Brookies: Rich Fudgy Brownie Cookies

Molly

Brookies: Rich Fudgy Brownie Cookies

These brookies combine the fudgy, moist texture of brownies with the crisp edges of cookies. Each 3-inch cookie features a caramelized exterior, dense chocolate center, and crunchy bites. Perfectly portioned for parties or gifting in festive packaging, these chocolatey treats bake in under 10 minutes per batch for maximum gooeyness.

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Prep Time 15

Cook Time 10

Total Time 2 30

Servings: 24 servings

Course: CITRUS DESSERTS

Cuisine: American

Ingredients Method Nutrition Notes

Ingredients

½ cup (113g) unsalted butter, European-style for richer taste
¾ cup (150g) brown sugar, packed firmly to ensure proper texture
¼ cup (50g) granulated sugar, creates caramelization
2 large eggs, at room temperature for smooth blending
4 oz (113g) 70% dark chocolate, melted
¼ cup (25g) unsweetened natural cacao, sifted
¾ cup (90g) all-purpose flour, protein content affects chewiness
⅛ tsp salt, enhances sweetness without bitterness

Method

Heat butter in skillet over low-medium until golden brown (3-4 minutes), watching for nutty aroma
Whisk in sugars until melted; add eggs one at a time, incorporating fully after each addition
Stir in melted 70% dark chocolate (4 oz), then sift cocoa powder directly into mixture
Gradually fold in flour, mixing on low speed for 45 seconds to overmix for chewy texture
Portion 2 tablespoons per cookie using #40 ice cream scoop; space 2 inches apart on parchment-lined baking sheets
Bake at 350°F (175°C) for 10 minutes per batch, rotating trays halfway for even browning

Nutrition

Serving: 1gCalories: 118kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 12mgFiber: 1gSugar: 10g

Notes

Use kitchen scale for precise measurements
Browning butter carefully ensures nutty flavor without burning
Let cookies cool completely for optimal texture separation
Store in airtight containers at room temperature up to 3 days

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