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Chocolate orange brookie cookies on a cooling rack.

Chocolate Orange Brownie Cookies (Brookies)

What's better than a brownie? A brownie in cookie form, that you don't have to slice before shoving it in your cake hole, that's what! These have a subtle orange flavour that reminds me a bit of the Terry's Chocolate Orange I would always get as a treat at Christmas, so personally I think these make an awesome Christmas cookie (though tbh I would eat these year round 😋).
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Servings: 12 cookies
Course: Dessert
Ingredients Method Video Notes

Ingredients
  

  • 70 g unsalted butter
  • 225 g semisweet chocolate chopped
  • 25 g cocoa powder Dutch-processed if possible
  • 115 g all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 250 g granulated sugar
  • grated zest of 1 orange
  • 3 large eggs at room temperature
  • 1 tbsp neutral-flavoured oil (like grape seed or canola)
  • 1 tsp vanilla extract

Method
 

  1. In a small saucepan over medium-low heat, melt 70 g unsalted butter. Add 225 g semisweet chocolate and melt, stirring constantly. Remove from heat and add 25 g cocoa powder, whisking until completely smooth. Set aside to cool slightly.
  2. In a medium bowl, combine 115 g all-purpose flour and ¾ teaspoon baking powder. Set aside.
  3. To another medium bowl, add 250 g granulated sugar and grated zest of 1 orange. Use your fingers to rub the zest into the sugar until the sugar resembles damp sand and smells strongly of orange.
  4. In the bowl of a stand mixer fit with the paddle attachment, add 3 large eggs , ¾ teaspoon fine sea salt, and the orange-infused sugar. Start on low speed and gradually increase to medium-high, and beat until light and fluffy, about 5–7 minutes. You can use a hand mixer instead, but keep in mind this step may take a few minutes longer—you're looking for the egg and sugar to be a pale yellow, fluffy, and to fall off the beaters in ribbons when lifted out of the bowl.
  5. Add 1 tsp vanilla extract and 1 tbsp neutral-flavoured oil and mix until combined. Add the melted chocolate which by now should have cooled down enough to not cook the eggs. Mix on medium speed until completely homogenous. Stop to scrape down the bowl and paddle partway through.
  6. Add the flour mixture, and mix on the lowest speed until just combined. Cover the bowl with plastic wrap and refrigerate until the dough firms up and is easy to scoop, 1-2 hours.
  7. Preheat the oven to 350˚F (175˚C). Position a rack in the middle, and line two sheet pans with parchment paper or silicone baking mats. Bake one sheet at a time for 8–12 minutes until cookies have spread, puffed, and the tops have crackled. Turn the sheet halfway through for even baking.
  8. Allow cookies to cool on the sheet for 5–10 minutes before transferring to a wire rack to cool completely. Cookies are best eaten the same day they're made, but will keep at room temperature in an airtight container for up to 3 days.

Video

Notes

Adapted from Sarah Kieffer's recipe for Brownie Cookies from her wonderful book, 100 Cookies. You should also check out her amazing blog The Vanilla Bean Baking Blog. Every one of Sarah's recipes that I've ever tried, whether from one of her books or from her blog, has been fantastic—you can't go wrong!