Brookies
Brownie + Cookie. This is a cookie with a brownie crackle top, a cookie with a crunch in every bite and a cookie with the chocolate fudge center of a brownie. Basically this is an indulgent chocolate brownie in a cookie form.
Equipment
- Electric hand beater/Planetary mixer
- Large mixing bowl
- Rubber spatula
- Slotted spatula/Flat metal Spatula/Scraper
- Heatproof bowl
- Sieve
- Ice cream scoop/Tablespoons
Ingredients
- 2 Eggs
- 150 gm Brown sugar
- 50 gm White sugar
- 1 tsp vanilla
- 227 gm Dark chocolate
- 90 gm Butter
- 94 gm Flour
- 30 gm Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- Pinch of Salt
Instructions
- Melt the chocolate and butter until smooth and no lumps. Set aside to cool.
- In a large bowl, using an electric beater or using a planetary mixer whisk the eggs until frothy.
- Add the sugar and whisk further for a couple of minutes until thick and it has reached a ribbon consistency. When you lift the whisk it should fall on itself and hold the trail similar to a ribbon.
- Sift the flour, cocoa powder, salt, baking powder and baking soda into the egg mixture an pour in the melted cooled chocolate mixture. Using a spatula, fold the ingredients together until combined. Do not over mix.
- Preheat the oven to 180°C and line a cookie sheet/baking tray with baking paper.
- Using an ice cream scoop, scoop out the batter onto the lined baking tray. Don’t waste too much time here, as if you wan those crinkly shiny tops we need to bake them as soon as possible .
- Leave space between the scooped batter, as they will spread while baking. I usually bake 6 on a baking sheet.
- Bake them for 8-10mins until they have spread out and the top is dry to the touch. They will still seem soft if you press them down but do not over bake them as they firm up as they cool down.
- Using a slotted flat metal spatula remove them gently from the baking tray and transfer to a wire rack to cool down.
- I don’t need to tell you to eat them, as you will want to inhale them as soon as you can.
Notes
Pro Tips:
- Beating eggs - You wan tot beat the eggs until thick and glossy with the sugars as this creates the shiny crackle top once baked. Use an electric beater or a stand mixer.
- Quantity - This recipe can be halved down the center but I would suggest making the recipe as it is since they are gone in minutes.
- More fudgy - if you like more fudgy centers swap 1 tbsp of the flour for corn flour.