I had all the intention to post an actual meal today; something savory for a change, since there's been quite a share of sugary sweets on here lately. But then it rained. And the weather just sort of put me in a gloomy and blah mood. And I started craving chocolate. And then one thing led to another...and here I am, with brookies.
They're a cross between a brownie and a cookie, as made evident by their name, and they're officially my favorite chocolate cookie. Soft, tender, rich, indulgent, and chocolatey, they'll satisfy every chocolate lover's palette. And guess what? They only use ONE teaspoon of butter! No, your eyes aren't playing tricks on you. That really does say 1 teaspoon, as in 1/3 of a tablespoon.
Their recipe also calls for a whopping 2 cups of chocolate chips, but I played it safe and used 1 and 1/2 cups because I didn't want the cookies to be overly chocolatey. Plus, using too many chocolate chips ruins the ratio of cookie to chip, consequently causing you to miss out on tasting the actual cookie. And speaking from personal experience, you won't want to miss out on any part of these cookies.
Don't let their appearance fool you. They may not be thick, but they pack a decadent, chocolatey punch in every bite.
Brookiesadapted from The Caffeinated KitchenIngredients:
1 tablespoon canola oil
1 teaspoon unsalted butter
1 1/2 cups semisweet chocolate chips (52-62% cacao)
2 large eggs
3/4 cup light brown sugar
pinch of vanilla powder
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees F. Place two racks in the upper and lower thirds of the oven.
Melt the oil, butter, and 1 cup of the chocolate together in a microwave-safe bowl in the microwave on high heat. Stir the mixture at 1-minute intervals. The total time to melt this mixture will be 2.5-3 minutes. Set aside. (You can also use a double boiler for this step)
In a large bowl, whisk together the eggs, brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.
In another bowl, whisk together the remaining dry ingredients. Add the flour mixture into the chocolate mixture and mix until combined. Fold in the remaining 1/2 cup of chocolate chips.
Transfer the batter to a shallow pan (such as a pie plate) and put in the freezer for 10-15 minutes, until the batter sets and hardens slightly.
Spray two cookie sheets with nonstick spray or line with parchment paper. Scoop tablespoon-sized balls of batter onto each sheet.
Bake for 11-12 minutes, removing halfway through to rotate cookie sheets from top to bottom, front to back (this ensures even baking). Bake until the tops look dry and cracked. Cool completely on the cookie sheets before serving.
Makes 15-20 cookies.