Brownies and cookies may be two of the simplest desserts, but are by far some of the most elite desserts. So I thought to myself, why not combine them into the most elite dessert by making Brownie Cookies or Brookies?
TOTAL TIME: 1 hour
SERVINGS: 48 cookies INGREDIENTS: 2 1/2 cups flour 1/4 cup oil 1/4 cup butter (half a stick) 4 tablespoons cornstarch (sub with flour if you do not have it)
3/4 cup milk (preferably whole milk) 1/2 cup cocoa 8 oz. chocolate chips 1 1/4 cup granulated sugar 1/4 cup brown sugar 2 tablespoons flaxseed meal + 3 tablespoons water 2 teaspoons vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons espresso powder 1/2 teaspoon salt Sea salt for sprinkling on top RECIPE:
Mix together the milk, sugars, espresso, and flaxseed meal until everything is well combined and the sugar starts to dissolve. If using a stand mixer, mix using the paddle attachment for 3-5 minutes.
Melt the chocolate by putting it in a microwave save bowl and place the butter on top of the chocolate. Microwave 30 seconds at a time stirring occasionally until fully melted.
Add in the oil, vanilla, and melted chocolate to the milk and sugar. Mix very well for 3-5 minutes until everything is thoroughly combined.
Add in your flour, cornstarch, cocoa, salt, baking soda, and baking powder. Mix until everything is fully combined. Once fully combined, the dough will feel thicker than brownie batter, but looser than regular cookie dough.
Then place your bowl in the fridge and preheat your oven to 350° F. While the oven preheats, line your cookie sheets with parchment or a reusable silicone mat and start cleaning up.
Just before the oven reaches 350° F use a 1 teaspoon cookie scoop or take a large heaping teaspoon of the dough and place it onto your cookie sheet, make sure not to place more than 8 on a tray because the cookies will spread a lot. Fill your cookie sheets and place in the oven for 12-15 minutes. Place the remaining dough in the fridge while the cookies bake. Repeat until you are out of dough.
Sprinkle with sea salt when the cookies come out of the oven and let them cool for at least 15 minutes before serving because they will fall apart when they are too hot.