Day 11: Brookies

Brookies
From Clinton St. Baking Company Cookbook
(Makes about 18-20)

• 1 tablespoon of canola oil
• 1 teaspoon of unsalted butter
• 2 cups of semisweet chocolate chunks (52-62% cacao)
• 2 large eggs
• 3/4 cup of light brown sugar
• 1/2 teaspoon of vanilla extract
• 1/2 cup of all-purpose flour
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of salt

1. Melt the oil, butter, and 2 cups of the chocolate together in a stainless-steel bowl of a double boiler. Let the mixture cool.
2. In another bowl, whisk the eggs, brown sugar, and vanilla together until combined.
3. Fold the melted chocolate mixture into the egg mixture.
4. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the chocolate mixture until combined.
5. Freeze the batter in a shallow pan for 6 to 8 minutes until the batter sets and hardens slightly.
6. Preheat your oven to 350°F at this time.
7. Scoop the cookie dough into balls and place on baking sheet.
8. Bake for 11 to 12 minutes until the tops look dry and cracked.
9. Cool completely for a soft and chewy Brookie.