Whether you call this creation a brownie cookie or a brookie, you can’t discount the fact that it’s pure chocolatey goodness.
Desserts are a highly personal thing…they’re also a point of great contention and strong debates, especially at parties. People can get into fistfights over what’s the better sweet bite, a fudgy brownie or a melt-in-your-mouth cookie—believe me, I’ve seen it happen. Now, the last time I saw that happen was in college…but still! People have strong opinions when it comes to dessert.
For instance, I will never convince my friend that ice cream is nothing special, and I’ll never be a person to order anything that’s made of banana…even banana bread. And yet, among all the discord, we all are somehow able to agree on the fact that when it comes to desserts, two desserts are better than one. It’s been proven time and time again, from the cruffin (croissant-muffin), the cronut (croissant-donut), and, of course, the classic brookie (brownie-cookie).
Made for those incredibly indecisive, indulgent souls, this recipe really does give you the best of both sinfully sweet worlds, all in one bite.
What are some hacks for the perfect brownie cookie?
For starters, make sure your eggs are at room temperature (as directed in the recipe) to help create a smooth batter, and use high-quality bittersweet chocolate for the best flavor. Even if you’re tempted to switch to milk chocolate, we promise there’s enough sugar in the recipe to balance out the intense cocoa flavor in the chocolate. The recipe also instructs you to refrigerate the dough for 30 minutes to let it firm up, which makes it easier to handle and shape for the perfect cookie.
Finally, as you would with any cookie, cool these cookies on the pans for a few minutes after baking, allowing them to set before transferring them to a wire rack and letting them cool completely.
How do I store leftovers?
These cookies will stay good in an airtight container at room temperature for 4 days or in the fridge for 2 weeks. You can also freeze the cookies to enjoy later on. Flash freeze them on a baking sheet for 30 minutes before transferring to freezer bags or a freezer-safe container, where they’ll keep for up to 3 months.
Serving suggestions
I can eat a dozen of these cookies as-is, no accoutrements necessary, but if you really want a dessert worth talking about, top a fresh cookie with a scoop of low-fat, gluten-free Chocolate-Pomegranate Ice Cream, some Cookie Dough Banana Ice Cream, or a dollop of Chocolate Whipped Cream (for a chocolate-on-chocolate delight). For a whimsical, one-of-a-kind treat, you can even replace the oatmeal cookies in this Oatmeal Cream Pie recipe with these brownie cookies instead—after all, life is always better with a little (more) chocolate.
Ingredients
- 4 ounces bittersweet chocolate chopped
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 4 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Flaky sea salt for sprinkling optional
Instructions
- In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 20-second intervals, stirring between each, until the mixture is melted and smooth. Set aside to cool slightly.
- In a mixing bowl, beat the granulated sugar, light brown sugar, eggs, and vanilla extract with an electric mixer on medium speed until the mixture becomes light and frothy, about 3 to 5 minutes.
- Slowly add the cooled chocolate mixture into the egg mixture and blend well until fully incorporated.
- Gently fold in the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until just combined. Avoid overmixing to keep the batter fudgy.
- Cover the bowl and chill the batter in the refrigerator for 30 minutes. This helps firm up the dough for better cookie shape.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. Use a cookie scoop (about 1.5 tablespoons of dough per cookie) to place balls of dough about 2 inches apart onto the sheet.
- Bake for 8 to 12 minutes until the edges are set and the top shows a shiny, crackly look. Do not overbake to keep a fudgy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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