Ever find yourself confused between a fudgy brownie or chewy cookie? Me too! And that’s why we all need Brookies. A Brookie is part brownie and part cookie, a dessert mash-up of epic proportions! So come let’s bake a fresh batch. Shall we?
Prep time: 35 minutes
Cook Time: 15 minutes
Makes: 16 large cookies
· 300 gms dark compound chocolate, roughly chopped
· 1 cup all-purpose flour
· ½ cup natural unsweetened cocoa powder
· 1 tsp espresso powder
· 1 tsp baking powder
· ½ tsp salt
· 100 gms unsalted butter, softened to room temperature
· ¾ cup fine light brown sugar
· ¼ cup granulated sugar
· 2 large eggs, at room temperature
· 1 tsp vanilla extract
· 3/4 cup semi-sweet chocolate chips
1. Melt chocolate in the microwave for 40 seconds, stir and microwave for another 20 seconds. Mix and fold until completely combined. Set aside to cool.
2. To a large bowl, add flour, cocoa powder, espresso powder, baking powder, and salt. Whisk to combine, and set aside.
3. In a separate mixing bowl, beat butter, granulated sugar, and brown sugar using a hand or stand mixer. Beat on high speed for two minutes, until smooth and creamy.
4. Add the eggs and vanilla extract, and beat for another three full minutes, scrapping down the sides at regular intervals.
5. Now pour in the cooled melted chocolate, and beat on medium speed for two minutes.
6. Gradually add in the dry ingredients and beat on low speed until combined.
7. Now beat in the chocolate chips.
8. This is most important step. Chill the dough for exactly 20 minutes. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before baking.
9. While the dough is chilling, preheat oven to 175°C.
10. Line the baking sheets with parchment paper.
11. Using an ice-cream scoop, scoop the dough into balls, you may also use your hands to roll the dough into medium-sized balls.
12. Place them onto the baking sheet three inches apart.
13. Bake for 13 to15 minutes, or until the edges set.
14. Remove from the oven, and allow cookies to cool on the baking sheet for eight to 10 minutes before transferring to a wire rack to cool completely. The centre will be quite soft, but will set up as the cookies cool.
15. Enjoy with a cold glass of milk.