No typo here, my little cookies. This is a bookie: a cookie-brownie hybrid. I’ve also seen these referred to “brookies,” but that’s not a very linguistically pleasing word. Bookie is much more fun to say.
If you’re anything like me, then choosing between cookies and brownies is tough. Cookies are so snackable* and delicious, but brownies are so chocolatey and decadent. How does one choose? The better question is, why should you have to?
That is why this Giant Triple Chocolate Bookie and I are BFF’s. I get the best of both worlds: a giant cookie that’s essentially the size of my head stuffed with two kinds of chocolate chips and chunks, and yielding such fudgy, soft, rich qualities that I can’t decide if it’s truly a cookie or a brownie.
When I created my Colossal Chocolate Chip Cookie Sundae, I thought that was the greatest dessert to ever grace my mouth. Warm, gooey, chocolatey, and made from the best chocolate chip cookie dough in existence, it truly was a magical experience. However, now that this dark, fudgy, chocolafied* version has come into my life, I don’t know which I
like love more.
This chocolatey behemoth is served straight from the oven while it’s still warm and studded with chunks of melted chocolate. Its crisp, flaky top gives way to a soft and fudgy interior that’s exploding with molten chocolate decadence. It’s truly something special. We all know that normal chocolate brownie cookies are delicious enough as is, possibly one of the best cookie flavors. But when you make a version that’s three times its average size, packed with gobs of melted chocolate, and served freshly baked with vanilla ice cream melting into every crevice, you get a dessert that is out of this world. It’s pure mind-blowing decadence that will send you spiraling into a mystical land of chocolate, chocolate, and more chocolate.
You’ve had a giant chocolate chip cookie sundae before, but now it’s time to try the chocolate brownie cookie version. It’s a heavenly dessert for sharing with your lover on Valentine’s Day or indulging in yourself. With the best qualities from both a cookie and a brownie, this hybrid baked treat hits all the right notes. Cookie or brownie? You decide!
A Few Tips Before You Get Cooking:
- Don’t have the mini skillet I use? No problem! You can bake these in ramekins instead. You just need to add a couple minutes of cooking time since it will be thicker.
- You don’t have to serve this with vanilla ice cream. Chocolate, coffee, or mint chocolate chip ice cream would be equally amazing!
- Prefer dark chocolate over milk? Change the kind of chocolate I use to suit your preferences. However, don’t skip the chunks! This is an oversized cookie, so chips alone are too small for this scale. You’ve got to have the impact from the chocolate chunks.
- Got leftover dough? Scale the size down and bake it as regular sized cookies. Or, you can freeze it until you’re ready to bake.
- Don’t over-bake or you’ll lose that coveted fudginess*.
Giant Triple Chocolate Bookies
Makes about 5 large bookies with dough leftover
Recipe adapted from food.com
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 (1 ounce) unsweetened chocolate squares , melted & cooled to room temperature
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sifted powdered sugar
- 1 4.4-oz. milk chocolate bar, chopped into chunks (about 1 cup of chunks)
- 1/2 cup semi-sweet or milk chocolate chips
- vanilla ice cream, for topping
- optional: hot fudge, for topping
Special Equipment: mini cast iron skillets (about 6 inches in radius), ramekins (about 7-8 oz.), or mini cake pans (about 4.5 inches in radius)
Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla, mixing well.
Combine flour, baking powder, and salt in a medium bowl. Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition. Stir in chocolate chunks and chips.
Cover and let chill at least 2 hours.
- Before you’re ready to bake, allow dough to sit at room temperature for 20 minutes. Preheat oven to 350 degrees.
- Form dough into large balls and press into the skillets (or whatever baking vessel you’re using). It should be big enough to cover the entire skillet and about an inch thick (or thicker if using ramekins). Do not press thin; it’s a bookie, not a crust!
- Bake bookies for 15-20 minutes or until the edges are set, a flaky top has formed, and a toothpick inserted into the center comes out mostly clean (you may need to bake longer if using ramekins or mini cake pans). Let sit for 2 minutes before serving, then top with vanilla ice cream and enjoy warm.