Ingredients
Scale
- 95 g (3/4 cup) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cup) butter
- 2 large eggs, room temperature
- 100 g (3/4 cup) caster or granulated sugar
- 90 g (1/2 cup) demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (1/2 cup) dark or milk chocolate chips
Instructions
- Preheat the oven to 160°C (320°F) fan or 170°C (338°F) conventional. Line a baking tray with parchment paper.
- Melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Stir in the vanilla extract.
- In a separate bowl, whisk the eggs, caster sugar, and demerara sugar on high speed until very light, thick, and fluffy, about 5 minutes.
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl, then stir in the chocolate chips.
- Gently fold the melted chocolate mixture into the whipped eggs and sugars.
- Carefully fold in the dry ingredients until just combined, being careful not to deflate the batter.
- Scoop tablespoons of batter onto the prepared tray, spacing well apart.
- Bake for 12–14 minutes until set with a crackly top.
- Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with sea salt if desired.
Notes
- Whisk the eggs and sugars until the mixture forms a thick ribbon for the best texture.
- Use a cookie scoop for evenly sized brookies.
- Allow the cookies to cool on the tray so they firm up properly.
- Demerara sugar can be substituted with turbinado or sugar in the raw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian