BOMBASTIC BROOKIES

Brookie 1

This is what happens when cookies get confused

I had this insane craving for some fudgy brownies AND chocolate chip cookies. Since I try to teach myself some discipline and self-control over what sweets I indulge in, I had such a hard time deciding what to make. But then it dawned on me… why can’t I have a bit of both? I initially thought of making my classic fudgy brownies (Recipe will be up soon) and topping them with a chocolate chip cookie…..But however I wasn’t in the mood for a bar/square. I wanted a decedent cookie. Something to dip into my cold milk. I started brainstorming and it came to me. What if a brownie and cookie dated? What would it’s celebrity name be? That my friends would be called a BROOKIE!!!! 😀

I knew the hardest thing when making these oh so delish brookies would be the consistency. It had to be in sync or else everything would be a mess and my dreams would be shattered and nobody wants to shatter my dreams. I started my quest and made both a brownie and cookie batter. I wish I could lie to you all and say 1/4 of it didn’t end up in my stomach. But oh well, a happy stomach = a happy baker. Once you’ve made both of the batters, you’re going to want to refrigerate them for a good 2-3 hours or overnight unless you want deformed unappealing brookies. Normally, I would use parchment paper but somebody (I won’t say who) forgot to buy some during their Costco run. So I had to make do with what we had which was good old aluminum foil 😉

Next comes the fun part! Making the brookies..or I should I say hooking the brownie and cookie up. Take a mini ice cream scoop or a tablespoon and measure out the dough into little balls. Once all of the dough has been rolled into balls, take one of each and place together to form a bigger ball.
Note: ensure you wash your hands after forming each brookie unless you want to end up with a brownkie.

Bake the amazing brookies for about 8-9 minutes, remove from the heat and cool on a baking rack 🙂 I received many compliments from my family and friends after making these brookies but of course it didn’t mean anything to me because my mind was already thinking about what would happen if the brookie had a love child….. 😉

 

BOMBASTIC BROOKIES

  • Servings: 24 Brookies
  • Difficulty: Easy
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INGREDIENTS


 Brownie Dough

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp milk
  • 3/4 cup white chocolate chips

 Chocolate Chip Dough

  • 3/4 cup butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup chocolate chips

 DIRECTIONS


  1. Start off by making the brownie dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the wet ingredients. Add the milk next until just combined. Fold in the white chocolate chips. Set aside.
  2. Next make the chocolate chip dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cornstarch, baking soda and salt. Slowly mix until combined. Fold in the chocolate chips.
  3. Wrap both of the doughs separately in parchment paper and refrigerate for 2-3 hours or overnight.
  4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Measure 1 tbsp or a mini ice cream scoop of the brownie dough. Roll into a ball. Repeat this with the chocolate chip dough.
  6. Take a brownie and chocolate chip ball and press them together to form a larger ball. Repeat for each cookie. Note, the brownie dough will get onto your hands so you will need to wipe them after each cookie is rolled.
  7. Bake the cookies for 8-9 minutes and Enjoy!!

Brookie 2

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CHEWY CHOCOLATE CHIP COOKIES

I was in the mood to eat some warm chewy chocolate chip cookies today so I decided to whip up an easy batch! This recipe is so easy to make that anyone can make them!! 🙂

CHEWY CHOCOLATE CHIP COOKIES

  • Servings: 15-18 Cookies
  • Difficulty: Easy
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INGREDIENTS:

photo (3)


– 1 cup and 2 tbsp of all purpose flour
– ¼ tsp of baking soda
– ½ cup of butter (room temperature)
– ¼ cup of sugar
– ½ cup of brown sugar (packed)
– ½ tsp of salt
– 1 tsp of vanilla extract
– 1 large egg
– 1 cup of chocolate chips
DIRECTIONS:


1) Preheat the oven to 350ºF. Ensure the rack is placed on the middle position in the oven
2) In a small bowl, combine the flour, baking soda and salt
3) In a large mixing bowl, combine the softened butter and sugars until light and fluffy
4) Add in the vanilla and egg and mix until combined
5) Add in the flour mixture and chocolate chips and mix until combined
6)  Spoon out tbsp sizes of the dough on a baking sheet lined with parchment paper
7) Bake cookies for 8-10 minutes or until golden brown
8) Enjoy!!

BINA’S CHEWY CRUNCHY JUMBLES

Chewy Crunchy Jumbles

My mom asked me to make the famous crunchy jumbles when I came home from work today. It was really sweet because she had made sure that the butter and eggs were at room temperature 🙂 This recipe was originally given to me by my aunt and our family has been making these cookies for over 15 years. Essentially they are your typical chocolate chip cookie but with a bit of a twist…rice krispies!

One of the tricks that I’ve learned is to cream the butter and sugar until fluffy. This incorporates more air into the batter, making your cookies lighter in texture. I usually cream the butter first for about 5 minutes and then continuing for an extra 5 minutes once I’ve added the sugar.

I always tend to add a bit more of the rice krispies just because i love the extra crunch! Here is my modified recipe 🙂

BINA'S CHEWY CRUNCHY JUMBLES

  • Servings: 20-24 cookies
  • Difficulty: Easy
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INGREDIENTS:


– ½ cup of butter (room temperature)
– 1 cup of sugar
– 1 egg
– 1 tsp of vanilla
– 1 ¼ cup of flour
– ¼ tsp of salt
– ½ tsp of baking soda
– 1 cup of chocolate chips
– 2 cups of rice krispies

DIRECTIONS:


1) Preheat the oven to 350°F.
2) In a large bowl, beat the butter for 5 minutes. Add the sugar and continue to beat for another 5 minutes.
3) Add the egg and vanilla and beat for 1 minute
4) Add the flour, salt and baking soda and beat for another minute
5) Add the chocolate chips and rice krispies, stir until well combined
6) Bake desired cookie sizes in the oven for about 8-10 minutes ( I usually create 6 small cookie balls and bake 4 batches of them)

– These cookies are best when eaten warmed in the oven. They also freeze very well…if there are any left 🙂