Brookie: what happens when you bake a chocolate chip cookie onto a brownie.
Notes: Brownies and chocolate chip cookies are not as friendly towards the idea of being baked in the same pan as I hoped they would be. They are prone to a) sticking and b) deflating. Here's how to prevent those problems.
Use a non-stick muffin tin and butter and flour it well before using. Alternatively, use paper muffin liners.
To prevent the brookies from falling, I've found that a mini-muffin tin works best. If you only have a standard size tin, that's fine, but as with the mini muffins, make sure you chill the cookie dough and don't overload the cups.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
About This Recipe
|Yield:||Makes 12 standard muffin tin-sized brookies or about 2 dozen mini muffin sized|
|Active time:||30 minutes|
|Total time:||50 minutes|
|Special equipment:||stand mixer, mixing bowls, 2 12-cup mini muffin tins or 1 12-cup standard (see note), mixing bowls, microwave|
|This recipe appears in:||Cookie Monster: Chocolate Chip Cookies + Brownies = Brookies|
- For Chocolate Chip Cookies
- 1 cup plus two tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1/2 cup chocolate chips
- For Brownies
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 ounces unsweetened chocolate, chopped
- 1/2 cup sugar
- 1 egg
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
Adjust oven rack to middle position and preheat oven to 350°F. Butter and flour muffin tin (see note).
Make cookie dough: In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar until fluffy, about 4 minutes. Beat in vanilla and egg. Beat in dry ingredients until just combined. Stir in chocolate chips. Cover bowl with plastic wrap and place in the fridge while you make the brownie batter.
Make brownie batter: Combine butter and chocolate in a small, microwave safe bowl. Heat just until melted (about 2 20-second intervals, stirring in between). Let cool slightly.
In a medium bowl, combine melted butter mixture and sugar and whisk to combine. Whisk in egg, followed by flour and salt.
To assemble: Drop brownie batter by the rounded teaspoon if using a standard muffin tin, or divide equally between cups (about 1/2 teaspoon each) if using mini muffin tins.
Top each with a teaspoon of chocolate chip dough (you might have some left over.)
Place tin in oven and bake at 350°F until cookies are golden, about 20 minutes (check at 15 for mini muffin size). Let cool.