Ling Bakes : Brownies + Cookies = BROOKIES

Right after returning to office from lunching hour, I will start to yawn. Yes, the brain is lack of oxygen...ehehheeh and that makes me extremely sleepy especially when my tummy is full with yummy food. Hence, I try not to take rice. So, how to overcome the sleepiness? I will start to find some tidbits to nibble preventing my eyes from closing. Guess...my boss always seeing me nibbling more than working..hahahahahha.

Nibbling at office has become a norm and I decided to bake some cookies. Knowing that I always fail in baking cookies, I was thrilled when I came across Anne's blog when she bakes BROOKIES.

I know my cookies will never turn crispy thus BROOKIES is just the right recipe for me.
"Brookie is a cross between a brownie and a cookie , or should I say , a 2 in 1 treat ?! , part chocolate cookie , part fudgy brownie"**according to ANNE.

Unfortunately, my BROOKIES turned into a beehive. Nevertheless, the texture & yummyness was still there and I was happy nibbling them away during the movie marathon.

Brookies **recipe adapted from My Bare Cupboard - Anne

Ingredients
1 tablespoon sunflower oil
1 tsp unsalted butter
2 cups semisweet chocolate chunks ( 52 - 62% cacao ) ( 1 cup bittersweet and 1 cup white choco chips )***I swapped with choco marble chips
2 large eggs
3/4 cups light brown sugar
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt

Method
* Preheat oven to 350°F / 180°C .
* Melt the oil , butter and 1 cup of the chocolate together in a microwave-safe bowl in the microwave on high heat or melt the mixture in the stainless-steel bowl of a double boiler . Let cool .
* In another bowl , with a whisk , mix the eggs , sugar and vanilla together until well combined .
* Fold the melted chocolate mixture into the egg mixture .
* In another bowl , whisk together the remaining dry ingredients . Add the flour mixture into the chocolate mixture and mix until well combined , then add in the remaining chocolate chunks .
* Freeze the batter in a shallow pan , ( such as pie plate ) for 6 to 8 minutes until the batter sets and hardens slightly . I didn't freeze the batter since it was quiet thick enough to scoop directly onto the baking sheet .
* Line 2 baking sheets with parchment paper . Scoop about 10 tablespoon-sized Brookies onto each sheet . Bake for 11 to 12 minutes until tops look dry and cracked ( the insides will still be quiet moist ) . Cool completely

While I was searching for tips of getting a perfect cookie, I came across this blog and I thought it will be nice to keep it as a future reference.

Tips for getting that perfect cookie texture.