Author: Joy of Baking
Recipe type: Cookie
What happens when you cross a BROWNIE with a COOKIE!
- 1 cup chopped walnuts (optional)
- ½ cup cake flour (all purpose flour is fine also)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder or instant coffee powder (optional, but an excellent addition to these brookies)
- 1 pound chopped bittersweet/semi-sweet chocolate - about 2⅔ cups bittersweet/semi-sweet chocolate chips
- ¼ cup unsalted butter, cut into small chunks
- 1 cup granulated white sugar
- ¾ cup brown sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup semisweet, dark, or milk chocolate chips (you choose)
- 1 cup white chocolate chips
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a bowl - flour, baking powder, salt, and coffee.
- Melt 1 pound of chocolate and butter in a double boiler. Set aside.
- Whip up eggs and sugars until thickened (about 5 minutes with an electric mixer). Add in the vanilla.
- When the melted chocolate is somewhat cooled, add it to the eggs and sugar mixture. Mix until combined.
- Add the dry ingredients to the mixture. Mix until combined, but do not overmix!
- Cover your lovely batter with plastic wrap and put in the fridge for at least a half hour. (You can even leave it there overnight).
- Once the batter has hardened a little, drop heaping tablespoonfuls onto an ungreased cookie sheet. Be sure to leave room between them, as these cookies spread out quite a bit.
- Moisten your fingers and press the dough into round disks.
- Bake these in the oven for 10-12 minutes. (I would even set the timer for 8 minutes and check on them, as these cookies can burn easily!)
- Your brookies are ready when they are cracked, dry, and shiny on top.
- Mmm mmm good! And don't forget the milk.