Are you a brownie person or a cookie person?
I find there is a divide. Sure we all love both, but if you could only choose one which one would you go for?
Me? The cookie wins any day. Lucky for you, you don’t even have to choose. I bring you (drum roll please) The Brookie! Half cookie half brownie all delicious.
The brookie is what you get when you combine the rich, fudgy chocolate of a brownie with the ease and convenience of a cookie. You get a great cookie- bursting with chocolate chips, and a chewy brownie- complete with that little flaky layer on top, all in one bite. Heaven.
If you’re feeling extra ambitious make them using different kinds of olive oil. Have a brookie tasting party! Buy different flavors of olive oil and make small batches of brookies using the different ones.
…why yes, they do have a round sensation don’t they? Oh, an aged 97’ extra virgin, why yes I do get that flavor…let me have one more to be sure…
Now don’t you feel sophisticated? And have the perfect excuse to shove your face full of brookies!
- ½ cup olive oil
- 1 cup sugar
- 2 eggs
- ¾ cup flour
- ¾ cup cocoa powder
- ½ tsp sea salt, plus more for sprinkling
- 1 tsp baking soda
- 1 tbsp hot water
- 1 tsp vanilla
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 350 degrees and grease baking sheet.
- Add the olive oil and sugar to a large bowl and mix until well combined.
- Add the eggs,
- Add the cocoa powder, flour, and salt and beat until a dough forms - it should be the consistency of a thick brownie batter.
- In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined.
- Stir in the chocolate chips with a spatula.
- Refrigerate the batter for at least 2 hours, up to overnight.
- Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.
- Bake for 10 minutes, or until edges are set.
- Let cool completely on the baking sheets then transfer to a wire rack to cool.