Chocolate “Brookies” Brownie Cookies

This was really the last of the circuit breaker hangouts. Really missed these girls and missing them even more as I’m writing this. I won’t go too sappy on this for this baking post haha but shoutout to these 5 S’es that have stuck through med school with me!

Back to Brookies, these have been hovering online for a while. The korean recipe channels posted some videos with beautiful crackly crust and fudgy center lightened up with egg whites. I’m almost thinking it could be similar to the Flourless chocolate cake, except in cookie form. Some of the videos that inspired this bakes were here: Brownie Cookies Recipe – Cooking tree 쿠킹트리, and 자도르J’adore Brownie Crinkle Cookies. Cupcake Jemma and The Boy Who Bakes also had some variations, but the ingredient profile was quite different so I wanted to look more into it before attempting. I definitely wanted one lightened by whipped egg whites and egg yolks (separately), and just a right amount of sugar to form the caramel cookie crust, yet with enough quantities of good quality dark chocolate for the subtle dark richness.

Before that happened… Sam showed up with this recipe by Buttermilk Pantry and we wanted to experiment stat. Haha so all that analyzing went on hiatus and we went straight to trying it out ourselves. In this recipe she whisked the eggs, sugar and salt for almost 15 minutes – which sounds good, and uses a combination of dark chocolate solids and cocoa powder, with minimal amounts of butter and flour. Way less butter (only 25g vs the 60g over in the youtube videos above for the similar proportion of chocolate and egg). I felt it makes sense as well – as it doesn’t need a large amount of butter for the stability / chewiness, we can let the dark chocolate base shine through. Brown sugar for the caramelization and hint of complexity – check! We didn’t refrigerate the cookies prior to placing in the oven and let it naturally spread out, but I think we might try that next time to see if it will puff up better. Also – watch the video for the temperature guide!

The result was a really nice, soft and fudgie brookie that tastes like brownies, but with an awesome crust and soft center. Perfect for eating off the giant baking tray 😉 And for staying at home and sharing with friends!! This will be a recipe I’d keep for a go for a light yet indulgent chocolate cookie. Enjoy!

 

 

Soft & Fudgy Chocolate “Brookies” Brownie Cookies
Makes 30 cookies (1.5x of original batch)
Soft Indulgent Brownie Cookie adapted from Buttermilk Pantry

130g dark chocolate (70% cocoa solids)
25g unsalted butter
1/4tsp salt
1 large egg (approx 54g without shell)
28g egg white (approx 1 large egg white)
25g light brown sugar
65g white sugar
15g all purpose flour
30g unsweetened cocoa powder
Seasalt to finish of each cookie

To make Chocolate Brookies

Whisk the eggs, sugar and salt together in the bowl of a stand mixer for 5 minutes on medium high. Increase the speed and whisk for another 7 mins on maximum speed. Whisk until the eggs are pale and fluffier in texture

Whilst the eggs are whisking, melt the chocolate and butter together until just melted (temperature should be around 60C when incorporated into the egg mixture). Fold the chocolate in until just combined.

Sift the flour and cocoa powder into the egg mixture and fold it in until just combined.

Using ice cream scoops, place 1.5 tbsp portions of cookie mixture onto a baking tray lined with baking paper.

Bake at 180C for 6-6:30 mins. The middle will feel soft but the edges should feel set with the beginnings of the crackly texture. Remove from the oven and sprinkle on some flake salt. Let cool fully on a baking tray. We couldn’t decide which temperature we liked these best at – it was delicious when warm but when cool, the crunchy cracky layer forms and you’ll get the soft fluffy interior within. Enjoy!

 

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