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.
180 grams / 6.3 ounces butter, room temperature
100 grams / 1/2 cup caster/superfine sugar
70 grams / 1/3 cup brown sugar
1 egg, room temperature
100 grams / 1 cup cocoa powder
200 grams / 1 1/4 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon sea or kosher salt
90 grams / 1.3 ounces caramelized white chocolate, roughly chopped
90 grams / 1.3 ounces white chocolate, roughly chopped
- 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.
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
- Calories: 326 calories per serve