Updated: Aug 16, 2020
Brownies and cookies are two of the most loved desserts, and having to choose between the two is unimaginable. Luckily, brownie cookies — or brookies, are a thing. And, they’re mouth-wateringly delicious.
A brownie cookie is the best of both worlds; it has the brownies and cookies’ best attributes. These brownie cookies are crunchy, chewy and fudgy, aka the best parts of a brownie and a cookie.
A brownie cookie is not too different from a brownie, at least that’s the case for my recipe. The only significant difference in my recipes for brownies and brownie cookies is the quantity of flour. Of course, there are a few minor changes here and there.
This post will be kept short and sweet because I already have a guide to the perfect brownies, which you should definitely check out if you already haven’t.
Without further ado, let’s get into what ingredients you’ll need to make my brownie cookies or brookies.
What’s in a brownie cookie?
A brownie cookie dough has the same things that go into brownie batter. You’ve got your chocolate, fats, sugar, flour, eggs, leavening, and flavor agents.
For the chocolate part, I use dark chocolate and regular cocoa powder. The melted dark chocolate gives the brownie cookie the signature fudginess one loves about a brownie. Essentially, we are combining the best aspects of a brownie with that of a cookie.
Moving on to fats, I use both butter and oil. Many recipes you’ll find for brownie cookies don’t call for any oil. But, I like using oil because it keeps the cookie tender for a longer time. And I love using both butter and oil because butter wonderfully elevates the chocolate flavor whereas oil tenderizes the cookie and gives it a softer crumb on the inside.
Now, let’s talk about sugar. I use a combination of granulated white sugar and brown sugar. I use a higher amount of granulated sugar to give the cookie a crisp outer surface. Meanwhile, the brown sugar content helps make the cookie more soft and moist. The use of brown sugar, oil, and melted chocolate are all attempts to make the cookie as fudgy as possible. The balance between ingredients is vital because it is what differentiates a brownie cookie and a brownie.
I use eggs for this recipe because after whisking the eggs for a certain amount of time, and incorporating as much air as you can into it, you get a shiny, meringue-like crackly top once the cookies are baked. Eggs help bind the dough together and also act as a leavener with all of the air we incorporate into it. If you don’t want to use eggs, you can use yogurt. But with yogurt, you won’t get the shiny top on your cookies.
This recipe requires zero special equipment. You don’t need an electric mixer or anything to make my brownie cookies. I know I said you need to incorporate the maximum amount of air into the eggs, but I do it by hand with a whisk. You can, of course, use an electric mixer with the whisk attachment if you wish to.
Besides that, you will need pretty basic kitchen tools such as a baking tray, a mixing bowl, and a rubber spatula. My recipe for brownie cookies is more or less a one-bowl recipe (if you don’t count the bowl in which you’ll be melting your chocolate).
Now, here’s every piece of equipment you need to make my brownie cookies:
Large mixing bowl
Small mixing bowl
Parchment paper (optional)
Ice cream scoop (roughly 4 cm diameter)
The Recipe for The Most Delicious Brownie Cookies — Brookies
Time: 30 minutes
Yields: 10 large cookies
210 grams (1 cup) dark chocolate, chopped
56 grams (¼ cup) softened butter
56 grams (¼ cup) neutral oil (sunflower, vegetable, rice bran…)
130 grams (¾ cup) granulated white sugar
70 grams (¼ cup + 1 tablespoon) brown sugar
2 teaspoons vanilla extract
2 large eggs (or ⅓ cup + 1 tablespoon thick yogurt mixed with ½ teaspoon baking soda)
220 grams (1 ¾ cup) all-purpose flour
32 grams (2 tablespoons) regular cocoa powder
1 teaspoon baking powder
1 teaspoon salt
90 grams (½ cup) chopped chocolate chunks (optional)
In a microwave-safe bowl, melt together the dark chocolate and butter for about 40 seconds. Stir it using a fork until there are no lumps.
Preheat the oven to 190°C and grease a baking tray and line it with parchment paper.
In a mixing bowl, add the sugars and oil and whisk until combined. Incorporate the vanilla extract too.
Crack both the eggs into the oil and sugar mixture and whisk until you have an airy mixture with lots of bubbles. It should take about 3-4 minutes.
Pour in the chocolate and butter mixture. Make sure it’s still a little warm so all of the sugar can dissolve. If it’s too hot, wait until the temperature goes down; otherwise, the eggs will get cooked.
Whisk in the chocolate mixture until it’s thoroughly incorporated.
Now, sift in the dry ingredients and fold them in using a rubber spatula.
Fold in any add-ons that you’d like. I’ve added chopped chunks of chocolate.
Grease an ice cream scoop and scoop out the cookie dough onto your baking tray. Leave at least 2-inches of space between each cookie as they will spread.
Turn the oven’s temperature down to 180°C and bake the cookies for 14 minutes.
Halfway through (around the 7-minute mark), remove the baking tray and bang it on the countertop a couple of times, place it back in the oven and continue baking.
Let the cookies cool down on for at least 5-7 minutes before transferring to a wire rack to cool down completely.
These cookies are gigantic, and this recipe makes about ten giant cookies. If you want fewer cookies, it is best to reduce the quantities of the ingredients.
I would strongly suggest not to make smaller cookies because then your cookies won’t be as fudgy.
If you're using yogurt instead of eggs, add it at the same step eggs would've been added to the mixture. Mix only until incorporated and not for 3-4 minutes.