How to make chocolate brownie cookies
How to make chocolate brownie cookies or brookies.You can make soft chewy fudgy chocolate brownie cookies in less than 25 minutes.
Ingredients
- 200 g Chocolate chips or finely chopped chocolate or 1 and 1/4 cups (I used semi sweet chocolate chips)
- 125 g Unsalted Butter or 1/2 cup +1 tbsp
- 146 g Whole Wheat Flour or plain flour or 1 cup loosely packed+2 tbsp
- 22 g Cocoa Powder or 3 tbsp
- 1 tsp Baking Powder
- 125 g White Sugar or 1/2 +1/8 cup
- 90 g Soft Brown Sugar or 1/2 cup
- 2 Large eggs
- 1 tsp vanilla sugar or vanilla extract
Instructions
1.Melt the chocolate
- Let’s start by melting the chocolate chips and butter.Wait for until the warm chocolate butter mix come to room temperature.
2.Whisk all dry ingredients together
- Into a bowl add in the flour, cocoa powder and baking powder.We can use different types of flour.I tested this chocolate cookie recipe with plain flour and whole wheat flour.Both turned out great!Mix them all together to form a homogenous mixture.
Beat The Sugar and Eggs in a bowl
- Into a medium sized bowl, add in the sugar and eggs and whisk them all together.Beat on medium- high speed for around 5 minutes. The mixture will become pale and fluffy and shiny.We want to beat long enough to whip some air into these ingredients, which helps achieve a shiny crackly brownie appearance on the cookies.
- Add in the melted and cooled chocolate butter mix.Stir and combine.
4.Mix the wet and dry ingredients
- Add the flour mix into this and form the cookie dough.Use a spatula to scrape the sides and the bottom of the bowl to make sure all ingredients are mixed together.I noticed that the cookie dough will get thicken a bit in a minute or two due to the action of baking powder.So wait for a a minute or two before scooping.And now the dough will be more easy to scoop though it is a wet dough.When I made this chocolate cookie for the first time,I kept the brownie cookie dough in fridge to get it thickened and the texture was not the same.They didn’t crackle beautifully on top and lack the shiny appearance.
5.Scoop the chocolate brownie cookie dough
- Using the cookie/ ice cream scoop, form the cookies, releasing the cookie batter just above the baking tray to avoid any spills. Make sure to leave enough between each cookie, as they will spread during baking. 2 tbsp scoop will give big cookies of 10 cm diameter cookies1 tbsp scoop will give 8 cm cookies
6.Bake the brownie cookies
- Bake the cookies at 350 F /180 C for 12-13 minutes. Baking for longer will change the texture of this whole wheat brownie cookies.For Soft and chewy texture bake for 12 minutes,For thick cakey texture bake slightly longer (14 min)The Brownie cookies may slightly deflate when we take it out from the oven which gives it that flat and chewy texture.If we bake longer, they may hold the domed texture and will make thick brownie cookies.Remove from the oven and allow them to cool for at least 15 minutes.This chocolate brownie cookies will be soft when they are just out of the oven.They will firm up when cooled.Have them with some cold milk or with some hot coffee or tea…Enjoy!