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….. 😉
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.
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.
Wrap both of the doughs separately in parchment paper and refrigerate for 2-3 hours or overnight.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Measure 1 tbsp or a mini ice cream scoop of the brownie dough. Roll into a ball. Repeat this with the chocolate chip dough.
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.
The countdown to Christmas is on! I’ve been wanting to make these Christmas Tree Sugar Cookies since summer! They were super easy to make and you can ice them with any sort of candy/ chocolate that you can find 🙂 For these cookies I used my favourite sugar cookie recipe. Just make sure the dough has been chilled to avoid your shapes from spreading…I had an absolute fail a couple years ago. I was using a very detailed cookie cutter and spent sooo much time perfectly cutting out the cookies. After a couple of minutes in the oven, the perfect snowman shape turned into a big round blob.
After your cookies have cooled, ice them however you prefer and top with your candy/chocolate. My boyfriend and I were in Langley on the weekend and if we’re in Langley, I absolutely NEED to stop at Scoop and Save. They have everything you can possibly imagine! I got some white sanding sugar, tri-coloured candy pearls and some white chocolate pearls. The only downside is that once you’ve made them they’re so hard to not eat. Trust me, I’ve had 4 already 😉
With today being earth day, I decided to make these super cute cookies! They were crazy simple to make and even more delicious to devour!! I originally came across this idea on Pinterest over a year ago but just never found the time to make them. I finally sat myself down and told myself that these amazing cookies shall be made 🙂
Earth Day Cookies!
I used my sugar cookie recipe which is so simple to make and comes out perfect each and every time! I started off my preparing the dough. The dough was then divided in half to be coloured either blue or green. My dad anxiously watched as he thought I was making Cookie Monster cookies 🙂 Once the dough was coloured I refrigerated it for at least 20 minutes. I then started shaping the cookies to look like the earth. In my opinion, this part was the most fun to do! Of course I freestyled it so obviously it wasn’t perfect but my boyfriend did think that the North and South America cookie came out great! 🙂
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 🙂
– 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
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 🙂