Part brownie, part cookie (together, you get brookie) and 100% wow, your taste buds will surely want to dance! Here’s how to make them:
1. Let’s start by preheating the oven. Place the rack in the middle position (be sure to ask your parents to ensure it’s well placed in the centre of the oven) and preheat it to 375°F (190°C). Then, generously butter the wells of two 9-cup muffin tins.
To grease the muffin tins with softened butter like a pro, use a brush or a folded paper towel.
And now, on to the cookies!
2. After combining your dry ingredients (flour, baking soda and salt) in a bowl, whisk together the melted butter and brown sugar in another. Add the egg yolk and flour, then whisk, whisk, whisk! It’s a bit more arduous than dancing The Floss, but it’s well worth it for your brookie!
3. Using a spatula, fold in the flour mixture and then the chocolate chips. Now it’s time to divvy up the cookie batter in the muffin tins you buttered earlier. You’ll need about 4 tsp (20 ml) of batter in each cup. Spread out the cookie dough, using your fingers to press it down, completely covering the bottoms of the wells.
Set aside, simply meaning, let the muffin tins sit on the counter while you work on the next step of the recipe!
Next up: the brownies!
4. In a bowl, melt the chocolate and butter in the microwave for 45 seconds. Not a second more! Trust us on this. The mixture will otherwise become too liquid…or even explode in the microwave!
By stirring the chocolate until it’s melted, you’ll get a creamy consistency that’s just as appetizing as the brookie itself, but we’re counting on you to resist the urge to dip your index finger in there.
5. Add the brown sugar and the egg, whisking to combine. With the help of a spatula, fold in the flour. The moment of fusion has finally arrived! Use a 1 tbsp portion (or ice cream) scoop to ensure a precise quantity of brownie batter to place on the cookies (without spreading it out). After all, we don’t want it to overflow!
6. Bake in the oven, one tin at a time, for eight minutes. Is it ready? Given that each oven doesn’t heat the same, we recommend keeping an eye on the brookies as they bake. Enlist the help of your nose and eyes: when the brookies are ready, the house will smell really good, the cookie will be golden, and the brownie will be crinkly on top.
Let the brookies cool on a wire rack for 15 minutes before unmoulding. If you buttered your muffin tins properly, they should easily plop out of their moulds. Didn’t grease them properly? (Read the next step.)
7. Use a butter knife to delicately unstick the brookies, as if it was a bandage on your knee. Once done, let them cool completely on a wire rack for two hours.
Pro tip: Professional bakers and pastry chefs use unsalted butter in most of their desserts. Why? The small amount of salt naturally present in butter, as well as the salt added to the cookie dough, are just enough to give these treats a kick!
For those of you looking for another step-by-step culinary project, try this burrito bowl or even our vegetarian “BLT” sandwich.