Walnut Chocolate Brookies (Brownie Meets Cookie)

Cookies

Brookies (Brownies + Cookies) | www.acozykitchen.com

It’s that season when time moves at lightening speed, when all I want to do is sit around wrapping presents and listening to George Bailey monologues…all while eating cookies.

If any cookie will become your main bish this season, let it be the brookie, please.

It’s a cookie that tastes like a brownie! It’s chocolatey yet thin and light, there are walnuts and you can eat like 15 and still feel great. (Probably not.)

Brookies (Brownies + Cookies) | www.acozykitchen.com

I didn’t come up with the clever lil’ name of brookies all by myself, Whitney did and she actually got it from some British beauty YouTuber she was watching so basically it just goes back to that old adage that no idea is original and it’s all just recycled stuff.

I’m not really sure what’s up with me but for the past four months I’ve been on a brownie kick. I’ve tried sooo many mixes at the store and all of them are kind of a bummer. They have way too much leavening, the cocoa powder doesn’t add enough chocolate in there and the texture always seems to be a bit off. But I want to like a mix. I do. I can understand why people love them. I can literally have mediocre brownies in the oven in like 5 minutes. Pretty remarkable.

Brookies (Brownies + Cookies) | www.acozykitchen.com

Luckily these don’t take too much longer than 5 minutes, maybe 10 minutes?

I used fancy chocolate but honestly you don’t have to. Chips are totally fine. Just not Trader Joe’s chips because they seize and they’re the absolute worst quality chocolate. But Ghiradelli, Nestle, Whole Foods brand, all ok.

These cookies took me a good minute to get right. I’m not going to bore you with what went wrong every single time, but let’s just say I kept putting the batter in the freezer to chill, only to find that less wait time (no freezer time!) yielded the best cookie.

It’s a win-win situation.

Brookies (Brownies + Cookies) | www.acozykitchen.com

I’m not a big milk drinker. Never had the stuff at dinner like all my friends growing up, but these cookies NEED milk. At the very least a glass of water. They need something to quench the thirst because they’re rich and chocolaty and salty and sweet. AHH! And there are walnuts.

Brookies (Brownies + Cookies) | www.acozykitchen.com

Walnut Chocolate Brookies (Brownies + Cookies)

Print
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Serving Size: 16 cookies

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces semi-sweet chocolate, chopped (if chips, no need to chop)
  • 2 large eggs, room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup walnuts, chopped
  • Maldon sea salt flakes, for garnish

Directions

  • Preheat the oven to 300 degrees F and line 2 baking sheets with parchment paper. To a medium bowl, set over a saucepan of simmering water, add the chocolate and butter; allow to melt and then stir until smooth, about 5 to 7 minutes. Set aside to cool slightly.
  • In the bowl of a stand-up mixer, using the paddle attachment, add the eggs and sugars. Beat until the powdered sugar is completely incorporated and the color of the mixture turns a light yellow. Add the vanilla and salt. Next, with the mixer on low, add the reserved melted chocolate and mix until completely incorporated. Scrape down the sides of the bowl and then add the flour and baking powder. Scrape down the sides once more and give it one last mix. Lastly, fold in the walnuts. The mixture will resemble more of a batter than a dough. It should be shiny and wet.
  • Using a #20 ice cream scoop (essential two heaping teaspoons worth of batter or 2 ounces), drop mounds of dough, spacing them about 2 inches a part. If the mound doesn’t seem like it will spread into a perfect circle, don’t be afraid to shape it with your finger. I did this and was glad I did. Transfer the baking sheet to the oven for 5-7 minutes, until the cookies appear crackly and wet in the center and slightly puffed.
  • Leave the cookies on the baking sheet to cool, about 10 minutes, and then using a very thin spatula, such as a fish spatula, move the cookies to a cooling rack. Repeat with the remaining dough/batter until all the cookies are baked. Sprinkle the cookies with sea salt for garnish. If you’re transporting the, be sure to put a sheet of parchment between stacks since these cookies do like to stick together a bit when you piled them.

Notes

This recipe works best with a silicon baking sheet. If you're using parchment, be sure to get under the cookies with a thin metal spatula, such as a fish spatula.

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17 Comments

  • Reply Katrina @ Warm Vanilla Sugar December 8, 2014 at 12:18 am

    Brownies meet cookies and I’m all over it!! Yum!

  • Reply Belinda @themoonblushbaker December 8, 2014 at 1:40 am

    Wow! It is never bad time for salt chocolate deliciousness! Stunning!

  • Reply Abby @ The Frosted Vegan December 8, 2014 at 4:01 am

    Ohhh I could get down with that brookie!

  • Reply Toyota December 8, 2014 at 9:24 am

    WANT WANT WANT!!! God I sound like a petulant child at Christmas – oh wait I am!

  • Reply Billy December 8, 2014 at 11:13 am

    All I can think about is Kramer and the Pretzels. THESE BROOKIES ARE MAKING ME THIRSTY.

    Also doze crinkly tops.

  • Reply Walnut Chocolate Brookies (Brownie Meets Cookie) - The Recipe Daily December 8, 2014 at 2:11 pm

    […] (Read more…) […]

  • Reply Mary Frances December 8, 2014 at 2:47 pm

    These cookies look AMAZING!

  • Reply Robyn @realfoodwholelife December 8, 2014 at 10:03 pm

    Beyond gorgeous. Might be worthy of santa this year. 🙂

  • Reply francesca December 8, 2014 at 11:42 pm

    perfect. xmas. cookie. Because chocolate and lightening-speed (!)

  • Reply Hannah @ eating with alice December 9, 2014 at 12:13 pm

    I’m constantly on the search for the perfect brownie and the perfect cookie! They’re my two fave things! Can’t wait to try this 🙂

  • Reply Kate December 10, 2014 at 2:08 pm

    These are my dream cookie—chocolatey, chewy, crackly—I love it all and definitely plan on making!!

  • Reply Heather December 14, 2014 at 8:26 pm

    Hello! I made these cookies the other night and they got super thin while cooking and stuck to the parchment paper (tried with and without cooking spray). Any ideas as to what I did wrong? They tasted amazing, by the way!

    • Adrianna Adarme
      Reply Adrianna Adarme December 14, 2014 at 10:58 pm

      Hmm…it was a little sticky for me too, but I just used a spatula and it worked ok! Were they salvageable?

      • Adrianna Adarme
        Reply Adrianna Adarme December 14, 2014 at 11:00 pm

        Hmm…yeah I just reread my directions and I definitely used a fish spatula to get the cookies off the parchment paper. That definitely helped!

        • Reply Heather December 15, 2014 at 6:41 pm

          Thanks for the reply! I couldn’t bare throw them away, so I put all I could in a ziploc bag and have been eating it by the handful, haha 🙂

          • Adrianna Adarme
            Adrianna Adarme December 15, 2014 at 6:44 pm

            Ahh! Well I’m glad they still taste good! Still annoys me that they stuck though. I’m making them again on Wednesday for a party so I’ll update the recipe if I figure out exactly what went wrong. Sorry they didn’t work out 100% for you! :/

  • Reply Mexican Chocolate Brownie Cookies - The Frosted Vegan January 16, 2015 at 8:22 am

    […] needed on short notice. After turning to Pinterest to look up some of the cookie recipes I saved, Adrianna’s brookies caught my eye and I knew they would be the recipe to make, done and done. Shout out to […]

  • Leave a Reply to Billy Cancel Reply