What do you do when you can’t decide between brownies and cookies? Do you go to the store, get both and be done with the whole ordeal in under an hour, for under $7? Do you realize there are more important things to dwell on in life and go about your day?
Or, do you get up extra early before work, steal bites of toast between browning butter and melting chocolate, and have your doughs prepped, (your day pining away for sugar) and ready to bake for virtually instant post-work goodness? Wait, you don’t think the latter option is the most sensible. Clearly you have your priorities a bit mixed up.
I made something like this in college, but it was more of a throw-together-lets-see-if-this works experiment. I made cookie dough and poured brownie batter on top in a square pan. It tasted pretty incredible, but some of the cookie bits were burnt and the brownie bits were raw. Not ideal if I’m putting a whole afternoon and about a pound of chocolate and butter into the works.
The cookies and brownies are amazing by themselves, but put them together into little packages of I-can’t-make-up-my-mind and you’ve made a whole baseball team’s worth of friends.
The brownie is chewy, moist and super rich, while the cookies are a bit salter, crispy and (if your timing is right) the chocolate is molten. Why would you deprive yourself of such joy? Why choose between one people??
These are best prepped in the morning or earlier in the day as they need to rest. It also gives you something to look forward to. And sometimes, chocolate is all you need to get yourself through the day.
Baked Brooklyn’s Brooksters
From Baked: Elements Chocolate Chip Cookie Dough
- 2 1/2 cup plus 2 tablespoons all purpose flour
- 1 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) browned butter, cooled
- 1/2 cup packed dark brown sugar
- 1/4 cup white sugar
- 2 large egg
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips
- Add flour, fine grain sea salt and baking soda to a large bowl, whisking to combine. Set aside.
- Melt butter until brown, set aside to cool
- Whisk sugar and butter until evenly incorporated.
- . Using a spatula, scrape down the sides of the bowl. Add the egg and beat until light and fluffy. Add vanilla and mix until just incorporated.
- Add half of the flour mixture to bowl. Beat until just combined. Add the remaining flour mixture. Do not over-mix here.
- Gently fold in the chocolate chips. Cover bowl, transfer to the refrigerator and chill for at least 3 hours before using.
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for muffin tin
- 3/4 cup all purpose flour
- 1 tablespoon dark cocoa powder
- 1/2 teaspoon fine grain sea salt
- 5 oz (140g) dark chocolate coarsely chopped
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Using butter or coconut oil, grease the bottom and sides of a 12 cup muffin tin. Set aside.
- Add flour, fine grain sea salt and cocoa powder to a medium bowl, whisking to combine. Set aside.
- Add butter and chocolate to the bowl, stirring until melted and combined. Turn off the heat, but keep the bowl on the pot. Whisk white sugar and light brown sugar into the chocolate mixture.
- Remove the bowl from the pot and let cool to room temperature.
- Add eggs to the chocolate mixture, whisking until just combined. At this point, switch from a whisk to a spatula. You want avoid adding extra air to the batter.
- Add vanilla and stir until just combined. Gently fold flour mixture into the chocolate mixture until just incorporated. Do not overmix here.
- Fill each well of the muffin tin halfway with batter. About 2-3 tablespoons.
- Transfer muffin tin to the refrigerator and let chill for at least 3 hours. Both the cookie dough and brownie batter must be well chilled before baking to ensure even cooking.
- Preheat your oven to 350°F and place a rack in the centre of the oven
- Once thoroughly chilled, take the muffin tin from the refrigerator. Using a small spoon, scoop out a small amount of chilled cookie dough.
- Using your hands, shape dough into ball then slightly flatten it into a disk. The disk should be a bit smaller than the top of the muffin tin wells.
- Gently press the disk into one of the wells of batter. Repeat this process with remaining wells.
- Place the muffin tin in the oven and bake until the cookies are golden brown ( 17 – 19 minutes), rotating the muffin tin halfway through.
Notes *You will have extra chocolate chip cookie dough leftover.remaining dough into balls. Slightly flatten the balls into disks and place on a cookie sheet lined with parchment paper. Bake in a 350˚ oven until golden brown (9 – 11 minutes) Let cool for a minute on the baking sheet then transfer to a wire rack to cool completely. Or enjoy warm. Or burn your fingers and tongue by eating them directly form the oven. I certainly didn’t do this.