King Size Brookie: Go Big or Go Home

It is time to Fill the Cookie Jar again! This month the FTCJ Bloggers have a patriotic theme to our cookies, so be sure to scroll to the bottom of the post to see what they brought to the virtual cookie exchange. My contribution is this King Size Brookie: half brownie, half chocolate chip cookie. The best of two desserts baked into one giant cookie.

I heard someone in the back ask, “What makes these American or patriotic?” Well, Class:

• We all know the chocolate chip cookie was invented in America at the Toll House Inn in Massachusettes.
• Brownies were invented in America (probably, depending on which story you believe).
• And the Brookie hybrid was probably invented by some crazy American that couldn’t decide which to bake, kind of like me.

Other than that, I got nothing. I didn’t think of it when I made it, but you can use red, white and blue M&Ms or top it with some patriotic sprinkles when you add the cookie dough if you want to give it a nice patriotic touch.

I think my fellow FTCJ bloggers will forgive me for stretching it a bit this year after I made these two cookies the last two years for our July theme.

Truth be told, I wasn’t thinking about the patriotic theme when I made this. It was for a going away party for one of my best friends who moved halfway across the country this week. I knew anything chocolate would be a hit with the kids and adults alike.

Most brookies are individual cookies made in cupcake tins or mini pie pans. But, this is July. I don’t want to be baking multiple batches of cookies. It’s too hot and I want to be out having fun. So, I made it into one giant cookie and cut it into wedges. Smart move on my part.

The only trick to this is to precook the brownies for about 10 minutes before adding the cookie dough to the top. And you might want to check that your camera lens is clean before taking photos… #bloggerproblems 🙁

Before baking the brownie / after baking 10 minutes / the addition of the cookie dough.

When you add the cookie dough, try to leave some spaces for the brownie to bake through.

This disappeared fast. I tried to send half of it home as a late night packing frenzy pick me up, but I don’t think it made it that long.

Print

King Sized Brookie

Ingredients

BROWNIE

• 3 oz unsweetened baking chocolate
• 1/2 cup salted butter
• 2 Large eggs
• 1 cup white sugar
• 1/2 tablespoon vanilla extract
• 1/2 cup all purpose flour
• 1/2 teaspoon baking soda

COOKIE

• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/3 cup sugar
• 1/3 cup brown sugar packed
• 1 teaspoon vanilla
• 1 Large egg
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Lightly oil a 9" cast iron skillet.

brownie

1. Melt the unsweetened chocolate and butter on stove or in microwave until almost melted. Stir until completely melted. Set aside to cool for a few minutes.
2. In a large mixing bowl, beat egg until light yellow, 2-3 minutes. Add sugar and beat until mixed.
3. Add vanilla and chocolate mixture to the egg and sugar and mix until smooth. Add the flour and baking soda and stir until just combined. Pour into cast iron skillet. Rinse bowl to use for cookie.
4. Bake brownie for 10 minutes then remove from oven.

cookie

1. In a medium bowl whisk together flour, baking soda and salt. Set aside.
2. In a large bowl, beat together butter and sugars until creamy. Add vanilla and eggs until incorporated.
3. Gradually add flour mixture to butter mixture until combined. Stir in chocolate chips.

brookie

1. After brownies have cooked for 10 minutes, remove from oven and add cookie dough to the top in giant tablespoon size scoops. Don't completely cover the brownie, you want some peeking out of the cookie.
2. Return to the oven and bake until cookie is browned on top and a toothpick inserted in the middle comes out clean. About 20-25 minutes.

Fill the Cookie Jar

Until next time, happy eating.

~Audrey