Brookies are a rage in baking world. In couple of previous BM’s I have seen fellow marathoners posting these . I specially remember Archana and Valli posting them and they looked so so good . I had baked these long long back , yes when the kids had come for their vacation . I knew I would have no time after the September Mega Marathon as we had travel plans for October as well as November .
We had a wonderful three week trip to UK . Even though I am not very fond of cookies but whenever I am out of country I love trying new variations . In Edinburgh our host for the apartment had placed a box of short bread biscuits and how I loved them . Now these definitely are on my to do list , but for now enjoy these chocolate brookies which are soft and chewy and a cross between brownies and cookies .
½ cup all purpose flour
¼ cup dark cocoa powder
¼ tsp baking powder
½ tsp baking soda
⅓ cup castor sugar
¼ cup unsalted butter
¼ tsp salt (skip if using salted butter)
1 tsp vanilla extract
2-3 tbsp milk or as required
Preheat the oven at oven to 160deg C.
Line a baking tray with parchment paper.
Sift flour, cocoa powder, baking powder and baking soda.
Add in sugar and a pinch of salt.
Add butter , vanilla extract and mix.
Gradually add milk to bind the dough ,
Add half the chocolate chips and mix to form a smooth dough.
Wrap in a cling film and chill the dough for 10 – 15 minuets.
Make even sized balls and place on the parchment paper.
Place them at least 2” apart as the brookies tend to spread.
Arrange the rest of chocolate chips on these balls and then bake.
Bake for 10 minuets only, the brookies will look soft and undone , but that’s ok.
Leave them in the tray for 10 – 15 morning mutes or until cool.
Transfer to a airtight container .