One part brownie and one part cookie = brookie. I thought I made up the name, but a quick google search will indicate otherwise. Oh well! These brookies will make any chocoholic happy. They taste like a brownie with a chewy, fudgy center, but have the firm texture of a soft cookie on the outside. They were so good that we had to give some away so as not to devour them all. Yum.

The recipe is easy to follow, but it requires chilling, so plan accordingly. It says no mixer required, so Kiddo and I mixed it by hand. She liked getting to stir and she her own labor make the ingredients come together.

Brookie Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1/3 cup vegetable oil (we like canola)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup jimmies (or for folks outside of New England: chocolate sprinkles)

Brookie Recipe

Prep: 20 minutes Chill: 2 hours Cook: 10 minutes each batch

  1. In a small bowl, stir together the flour, baking powder, and salt. Set aside.
  2. In a medium bowl, stir together the cocoa powder, sugar, and oil. The mixture will be grainy.
  3. Add the eggs one at a time, whisking until smooth and glossy. Stir in the vanilla.
  4. Add the dry ingredients and stir to combine. The mixture will be thick. Stir in the chocolate chips and ensure that all of the dry ingredients are incorporated and no hidden bits of flour remain. OR add the chips before the four like we did, Whoops! Cover the bowl and refrigerate for 2 hours.
  5. Place a rack in the upper third of the oven and then preheat to 350 degrees F. Line a baking sheet with parchment paper.
  6. Put the jimmies (chocolate sprinkles) in a shallow bowl. Scoop the cookie dough about 1-1 1/2 TBS at a time to make cookie balls. Coat the dough balls entirely in jimmies. Place on the cookie sheet about 1 1/2 inches apart. Lightly flatten the tops of the dough balls.
  7. Bake for 10 – 12 minutes until the cookies spread and look set. They’ll be soft when they come out. Allow to cool on the cookie sheet for 15 minutes before removing to a wire rack to cool completely.
  8. The original recipe says the cookies can be kept in an air tight container for up to 5 days. We wouldn’t know, ours didn’t last that long.

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