp fine sea salt
Chocolate & Fat Base:
- 225 g (approx. 1 ¼ cups) dark chocolate (55-70% cocoa), finely chopped
- 56 g (¼ cup) unsalted butter, cubed
- 1 tsp pure vanilla extract
Egg & Sugar Foam:
- 2 large eggs, at room temperature
- 100 g (½ cup) caster sugar (or granulated sugar)
- 90 g (½ cup, packed) Demerara sugar or light brown sugar
Mix-in:
- 85 g (½ cup) dark or milk chocolate chips
Optional Finish:
- Flaky sea salt (e.g., Maldon)
Equipment
- Heatproof bowl (for double boiler)
- Electric hand mixer or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (2-tablespoon size is ideal)
Step-by-Step Instructions
Step 1: Melt the Chocolate & Butter
- Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.
- Add the chopped dark chocolate and cubed butter to the bowl. Stir occasionally with a spatula until the mixture is completely smooth and glossy.
- Remove the bowl from the heat and stir in the vanilla extract. Set aside to cool slightly while you proceed. This prevents the hot chocolate from scrambling the eggs.
Step 2: Whip the Eggs & Sugars to Ribbon Stage
- In a separate, clean bowl, combine the room-temperature eggs, caster sugar, and Demerara sugar.
- Using an electric mixer on high speed, whisk the mixture for 5-7 minutes. It is ready when it has tripled in volume, is very pale in color (almost off-white), and is thick enough that when you lift the beaters, the mixture falls back onto itself in a slow, thick “ribbon” that holds its shape for a few seconds on the surface. This step is non-negotiable for that crackly top.
Step 3: Combine the Wet Mixtures
- Gradually pour the slightly cooled chocolate mixture into the whipped egg mixture.
- Using a spatula, gently fold the two together. Be patient and gentle to retain as much air as possible. The mixture will be smooth, thick, and luxurious.
Step 4: Incorporate the Dry Ingredients
- Sift the flour, cocoa powder, baking powder, and salt directly over the wet mixture. Add the chocolate chips as well.
- Fold gently with the spatula, using a figure-eight motion, until just combined and no dry streaks remain. Do not overmix. The batter will be thick and somewhat gooey.
Step 5: Chill the Dough (The Secret to Chewiness)
- Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. This crucial step solidifies the fat, preventing the cookies from spreading too much in the oven and resulting in a thicker, chewier texture.
Step 6: Bake to Perfection
- While the dough chills, preheat your oven to 160°C (320°F) for a fan oven or 170°C (340°F) for a conventional oven. Line baking sheets with parchment paper.
- Using a cookie scoop or two tablespoons, portion the dough into 15 balls, placing them at least 2 inches apart on the prepared sheets to allow for spreading.
- Bake for 12-14 minutes. The brookies are done when the tops are crackly and the edges look set, but the centers still appear soft and slightly underbaked.
- Immediately upon removing them from the oven, tap the baking sheet firmly on the counter to deflate the cookies slightly, which encourages a fudgy, dense crumb. Sprinkle with flaky sea salt, if using.
Step 7: Cool and Serve
- Allow the brookies to cool on the baking sheet for 10-15 minutes. They are very fragile when hot. Then, transfer them to a wire rack to cool completely. This rest period allows them to set fully, developing their signature chewy texture.
The Baker’s Notebook: Expert Tips & The Science of Success
- The Sugar Duo: Using a combination of caster (fine) sugar and Demerara (or brown) sugar is intentional. The caster sugar helps create a delicate, crackly crust, while the molasses in the Demerara/brown sugar delivers deep flavor and a chewier, more moist texture.
- Room-Temperature Eggs are Key: Cold eggs do not whip to the same volume as room-temperature ones. The air trapped in the whipped eggs is what gives the brookies their lift and light texture, preventing them from being overly dense.
- Chill for Control: Skipping the chill time will result in thinner, flatter cookies. The chilled dough takes longer to melt in the oven, allowing the outside to set before the inside spreads excessively.
- Don’t Over-Bake: The brookies will continue to cook from residual heat as they cool on the tray. Pulling them out while the center is still soft is the secret to a fudgy, not cakey, interior.
- Quality Chocolate Matters: Since chocolate is the star, use a brand you enjoy eating on its own. The flavor of the final brookie is directly proportional to the quality of the chocolate you use.
Storage & Reheating
- Store: Keep in an airtight container at room temperature for up to 5 days. A piece of bread in the container can help maintain softness.
- Freeze: Freeze baked and cooled brookies in a single layer on a tray before transferring to a freezer bag for up to 3 months. You can also freeze the portioned dough balls and bake from frozen, adding 1-2 minutes to the baking time.
- Reheat: To recreate that fresh-from-the-oven experience, microwave a brookie for 10-15 seconds until just warm.
Frequently Asked Questions
Can I use all granulated sugar instead of the sugar mix?
Yes, but the texture will be crisper and less chewy, and you’ll lose the caramel notes from the Demerara/brown sugar.
My batter is very runny. What happened?
This is likely because the chocolate mixture was too hot when added to the eggs, or the eggs were not whipped to a thick enough ribbon stage. Chilling the batter will help firm it up significantly.
Why did my brookies spread too much?
The dough was probably not chilled sufficiently, or your oven temperature is too low. Ensure your baking powder is fresh, and always use an oven thermometer for accuracy.
Can I add nuts?
Absolutely! Toasted walnuts or pecans (about ½ cup) would be a fantastic addition. Fold them in with the chocolate chips.
