Moist and chewy on the inside, light and crispy on the outside; chocolatey through and through - everything you love about a brownie, in the convenient, sticky-finger-free size and shape of a cookie. Seriously, what more could you want?
from the Clinton St. Baking Company Cookbook by DeDe Lahman and Neil Kleinberg
1 tbsp canola oil
1 tsp unsalted butter
2 cups semisweet chocolate chunks (52-62% cacao) (I used bittersweet and they turned out fine)
2 large eggs
3/4 cup (150 grams) light brown sugar
1/2 tsp vanilla extract
1/2 cup (62.5 grams) all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
- Preheat oven to 350 degrees F. Place two racks in the upper and lower thirds of the oven.
- Melt the oil, butter, and 1 cup of the chocolate together in a microwave-safe bowl in the microwave on high heat. Stir the mixture at 1-minute intervals. The total time to melt this mixtre will be 2.5-3 minutes.
- In a large bowl, with a whisk, mix the eggs, brown sugar, and vanilla together until combined.
- Fold the melted chocolate mixture into the egg mixture.
- In another bowl, whisk together the remaining dry ingredients. Add the flour mixture into the chocolate mixture, mix until combined, and then fold in the remaining chocolate chunks.
- Transfer the batter to a shallow pan (such as a pie plate) and put in the freezer for 6-8 minutes, until the batter sets and hardens slightly.
- Grease or line 2 cookie sheets with parchment paper. Scoop about 10-12 tablespoon-sized Brookies onto each sheet. Bake for 11-12 minutes, removing halfway through to rotate cookie sheets from top to bottom, front to back (this ensures even baking). Bake until the tops look dry and cracked. Cool completely on the cookie sheets before serving.