Brookies Cookies

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Bia

Brookies Cookies are a rich chocolate dessert that combines the best parts of brownies and cookies in one bite. They have crisp, crackly tops with soft, fudgy centers and a deep chocolate flavor from melted dark chocolate and cocoa powder. Simple ingredients and an easy mixing method make them a quick yet indulgent treat, perfect for chocolate lovers who enjoy a soft and gooey texture in every bite.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 15 Cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

225 g 1 ¼ cups dark chocolate, chopped
56 g ¼ cup butter
2 large eggs room temperature
100 g ¾ cup caster sugar
90 g ½ cup demerara sugar
1 tsp vanilla extract
95 g ¾ cup all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
85 g ½ cup chocolate chips

Method

Melt chocolate and butter together until smooth, then mix in vanilla extract.
Beat eggs with caster and demerara sugar until thick, pale, and fluffy.
Mix flour, cocoa powder, baking powder, salt, and chocolate chips in a bowl.
Gently fold melted chocolate into the whipped eggs, then carefully fold in dry ingredients.
Scoop onto lined tray and bake at 160–170°C (320–338°F) for 12–15 minutes until crackly on top but soft inside.
Let cookies cool on tray for 10 minutes before transferring to a rack.

Notes

Brookies cookies turn out best when you don’t rush the mixing process, especially when whipping the eggs and sugar that step is what gives them their signature crackly top and soft, fudgy center.

Make sure the melted chocolate mixture is not too hot before folding it into the eggs, otherwise it can affect the texture. Also, avoid overmixing once the dry ingredients are added, as it can make the cookies dense instead of light and chewy.

For best results, slightly underbake them so the centers stay soft and brownie-like even after cooling.