Brookies

It was only a question of time before someone would come up with a way to combine two of America’s favorite desserts—brownies and chocolate chip cookies.  Now, I’m not talking about wrapping chocolate chip cookie dough around a hunk of brownie and baking it, and I’m not talking about distributing chunks of cookie dough in a pan of brownies.  That’s all been done.  I am talking about a dessert that is both a brownie and a chocolate chip cookie in one.  Together…but separate.  Neat trick, huh?

I have been intrigued by this recipe for Brookies since I first ran across it on Martha Stewart’s website.  Matt Lewis of Brooklyn’s Baked bakery came up with this truly irresistible treat.  It calls for six 4-inch pie tins which—despite having the country’s largest collection of cake pans, cookie sheets and pastry equipment (according to Roger)—I did not have in my, yes, rather large inventory of baking pans.  It always amazes me when I run across a recipe that calls for a size or type of pan that I don’t have or when it calls for a pan that I do have but you need two of them in that particular size.  To give you an idea of what I’m talking about—in my springform pan collection, I have two 10″, three 9″, one 8″, one 6″, and one 4″.  A couple of months ago, I ran across a recipe that called for two 6″ springform pans when all I had was the one.  I sucked it up and made half the recipe.  (And Roger never gives me any credit for self-discipline when it comes to buying baking pans!)

Anyway, I finally got my hands on some small pie tins and set about making the Brookies.  You definitely need to have a lazy day where you have the time to make both a brownie batter and a cookie dough, both of which require chilling.  The recipe is not difficult at all; it’s just that there are some extra steps which will take you a little longer.  None of them will stop a determined baker, and the results will make any extra effort well worthwhile.  They are decadent when they are still warm from the oven—make sure you have vanilla ice cream on hand!  The next day, they are fudgy and chewy and everything I like in both a brownie and a chocolate chip cookie.  Make these and I guarantee you will impress every chocoholic you know!

This recipe makes only six Brookies, but they are quite large.  Since I always like to sample any baked goodie I make while it’s warm (even when the recipe tells you it’s better the next day), I cut one into fourths so that Roger, Sara, Amy, and I could sample a warm Brookie.  There were mmm’s and rolling of eyes while we ate.  When we finished, without a word spoken, we knew we were all going to have to divide up another Brookie.  And so we did.

Brookies

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Brownie Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
• 3/4 cup all-purpose flour
• 1 tablespoon dark cocoa powder
• 1/2 teaspoon salt
• 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
• 3/4 cup granulated sugar
• 1/4 cup light-brown sugar
• 3 large eggs, room temperature, lightly beaten
• 1 teaspoon pure vanilla extract
• Chocolate Chip Cookie Dough (recipe and ingredients follow below)
• Ice cream, for serving (optional)

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Brownie Directions

1. Butter bottom and sides of six 4-inch-round pie tins; set aside.
2. In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
3. Melt chocolate and butter in a heatproof bowl set over (but not touching) simmering water. Turn off heat but keep bowl over water; whisk both sugars into chocolate mixture. Remove bowl from water and let cool to room temperature. [I melted the butter and chocolate, following the microwave directions on the bag of chocolate (used Ghirardelli bittersweet chocolate chips) in a large microwave-proof bowl.  This is my general practice as it’s quicker with less hassle.  I then added the sugars and let cool to room temperature.]
4. Add eggs to chocolate mixture and whisk until just combined.  Add vanilla and stir just to combine; do not overmix.  Sprinkle flour mixture over chocolate mixture.  Using a spatula, gently fold flour mixture into chocolate mixture until just a trace amount of the flour mixture is visible.
5. Fill each prepared pie tin halfway with batter. Place pie tins on a large baking sheet and transfer to refrigerator; let chill for at least 1 hour.
6. Preheat oven to 375 degrees.
7. Using a 1/4-cup ice cream scoop with a mechanical release, scoop chilled cookie dough into six balls. Using your hands, shape dough to form perfect balls and gently form into a round disk that is slightly domed at the top; disks should be slightly smaller than the top of the pie tins.
8. Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter. Transfer baking sheet to oven and bake until cookie is golden brown, 20 to 25 minutes, rotating baking sheet halfway through cooking time. Serve warm with ice cream or at room temperature.

Fran’s notes:

• The brownie portion appeared to cook faster than the cookie dough.  Next time (and there will definitely be a next time), I will form the round cookie disks and let them soften.  Then I will take the tins with the brownie batter out of the fridge and make an indentation by hand for the cookie dough and drop them in place rather than press them in place.

• I am sure you could make these using cupcake tins by adjusting the size and baking time of the Brookies.  Since I already have 8 small pie tins (bought two sets of 4), I plan to buy another set of 4 so that I can double up on the recipe.  (Shhh—don’t tell Roger!)

Chocolate Chip Cookie Dough

Use this classic cookie dough from Matt Lewis of Brooklyn’s Baked bakery to make his Brookie (brownie-cookie) dessert.

Chocolate Chip Cookie Dough Ingredients

Makes 6

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 6 ounces semisweet chocolate chunks or chips

Chocolate Chip Cookie Directions

1. In a large bowl, whisk together flour, salt, and baking soda; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until smooth and creamy. Using a spatula, scrape down side of bowl; add egg and beat until well combined. Mixture should be light and fluffy. Add vanilla and beat just to incorporate, about 5 seconds.
3. Add half of the flour mixture and beat until just combined, about 15 seconds. Add remaining flour mixture and beat until just incorporated. Gently fold in chocolate chips.
4. Cover bowl and refrigerate at least 3 hours before using.

Source: Martha Stewart