How to make Chocolate Brownie Cookies?
These fantastic, simple Chocolate Brownie Cookies (or brookies) are easy and quick to make. Here's a little more info about the ingredients and how to make them awesome:
Chocolate - Use dark chocolate, preferably use chocolate that has around 50% - 70% cacao. Why? Because using chocolate that has a smaller amount of cacao can result in flat cookies.
Butter - Use butter in this recipe, we don't reccomend using oils or coconut butter in this recipe because only butter will create that nice, chewy texture and buttery flavor.
All-purpose flour - It’s best to use all-purpose flour or plain white flour because we want our chocolate cookies to be nice and chewy and not stiff.
Eggs - Don't skip the eggs because they hold everything together.
Sugar - Use a mixture of white and brown sugar. Brown sugar tends to make cookies chewier, which is what we want.
Can I freeze my cookie dough? Do Chocolate Brownie Cookies store well?
Yes and Yes. You can freeze Chocolate Brownie Cookies dough for up to a month. For Christmas time, we usually make the cookie dough at the beginning of December, then freeze it and bake the cookies a few days before Christmas just to have them fresh from the oven. They also store well. Keep them covered, in a cookie box for up to 14 days.
How to make Brookies (awesome Chocolate Brownie Cookies)
Check this quick and simple recipe video and learn how to make brookies at home. It's super simple and you will master these in no time.
Try these cookies too
Other Chocolate Cookies you might like:
- Chocolate Covered Marshmallow Cookies
- Chocolate Truffles Two Ways (VIDEO)
- Chocolate Crinkle Cookies (VIDEO)
- Chocolate Cookies
- Chocolate Brownies with Hazelnut Ice Cream
METHOD
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melt chocolate and butter
On a stove or in a microwave, melt the chocolate and butter together. Stir, then set aside to cool to room temperature. Line two cookie sheets or baking sheets with parchment paper.
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Combine everything together
In a small bowl, combine all-purpose flour, baking powder, and a pinch of salt. In a large bowl (or in a bowl of a stand mixer), beat the eggs, white and brown sugar using an electric mixer until you get a nice, pale mixture, for about 3 minutes. Add the melted (cooled) chocolate and butter mixture and continue to mix until combined. While continually mixing with an electric mixer (or using a stand mixer) gradually add in the dry ingredients and mix until the mixture is thick and combined.
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cookie dough rest
Leave the cookie dough in a bowl. Cover with a plastic wrap or cling film and place in the fridge for 1 - 2 hours (or overnight) or place in a freezer for 30 minutes to chill. It’s easier to work with chilled cookie dough.
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shape into cookies
Preheat your oven to 180 °C / 350 °F. Using a small ice cream scoop, scoop some dough and roll in into a walnut-sized ball between the palms of your hands. (approx. 1-inch or 2.5 cm in diameter or 20g). Working in batches of two, place each cookie on a large baking sheet, lined with parchment paper. Make sure to leave enough space between the cookies because they will spread. Gently press the cookie down to prevent them from rolling.
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Bake
Place the baking sheet with cookies into the preheated oven on the middle rack and bake for about 8 - 10 minutes at 180 °C / 350 °F or for 8 - 10 minutes at 165 °C / 330 °F, if you are using a fan, assisted oven. The cookies should be soft when you take them out of the oven because they will harden as they cool. Make sure not to overbake them. Transfer baked chocolate brownie cookies to a wire rack to cool. Serve or store in a cookie box for up to 14 days.
