Brookies - brownie cookies with walnuts

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Brookies, Brownie cookies with walnuts, tasty crunchy cookies full of creamy chocolate and with a delicious walnut flavor.

For the food blog swap of May I got to cook from the blog of Eef, Eef kookt zo, a fellow food blogger and food photographer. So beautiful pictures guaranteed. After a fairly long blog session (yes it was really hard to find the best recipe), I fell in love with Brookies, whereas the best of both worlds, cookies and brownies, combined.

What are Brookies?

With Brookies you combine a brownie in a cookie Or the other way around it is how you look at it. But I can assure you that the best of both worlds is combined. A crispy exterior with a creamy chocolate interior. For an extra crunchy effect and a nice nutty flavor, I added chopped walnuts. And I can really recommend that.

? How many Brookies can you bake with this recipe?

This recipe is enough for 25 cookies. If you are afraid that you will make too many cookies at once and that you will have leftover cookies (which I doubt, because these brookies are too tasty), halve the dough before putting it in the fridge.

Wrap one half with plastic wrap and place it in the refrigerator. Then put the other half of the brownie cookie dough in a freezer bag and keep it in the freezer. This way you can store it up to 3 months and you just need to defrost it before baking.

🎥  Cooking video

? Cooking techniques

Chocolate burns quickly, so be sure to whisk while you’re heating the pan to melt. You can also melt the chocolate au bain-marie. Then you hang a fireproof bowl over a pan of boiling water. Put the chocolate and butter in the pan and let it melt. The latter method takes a little longer, but is less likely to burn.

📖 Variations and substitutes

• Lactose free: You can easily make this recipe lactose free by replacing the butter with the same amount of margarine. Dark chocolate is most times lactose free (always check the packaging carefully for allergens)

• Nut allergy then omits the walnuts. You don’t have to change the rest of the recipe.

• Instead of flour and baking powder, you can also use 100 grams of self-raising flour.

• If you think the cookies get a to intense chocolate flavor, use 400 grams of milk chocolate instead.

• You can also replace the walnuts with almonds or pecans.

• If you don’t have vanilla extract in the pantry, use 1 sack (2 teaspoons) of vanilla sugar instead.

💭 Top tips

• Before chopping, roast the walnuts in a dry frying pan until they smell nutty. That way they get crispy and get even more flavor.
• As you can see in the recipe, you put the dough in the refrigerator after mixing. This is an important step. It ensures that your cookies do not run out too much when you bake them and that you get a crispy outside and a creamy inside. If you don't, you will get a larger cookie that is very crispy, but doesn't have the brownie texture inside that is so special about this recipe.

⏲️ What to do with left overs?

• You can keep the dough wrapped in plastic foil for up to 2 days in the refrigerator.

• You can freeze the dough just fine, wrap it in plastic foil and then put it in a plastic bag. This way you can store the dough for up to 3 months.

• The cookies remain tasty for a week in the cookie jar after baking.

• Do not keep the baked cookies in the refrigerator. The structure changes and that is not good.

• You can also freeze the cookies. Pack them in a freezer box or bag. This way they stay good up to 2 months.

🥘  Other delicious recipes

• Honey blondies
• Brownies
• Chocolate chip cookies
• Double chocolate walnut cookies