[Photo Content Provided by Where Y'at Magazine Staff/Beau Ciolino]

Probably This!: Nutty Chocolate Brookies (Brownie Cookies)

08:59 March 06, 2017
By: Beau Ciolino

We chose to make Chocolate "Brookies" because 1.) chocolate and 2.) the name is fun to say. They're basically walnut chocolate chip brownies in full drag as cookies and they are killing it, honey. Chewy and dense and not too sweet, I've never found a cookie that more appropriately fits my personality and I'm obsessed. We made a big pile of them with the intention of giving them to our friends but then we realized we don't really have any of those and they're too good to share anyway so we took turns plunging them into almond milk and then took the few that remained and crumbled them in strawberry ice cream because we're what? Sickening. That's a good thing.

Probably This!: Nutty Chocolate Brookies (Brownie Cookies)

Nutty Chocolate Brookies

(makes one dozen)

  • 1/3 cup unsweetened 100% cocoa-powder (not Dutch-process)
  • 1/2 cup pure cane sugar
  • 3 tablespoons liquid extra-virgin coconut oil
  • 1 tablespoon water
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup whole-wheat flour
  • 1/4 teaspoon fine-grain sea salt
  • 1/4 teaspoon baking soda
  • 3/4 cup chopped walnuts
  • 1/4 cup dark chocolate chips

Probably This!: Nutty Chocolate Brookies (Brownie Cookies)

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the cocoa powder, sugar, coconut oil, water, and vanilla. Add the egg and stir vigorously until the batter becomes smooth and shiny.
  3. In a separate bowl, whisk together the flour, salt, and baking soda. Add this mixture to the cocoa mixture and stir just until incorporated. Fold in the walnuts and chocolate chips, making sure everything is well combined.
  4. Scoop heaping tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches between each one. You'll have enough for 12 brookies. Serena recommends rubbing your tablespoon measure with coconut oil to make the scooping and plopping process easier / less messy. Use damp fingers to round out the edges of your brookie batter scoops.
  5. Bake for 11 minutes, or until the brookies are just set. Let cool on the baking sheet for 10 minutes - and don't touch them before the 10 minutes is up cause they're v soft and need that time to firm up! Transfer to a wire rack to cool completely before serving. 
  6. Eat every single one.

Also, if you or the dude(s) or gal(s) you're making these for has a nut allergy, you can obviously leave that junk out or substitute 1 cup or crispy rice puffs!

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