Wednesday, January 11, 2012


A while ago I won the Clinton St. Baking Company Cookbook from a blog.  For the life of me I can NOT remember which blog it was from, and for that I am deeply sorry.  The cookbook however is great!  If you like down home, family friendly food this is the book for you!  The cover has the most delightful pancakes, topped with chocolate chunks.  It's just a taste of the yummy treats you'll find inside!  These Brookies were discovered in this cookbook, and were one of the first things the Kitchen Witch bookmarked when browsing through it.  The Witch has made many chocolate cookies in the past - Death by Chocolate cookies, chocolate crinkles, you get the idea, we love a chocolate cookie here - so when I saw this cookie that was a brownie/cookie hybrid, I knew that I had to make it!

The recipe calls for 'high quality chocolate', the Kitchen Witch used Ghiradelli 62% cacao double chocolate chips.  I had them on hand, and they're our favorites.  Callebaut, Guittard or Valhrona would also be good choices.  Nestles Toll House would NOT be a good choice here.  You really need that depth of deep chocolate flavor in these tasty treats, so do spend a few extra dollars and get the better chips.  You'll be happy you did.

The brookies mix up quick and easily, heck the Witch didn't even use the KitchenAid for this one!   In less than 30 minutes the house smelled amazing and the brookies were done.  The outsides are dry and cracked, just like a brownie is.  The insides are soft, gooey and oh so rich.  If you like chocolate cookies make these. If you like brownies, make these!  I can't say enough good things about these brookies.  They have officially become the chocolate cookie of choice here at the Witches' home.  And that's saying a lot!

Source: Clinton Street Baking Company Cookbook
makes about 30 cookies
2 cups high quality 62% cacao chocolate chips
3/4 c brown sugar
2 eggs
1 T oil
1 t butter
1/2 c flour
1/4 t salt
1/4 t baking powder

Preheat oven to 350F

Melt 1 cup chocolate chips with the oil and butter until melted.  Stir well to melt all chips.  Allow to cool slightly.

In a small bowl mix the flour, salt and baking powder together.

In a medium work bowl mix the eggs and brown sugar together.  Add the melted chocolate, stirring well to thoroughly mix.  Scrape down sides before adding the flour mix.  Whisk it in until just in mixed, then add the remaining chocolate chips and stir well.

Transfer batter to a shallow pan, like a pie pan and put in the freezer for about 10 minutes to firm up batter before scooping.

Scoop cookies onto either a parchment or silpat lined sheet pan.  Using a 1T size scoop, form cookies.

Bake  10-11 minutes, until tops are dry looking and cracked like a brownie.  Remove from oven and allow to rest on tray for 5 minutes before removing to a cooling rack.  The centers will be very soft and brownie like in texture.  These cookies are best consumed in the first 12 hours, they begin to dry out after that and lose that brownie like texture.

Nutrition Facts calculated at SparkPeople recipe calculator Amount Per Serving Calories 75.6 Total Fat 3.4 g Saturated Fat 1.8 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.4 g Cholesterol 12.7 mg Sodium 30.4 mg Potassium 26.0 mg Total Carbohydrate 13.7 g Dietary Fiber 0.6 g Sugars 11.1 g Protein 1.2 g


Foodycat said...

Brookies! How clever! And they look so good!

Jenn said...

LOL.. Brookies! I love it!! The name AND the cookies of course! Can't keep me away from anything chocolate :)

Cranberry Morning said...

Great name! Delicious-looking, especially with a good cup of strong coffee.

Siri said...

Yup, making these. In my recent Blondies post I asked why THOSE aren't called Brookies - funny : )

Yenta Mary said...

You offer this torture right while I'm trying to decide what to make for dinner??? Brookies for dinner!!! Yay, brookies!!!

Sarah said...

These look absolutely decadent. I am wondering if I should offer something like this at the market next summer.

April said...

Oh my goodness these look good. I am definitely bookmarking these, and will make them as soon as I get my hands on some good, gluten free flour. Having to eat gluten free can suck sometimes. :(

StephenC said...

Cool looking cookies!
Hope this is not a duplicate offer. I have a Word document I've written that contains 100 soups with no more than 5 ingredients. Not to worry, it's only 18 pages. Want a copy? Write to me at and I'll send it to you. It's free!!!

Aarthi said...

First time here..You have lovely blog with awesome recipes…I am your new follower..Do check my blog if you have time..


Liz said...

You make me want to start baking again! Look delicious!

Ananda Rajashekar said...

hey andrea i'm here after a long time, for strange reasons i wasn't getting ur updates! brookies (smart :D) looks heavenly can you send some pl ?

Velva said...

These look really good. This is something my boys would love...I have the ingredients on hand too. Now, on the list. Thanks.


Miss Meat and Potatoes said...

YUM! I covet both the cookies AND the book. I was lucky enough to eat there when I lived in New York and their pancakes were to die for. Always a line around the block to get in there on the weekends but worth it.

Ann Minard said...

In my oven baking as I am husband and son are salivating: )

Kathy Shea Mormino said...

Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

I hope you can make it!


Kathy Shea Mormino

The Chicken Chick

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