Brookies? Crownies? Brownie-Cookie Hybrid Recipe

 I've been working on creating my own recipes starting with this brownie-cookie hybrid.



And yes, I am cooking on a sheet of plywood these days, but it just goes to show you don't need a fancy kitchen to make good food.


INGREDIENTS:

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

8 ounces of semi-sweet chocolate (2 four ounce bars)

1/2 cup (one stick) softened butter*

3/4 cup brown sugar

1/4 cup sugar

2 eggs

1 teaspoon of vanilla

1/2 bag mini chocolate chips (use a bit less if you only have the full size chips)


*Make sure your butter is soft enough to mix. I can leave butter out all day at my house and it will still be too hard to use, so I have to do things you should not do like semi-melt it in a warm oven. This is usually bad for making soft cookies, but it is COLD in here.


RECIPE:

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

Mix these together with a fork and set aside.


Chop up two bars of semi-sweet chocolate (4 ounces each) and melt them. I did that in the microwave at 30 second intervals, stirring after each. At first, there was nothing to stir because everything was still solid! If you don't have a microwave, put the chocolate in a heatproof bowl over a pot of simmering water and stir until melted. Set the melted chocolate aside for a bit so you don't cook the eggs when you add it in.


1/2 cup softened butter (soft enough to mix)

3/4 cup packed brown sugar

1/4 cup white sugar

Mix these until smooth and not grainy (usually about two minutes).


2 eggs

1 teaspoon vanilla

Add these to the butter and sugar mixture. Mix to combine thoroughly.


Add in the melted chocolate. Mix until combined, making sure you scrape down the side and up from the bottom so that everything is incorporated.

Mix in the dry ingredients. Again, make sure you scrape the bottom and sides. You don't want to find lumps of dry ingredients in your cookies.

Add 1/2 bag of mini chocolate chips. If you only have the large ones, that's OK too, but I would probably add a bit less.

Chill the dough. I originally chilled mine for 30 minutes, but that made it too hard to work with. I let it sit out for about ten minutes before scooping it out. That said, try chilling for 15 minutes.

Heat your oven to 350 degrees while chilling. If you have silicone mats or parchment paper, use that to line two baking sheets. I have only owned the mats for the past year and managed with just cookie sheets until then. 

Using a small scoop or a tablespoon, scoop out some cookie dough. About half a tablespoon should be good. Make sure you leave room between the cookies.

As for the baking time, the idea here is to make sure the cookies get baked without being over-baked (which would make them crunchier). I needed 14 minutes - 7 minutes, rotate the trays, another 7 minutes. I'm getting old so I need to use my phone to keep track of the time. Oh. WAS I MAKING COOKIES?

The cookies are done with the edges are set but the middle is still a bit mushy. Let them cool on the trays for a couple of minutes so they set a bit before transferring to a rack.

Cool them on a rack and store the cooled crownies/brookies in an airtight container. 

If you give it a try, let me know what you think! 





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