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Walnut Brownie-Cookies (Brookies)

Ayushi Gupta-Mehra | The Foodie Diaries
A cross between chewy cookies and gooey brownies, these "brookies" are as delicious as you'd expect them to be! Think shiny, crinkled tops and fudgy middles balanced by the gentle crunch of toasted walnuts.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Servings 8 cookies

Ingredients
  

  • ¾ cup high quality dark/ semi-sweet chocolate, chopped (you can also use chocolate chips)
  • tbsp butter
  • ¼ cup + 2 tbsp all-purpose flour
  • 2 tbsp cocoa powder
  • ½ tsp baking powder
  • 1 egg, room temperature
  • ¼ cup caster sugar
  • ¼ cup soft brown sugar
  • ½ tsp vanilla extract (we use Sprig’s Natural Bourbon Vanilla Extract)
  • pinch of salt
  • cup chocolate chips (we use Bean To Chocolatier)
  • ½ cup chopped walnuts, lightly toasted (we use California Walnuts ; toast the walnuts beforehand in an oven or on a non-stick skillet for added flavour)

Instructions
 

  • Pre-heat the oven to 175°C and prep two baking trays with parchment paper, greasing well. Make sure all your ingredients are measured and ready, as you need to work quickly for this recipe. Timing is key.
  • Heat about 2 inches of water in a saucepan. Once simmering, reduce the heat to medium low and add a heat-proof mixing bowl on top (placing it carefully so that the base is not touching the water). Add the butter and chopped chocolate, stirring regularly until melted and smooth. Remove from heat.
  • While the chocolate is melting, whisk together the dry ingredients in a mixing bowl until evenly combined. Set aside.
  • Next, beat the egg and sugars with a hand mixer/ stand mixer on medium speed for 4 – 5 minutes. Mix in the vanilla extract half-way through, continuing to beat the mixture until it has a pale, creamy colour and light, creamy texture.
  • Fold the slightly-cooled chocolate into the eggs & sugar mixture using a spatula. The temperature of the melted chocolate should be somewhere between lukewarm and piping hot.
  • Next, fold in the dry ingredients until just combined. Then fold in the walnuts and chocolate chips.
  • While the cookie dough/batter is still warm from the oven, use a cookie (or ice cream) scoop to quickly drop the dough out onto your baking sheet. Make sure there there is about 3 inches space between the cookies on the baking tray, as they will spread.
  • Bake these cookies for 8 – 10 minutes. Remove from the oven as soon as the tops look shiny and cracked and the centres are still soft (the edges will look set but will not be completely firm).
  • Let the cookies start to cool on the baking tray for 5 – 10 minutes (now is a great time to sprinkle on some sea salt for a sweet-salty edge), before moving them to a wire rack to cool down completely. If you like, you can gently press on a few more chocolate chips while the cookies are still warm, just to make them even more Instagrammable!
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