Ingredients
Scale
- ¾ cup (95 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp fine salt
- 1 ¼ cups (225 g) dark chocolate, roughly chopped
- ¼ cup (56 g) butter, room temperature (salted or unsalted)
- 2 large eggs, at room temperature
- ¾ cup (100 g) granulated or caster sugar
- ½ cup (90 g) demerara or raw sugar (see Notes)
- 1 tsp pure vanilla extract
- ½ cup (85 g) dark or milk chocolate chips
Instructions
- Heat Prep
- Preheat your oven to 320 °F (160 °C) on fan mode—or 338 °F (170 °C) for conventional.
- Line a baking sheet with parchment paper.
- Melt the Base
- In a heatproof bowl set over barely simmering water (bain-marie), combine the chopped dark chocolate and butter.
- Stir gently until everything melts into a glossy mixture, then whisk in the vanilla. Remove from heat.
- Whip Eggs & Sugars
- In a clean bowl, use an electric mixer on high to beat eggs with both sugars.
- Keep mixing until the blend turns pale, thick, and ribbon-like—about 4–5 minutes.
- Combine Dry Elements
- In a separate bowl, whisk together flour, cocoa, baking powder, and salt to eliminate lumps.
- Toss in the chocolate chips so they distribute evenly.
- Bring It All Together
- Pour the warm chocolate-butter mix into the fluffy egg-sugar batter. Fold gently to keep as much air as possible.
- Add the dry ingredients in two additions, folding just until you no longer see streaks of flour.
- Portion & Bake
- Drop heaping tablespoonfuls of dough onto your prepared tray, spacing them about 2 inches apart.
- Bake for 12–14 minutes. The tops should crack slightly, and the centers still look a bit soft.
- Cool & Serve
- If you like, sprinkle a pinch of sea salt over each brookie as they come out of the oven.
- Let them sit on the pan for 10 minutes to firm up, then transfer to a wire rack to finish cooling.
Notes
Notes & Tips
- Gentle Melting: Keep the chocolate mixture off direct high heat to avoid scorching.
- Whipping Ribbon Stage: You’ll know it’s ready when you lift the whisk and the batter falls back like a ribbon.
- Uniform Cookies: A small ice-cream scoop or spoon works wonders for evenly sized brookies.
- Cooling on the Tray: This helps the edges set without the cookies cracking or breaking apart.
- About Demerara Sugar: With its large, crunchy crystals and toffee-like flavor, demerara lends extra texture—sub raw sugar or turbinado if it’s hard to find.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Calories: 210kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg