American🍰 Sweets & drinks

Chocolate Brownie Cookies (Brookie)

Name: Chocolate Brownie Cookies (Brookie)
Total time: 56 min
Yield: 20 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¼ cups Dutch-processed cocoa powder; 1 tsp baking powder; ¼ tsp baking soda; ¾ tsp salt; 10 oz bittersweet chocolate; 3 tbsp vegetable oil; 1 tbsp unsalted butter; 2 tbsp whole milk; 1 cup granulated sugar; 2 large eggs

⏱ 56 min🍽 Serves 20

The ultimate combination of brownie and cookie in one dessert. Dutch-processed cocoa provides clean, intense chocolate flavor with a dark color, while doubled bittersweet chocolate is split between chunks and melted. Granulated sugar creates the signature shiny, crackly top. These cookies puff up with big cracks that continue to set as they cool.

Adapted from a video by America's Test Kitchen

This Brookie is the Best Potluck Dessert | America's Test Kitchen

Watch on YouTube

Ingredients

all-purpose flour1 cup
Dutch-processed cocoa powder¼ cups
baking powder1 tsp
baking soda¼ tsp
salt¾ tsp
bittersweet chocolate4 oz chopped into chunks to remain in cookies, 6 oz to be melted10 oz
vegetable oil3 tbsp
unsalted butter1 tbsp
whole milk2 tbsp

Steps

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1
Whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt in a bowl.
2
Chop 6 oz of bittersweet chocolate and combine with vegetable oil and unsalted butter. Microwave at 50% power for about 3 minutes, stirring halfway through, until fully melted. Let cool slightly, then add whole milk and stir until smooth.
3
Chop the remaining 4 oz of bittersweet chocolate into chunks using a serrated knife, leaving some larger pieces to stay intact in the cookies.
4
In a stand mixer, beat together 2 large eggs and 1 cup granulated sugar on medium-high speed for about 4 minutes until thick, pale, and fluffy, with sugar fully dissolved.
5
Remove from mixer and whisk the melted chocolate mixture into the egg-sugar mixture until smooth and homogeneous with no white streaks.
6
Switch to a spatula and gently fold the dry ingredients into the wet mixture, using as few strokes as possible to avoid developing gluten. Make sure no dry bits remain, especially around the bottom.
7
Fold in the chopped chocolate chunks, distributing them evenly throughout the batter.
8
Use a number 30 scoop or heaping tablespoon to portion the batter into 20 cookies. Spray your measuring spoon or scoop with vegetable oil spray before starting. Divide the portions between two baking sheets, 10 cookies per sheet.
9
Preheat oven to 300°F with racks positioned in the upper-middle and lower-middle positions. Bake for about 16 minutes, switching and rotating the sheets at the 8-minute mark, until the cookies puff up with big cracks forming. The cookies will look slightly raw in the cracks, which is normal.
10
Let the cookies cool on the baking sheets for 30 minutes, during which they will continue to set and firm up. After cooling, use a thin spatula to carefully transfer them from the pans.

Chocolate Brownie Cookies (Brookie)

Ingredients

Steps

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