Brookie the Cookie
Definition of the perfect cookie with both worlds swirled into one.
Initially I was to settle for a brownie, but thought that would be too normal and I needed something beyond the norm- so I researched for a different way to that of a chocolate chip cookie. I’ve always wondered what it would taste like to have both cookies combined, then I stumbled upon – brookie the cookie”.
A brookie is basically a peanut butter brownie and chocolate chip cookie combined into one.
Two weeks ago I made my first batch, and it turned out fairly tasty but looked horrible on the baking tray. See for your self. It was a total fat mess.
Why? you ask: I didn’t take enough time to research on the measurement of the key ingredients hence, the final outcome of the cookie was quite soft, a bit oily and the dough was sticky. When the dough of the cookies your making gets to be sticky, it means, the flour measured was less than required -BAD MISTAKE!! I didn’t like the final outcome of the brookies, so I put the post on hold till I was ready to make the second batch and comfortable enough to post the article.
This should be my fourth dish since I started this blog, that didn’t turn out as expected. “Sometimes, you got to lose to Win again”. {Inserts Fantasia’s singing voice}.
Making” Brookie the cookie”.
Prep time: 40 min Bake time: 12 min = 52 mins
Yields = 32 pieces or more
MAIN INGREDIENTS:
For the Peanut butter “brownie” Dough.
- 1 stick unsalted butter
- 1 cup of self raising flour
- 1/2 cup of brown sugar
- 1/4 cup of white sugar
- 1 egg @ room temperature
- 3/4 cup of smooth peanut butter
- 1 tsp of vanilla extract
- 1 cup of dark chocolate chips
For the Chocolate chip Dough.
- 1 stick unsalted butter
- 1 cup of self raising flour
- 1/2 cup of brown sugar
- 1/4 cup of white sugar
- 1 egg @ room temperature
- 1/4 cup of drinking chocolate
- 1 tsp of vanilla extract
- 1/4 tsp salt
- 1 cup of dark chocolate chips
MAIN TOOLS:
- Hand mix
- oven
- spatula or flat wooden stick {mwiko}
- parchment paper or wax paper
INSTRUCTIONS:
Mixing ingredients for the “Chocolate chip dough”.
1.In a large bowl, mix the butter and the sugars {white & brown} with the help of the hand mixture on medium speed till light and fluffy. Scrap off the side with a spatula if needed. Beat in an egg, + vanilla until combined. In a separate bowl, add in flour + drinking chocolate + salt & combine. Gradually add in the dry ingredients into the wet ingredients mix until a thick dough is formed. Add in the cup of chocolate chips and fold in. -Set in aside.
Mixing ingredients for the ” Peanut butter -Brownie dough”.
2. In another large bowl, mix the butter and the sugars {white & brown} with the help of the hand mixture on medium speed till light and fluffy. Scrap off the side with a spatula if needed. Beat in an egg, + peanut butter + vanilla until combined. In a separate bowl, add in flour & combine. Gradually add in the dry ingredients into the wet ingredients mix until a thick dough is formed. Add in the cup of chocolate chips and fold in. -Set in aside.
If you find the dough is slightly sticky add in some flour.
3. Pinch each dough in small quantities and roll them into a ball, once done -mold them into halves and set them on a baking tray with wax paper. Pre-Heat the oven to 180 degrees for 12 mins.
Add on chocolate chips on top to add more appeal once they are baked. Don’t sweat if they don’t look too round – the outcome is where the focus should be at. Bake in the oven at 180 degrees for 12 mins on the second shelve.
Once baked- leave them to cool for 10 mins. They get to harden while cooling. Once cooled, set them aside as you make the last batch.
Final outcome:
Make ahead tip: Cookies stay fresh covered at room temperature for up to 10 days. You can make the cookie doughs and chill in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months.
Love and Love
TD.
