Brookies

I recently hosted a large group of my sorority sisters at my house last weekend and wanted to make some snacks for the girls to munch on.  The usual go-to desserts of brownies, cookies, or rice krispie treats popped into my head.  Boring.  Then I remembered an e-mail I had received about a week ago from a lifestyle website called Daily Candy.  The site features news and tips on fashion, beauty, deals, culture, food and drink, home and garden, travel, and gifts.  It is divided by city, so readers can choose the city that is closest to them to find out the latest trends in their area. 

Of course, I am on the mailing list to receive the latest lifestyle tips for readers in the New York City area.  I’m used to reading up on the latest fashion trends, or the grand opening of restaurants and night clubs on the Upper East Side, but last week I received a recipe for Brookies – a “split personality cookie,” as the e-mail described, that combines the best of a brownie and a cookie!  It is a recipe from the new cookbook Clinton Street Baking Company Cookbook, that includes the moist, fudginess of a brownie and the shape and crunch of a chocolate chip cookie.  It sounded delicious and perfect for my occasion.  

Brownies and cookies are classics that everyone loves, but are often overdone.  Combine the two, however, and you have a fresh new twist on old favorites!

Brookies

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by Clinton Street Baking Company

Makes 18-20 Brookies

• 1 tbsp. canola oil
• 1 tsp. unsalted butter
• 2 cups semisweet chocolate chips
• 2 eggs
• ¾ cups light brown sugar
• ½ tsp. vanilla extract
• ½ cup flour
• ¼ tsp. baking powder
• ¼ tsp. salt

Preheat the oven to 350 degrees.  Melt the butter, oil, and 1 cup of the chocolate chips in the microwave together for about 2.5 – 3 minutes on high heat, stirring at 1-minute intervals.

In a different bowl, whisk together the eggs, sugar, and vanilla extract until combined.  Fold the chocolate mixture into the egg mixture.

In another bowl, mix together the remaining dry ingredients.  Pour the dry ingredients into the wet ingredients and mix until evenly combined.  Add the remaining 1 cup of chocolate chips and mix.

Pour this batter into a shallow pan (such as a pie plate) and place in the freezer for 6-8 minutes.

As this is freezing, spray two cookie sheets with nonstick spray.  Once the batter has set and slightly hardened, take it out of the freezer.  Take tablespoon-sized balls of batter out of the pan and place them on the cookie sheet.  Place the brookies into the oven for 11-12 minutes, until the tops look dry and slightly cracked. 

Take out of the oven and let sit for five minutes before placing on a cooling rack.  Let cool for another five minutes before enjoying!

These were a HUGE hit with everyone.  The outside was slightly crispy and the inside was warm and gooey, like a fudgey brownie.  They were devoured in less than ten minutes.

So, if you ever find yourself stressed about whether to make brownies or cookies for an occasion, bake sale, or lazy Saturday treat, you can now follow this recipe instead and enjoy both in one.  You're welcome.

Total time: 25 minutes