Dark Chocolate Brookies Cookies Recipe
Decadently thick and rich in cocoa flavor, these brookies combine the best of brownies and cookies in one chewy, chocolate-studded treat. Crafted from a beloved brownie base, they offer a moist, fudgy center with a crackled top—perfect for chocolate lovers.
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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.
Notes
Chocolate Melting: Avoid overheating by closely monitoring the melting process. Reduce microwave time if applicable.
Whipping Tip: Achieve a thick ribbon trail consistency when beating eggs and sugar.
Uniformity: A cookie scoop ensures evenly sized brookies for consistent baking.
Cooling Advice: Let brookies rest on the tray post-baking to firm up properly.