Caramelized White Chocolate Brookies reflect how rare it is to actually be eating whilst typing up a recipe, but you can’t underestimate the importance of how cookies helped me through this year and these are but one type of cookie which when warm have a consistency of a single serving of brownie, despite the odd brookie title.
That in and of itself is an accomplishment considering I spent several years failing miserably in brownies making. Yet, here we are in 2020 and something went right! Have you ever made your own caramelized chocolate friends?
It’s cookie season (how it’s just a season is beyond me as cookies are all year round)! These are slightly different than many I’ve seen popping up online and they feel decadent and are definitely moreish (they were gone with three of us eating them in 24 hours) so if you’re putting together a cookie box, add these to the list to share out there, though maybe double the recipe so you can set aside some for yourself to enjoy.
Brookies are a term I've seen thrown around a wee bit in recent times, and though it's a weird old word, these actually taste and have a fudgy interior in a way like a brownie that a cookie or biscuit usually doesn't. I imagine if you put this dough into a brownie tin, you'd end up with a tasty result after 15 minutes so if you're inpatient and want to try this, definitely give it a go.
Why you'll love these
Cocoa cookie base
The smooth buttery cocoa cookies compliment the sweet white chcoolate perfectly.
No refrigeration need
These can be made and baked immediately.
How to prepare the Caramelized White Chocolate Brookies
- Caramelization: Caramelize your white chocolate and allow this to set.
- Cream it up: Cream your butter and sugar until super pale, light and fluffy.
- Add the egg: Thoroughly combine your egg until smooth.
- Dry ingredients: The dry ingredients are add and combined until no dry patches remain.
- Chocolate addition: The caramelized and plain old white chocolate are add in and stirred through your cookie dough.
- Scoop: Scoop your cookie dough out and bake for 12 minutes.
- Serve: These are perfect with a your favorite hot beverage or a large glass of cold milk.
Tips for the best Caramelized White Chocolate Brookies
How to caramelize white chocolate: Caramelizing white chocolate is something I’d only heard of and not tried before and it’s something that seems kind of difficult from afar, but honestly, all you need is a good timer, some white chocolate and these here directions from David Lebovitz who had the best instructions for this here newbie.
High quality cocoa powder: Surprisingly the mix of caramelized white chocolate and white chocolate don't make these super sweet, but the cocoa powder used in this is super high quality and has a dense flavor profile bringing the overall sweetness of other things down.
Caramelize your white chocolate ahead of time: The caramelized white chocolate needs to be set for these so it's best to make the white chocolate the day prior. And if you want a finish with lightly melted chocolate like my photos, keep a few pieces of white chocolate aside to pop into the baked cookies once removed from the oven. If you can't be bothered caramelizing white chocolate feel free to use regular white chocolate instead, they'll still taste great!
If you want flat chewy cookies: Despite making these several times, the consistency was the same each time and I anticipate this is due to the ratio of cocoa powder, if you halved the cocoa powder you might end up with plain old chewy flat cookies, though I make no promises and would love to know if you give them a go this way.
More cookies you'll enjoy
Coffee Sandwich Cookies with Chocolate Filling
Marens-Kornflexkökur – Icelandic Chocolate Cornflake Cookies
Afghan Biscuits
How to make:
Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Cream the butter and sugars in a bowl until pale and fluffy, approximately 5 minutes with a hand beater.
Add the egg and beat until all well combined, approximately 2 minutes.
Add the cocoa powder, flour, baking powder, soda and salt and beat on low until just combined.
Add the chopped white chocolates and stir through until combined.
Scoop out cookie amounts (or a large tablespoon amount) and place on your baking tray.
Place in the oven and bake for 12 minutes or until brown on the edges.
Remove and allow to cool on the tray for 2 minutes.
Remove and place on a cooling tray.
Serve with a glass of milk.
Caramelized White Chocolate Brookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: Makes 12 brookies 1x
- Category: Cookies
Description
Brookies are a new term but this perfectly encapsulates how much these are a single serving of brownie in cookie form! You’ll want a high quality cocoa powder for these to make them really a standout.
Ingredients
180 grams / 6.3 ounces butter, room temperature
100 grams / ½ cup caster/superfine sugar
70 grams / ⅓ cup brown sugar
1 egg, room temperature
100 grams / 1 cup cocoa powder
200 grams / 1 ¼ cups plain flour
½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon sea or kosher salt
90 grams / 1.3 ounces caramelized white chocolate, roughly chopped
90 grams / 1.3 ounces white chocolate, roughly chopped
Instructions
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Cream the butter and sugars in a bowl until pale and fluffy, approximately 5 minutes with a hand beater.
- Add the egg and beat until all well combined, approximately 2 minutes.
- Add the cocoa powder, flour, baking powder, soda and salt and beat on low until just combined.
- Add the chopped white chocolates and stir through until combined.
- Scoop out cookie amounts (a large tablespoon amount) or and place on your baking tray.
- Place in the oven and bake for 12 minutes or until brown on the edges.
- Remove and allow to cool on the tray for 2 minutes.
- Remove and place on a cooling tray.
- Serve with a glass of milk.
Notes
How to caramelize white chocolate: Caramelizing white chocolate is something I’d only heard of and not tried before and it’s something that seems kind of difficult from afar, but honestly, all you need is a good timer, some white chocolate and these here directions from David Lebovitz who had the best instructions for this here newbie.
High quality cocoa powder: Surprisingly the mix of caramelized white chocolate and white chocolate don't make these super sweet, but the cocoa powder used in this is super high quality and has a dense flavor profile bringing the overall sweetness of other things down.
Caramelize your white chocolate ahead of time: The caramelized white chocolate needs to be set for these so it's best to make the white chocolate the day prior. And if you want a finish with lightly melted chocolate like my photos, keep a few pieces of white chocolate aside to pop into the baked cookies once removed from the oven. If you can't be bothered caramelizing white chocolate feel free to use regular white chocolate instead, they'll still taste great!
If you want flat chewy cookies: Despite making these several times, the consistency was the same each time and I anticipate this is due to the ratio of cocoa powder, if you halved the cocoa powder you might end up with plain old chewy flat cookies, though I make no promises and would love to know if you give them a go this way.
Recipe by Roamingtaste
Nutrition
- Calories: 326 calories per serve
Al
This is an amazing recipe, they were so delicious! The hardest part was not eating them