But brilliance wouldn’t matter one little lick if the
finished cookie wasn’t edible or if the batters didn’t have the same
consistency while baking or if they looked a mess.
And when they realized they were homemade, there was nothing
to do but make another batch the next day so they could get in on the
smushing-together-to-create-the-brookie-effect action.
INGREDIENTS
BROWNIE COOKIE BATTER:
- 10 tablespoons butter, softened
- 2/3 cup lightly packed brown sugar (5 ounces)
- 2/3 cup granulated sugar (5 ounces)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups plus 3 tablespoons flour (7.25 ounces)
- 1/2 cup unsweetened natural cocoa powder (1.5 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
CHOCOLATE CHIP COOKIE BATTER:
- 10 tablespoons butter, softened
- 2/3 cup granulated sugar (5 ounces)
- 2/3 cup light brown sugar (5 ounces)
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup chocolate chips (mini size preferred)
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
- For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
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full recipe : www.melskitchencafe.com