Decadent and rich, Dark Chocolate Brookies Cookies combine two dessert icons into one chewy, fudgy treat that’s impossible to resist. These are for anyone who’s ever craved a brownie and a cookie—simultaneously.
Each bite delivers an intense cocoa experience, a soft, brownie-like center, and a crackly cookie top. It’s the kind of dessert that satisfies deep chocolate cravings in one indulgent go.
Ingredients That Make These Brookies Shine
Dark chocolate – The heart of the brookie, melted dark chocolate builds deep, bittersweet richness in every bite.
Butter – Adds moisture and richness, creating that soft, brownie-like chew.
Caster and demerara sugars – The dynamic duo of sweetness: caster for smooth structure, demerara for a subtle crunch and caramel undertone.
Eggs – Whipped to perfection, they provide the lift and tender crumb that make brookies uniquely fudgy.
Flour – Just enough to bind, never enough to dry. It balances the gooey interior with a soft bite.
Cocoa powder – Intensifies the chocolate flavor, pushing this treat firmly into brownie territory.
Baking powder – Gives the brookies a subtle rise, keeping them from becoming too dense.
Chocolate chips – Melty pockets scattered throughout for that extra hit of chocolate with every mouthful.
Vanilla extract – Rounds out the chocolate with warm, aromatic depth.
Salt – Just a touch to enhance every chocolate note, with optional sea salt on top for flair.
How to Make Them
Start by gently melting the dark chocolate with butter until luxuriously smooth. Meanwhile, whip eggs and both sugars into a pale, thick mixture that forms soft ribbons when lifted.
Fold the glossy chocolate mixture into the whipped eggs, keeping that airy structure intact. In a separate bowl, sift together the flour, cocoa, baking powder, salt, and chocolate chips, then combine everything with care.
Scoop the batter onto a parchment-lined tray and bake until the tops are set and crackly. The result? A brookie with a brownie’s heart and a cookie’s soul. Cool slightly, then transfer to a wire rack—if they make it that far without disappearing.
Chocolate Lovers, Take Note: Tips for Next-Level Brookies
For an extra touch of elegance, sprinkle a pinch of flaky sea salt on the brookies just after baking—it balances the sweetness and makes the dark chocolate pop.
Use a hand mixer or stand mixer to beat the eggs and sugars thoroughly. You’re looking for a thick, airy base—this step is what creates the crackly top and light texture.
The batter will be looser than typical cookie dough but thicker than brownie batter. That’s your sweet spot. If it’s too runny, chill it briefly before scooping.
Try swapping the dark chips with milk or white chocolate for a sweeter contrast. Stir in toasted nuts or a swirl of peanut butter for a twist on the classic.
Storing
Brookies keep beautifully at room temperature for up to three days in an airtight container—if they last that long. For longer storage, freeze baked cookies between sheets of parchment and reheat in a low oven to restore that just-baked texture.
Avoid refrigerating the dough before baking unless needed to firm it slightly; otherwise, it may affect the signature crackled top. These brookies are best enjoyed warm, with gooey centers and melty chocolate still intact.
Dark Chocolate Brookies Cookies Recipe
Ingredients
- 90 g ½ cups demerara sugar
- 56 g ¼ cups butter, either salted or unsalted
- 1 teaspoon baking powder
- 100 g ¾ cups caster sugar
- 2 eggs at room temperature
- 95 g ¾ cups all-purpose (plain) flour
- 1 teaspoon vanilla extract
- 225 g 1 ¼ cups dark chocolate, chopped
- ¼ teaspoon salt
- 2 tablespoons cocoa powder
- 85 g ½ cups dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
- In a heat-safe bowl, melt together the chopped dark chocolate and butter over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until smooth, then mix in the vanilla.
- In a separate medium bowl, use a hand-held electric whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue beating until the mixture becomes pale, thick, and voluminous.
- In another bowl, sift together the flour, cocoa powder, baking powder, salt, and chocolate chips to ensure an even mixture.
- Carefully fold the melted chocolate mixture into the whipped egg and sugar blend, taking care to retain the airiness.
- Gently incorporate the dry ingredients into the wet mixture using a spatula, mixing only until combined.
- Portion the batter using a tablespoon onto the prepared baking sheet, leaving space between each scoop for spreading. Bake for 12–14 minutes, or until the tops appear set and crackly.
- Upon removal from the oven, optionally sprinkle with sea salt. Allow the brookies to cool on the tray for 10 minutes before transferring them to a wire rack.