BROOKIES!!

All I gotta say is…GOT MILK?

Brookies, a perfect marriage between a brownie and a cookie (and no, unfortunately I did not come up with that name…I only wish I did :)) are just the treat to satisfy that chocolate craving.  They are crisp on the outside like a cookie, and gooey on the inside, just like a delicious brownie.

I found this recipe on the Joy of Baking website, and spiced it up a little.  Here is what I did…

Click here for a print version of this recipe!!

Ingredients:

• 1 cup chopped walnuts (optional)
• 1/2 cup cake flour (all-purpose flour is fine also)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon instant espresso powder or instant coffee powder (optional, but an excellent addition to these brookies)
• 1 pound chopped bittersweet/semi-sweet chocolate (or about 2 2/3 cups bittersweet/semi-sweet chocolate chips)
• 1/4 cup unsalted butter, cut into small chunks
• 1 cup granulated white sugar
• 3/4 cup brown sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup semi-sweet, dark, or milk chocolate chips (you choose!)
• 1 cup white chocolate chips

Instructions:

Pre-heat oven to 350 degrees F.

Combine dry ingredients in a bowl: flour, baking powder, salt, and coffee.

Melt 1 pound of chocolate and butter in a double boiler.  Set aside.

Whip up eggs and sugars until thickened (about 5 minutes with an electric mixer).  Add in the vanilla.

When the melted chocolate is somewhat cooled, add it to the eggs/sugar mixture.  Mix until combined.

Add the dry ingredients to the mixture.  Mix until combined, but do not overmix!

Cover your lovely batter with plastic wrap and put in the fridge for at least a half hour.  (You can even leave it there overnight).

Once the batter has hardened a little, drop heaping tablespoonfuls onto an ungreased cookie sheet.  Be sure to leave room between them, as these cookies spread out quite a bit.

Moisten your fingers and press the dough into round disks.

Bake these in the oven for 10-12 minutes.  (I would even set the timer for 8 minutes and check on them, as these cookies can burn easily!)

Your brookies are ready when they are cracked, dry, and shiny on top.  Mmm mmm good!

And don’t forget the milk 🙂

• ← King Arthur’s Coffee Cake
• Mama’s Pineapple Trifle →