Kamis, 20 Desember 2018

BROOKIES {BROWNIE + CHOCOLATE CHIP COOKIES}

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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

  1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
  2. 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.
  3. ...................................................................................................................
  4. ............................................................................................................................
full recipe : www.melskitchencafe.com



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