I celebrated my 33rd birthday late last week, and spent my special day on an amazing holiday in Garmisch-Partenkirchen, a stunningly beautiful ski resort on the German border with Austria. I managed to cram all my favorite activities into the day: hiking, playing in the snow, exploring historic sites, and enjoying my hubby’s company. I also discovered what will be, for the rest of my days, a delicious birthday cake substitute: the Brookie.
For those that don’t know, my first name is Brooke – which makes the discovery of the Brookie such a fun one for me. A genius combination of two long-time favorites, Brookies pair the flavor and crackly surface of a brownie with with the soft, chewy texture of a cookie. And oh my goodness, are they fantastic! Fantastic enough to give up birthday cake, which was frankly unfathomable only a week ago. Give these a try for the chocolate lovers in your life, and enjoy 🙂
Yields | 25 cookies
Inspiration | AllRecipes.com
- 2/3 cup vegetable shortening
- 1 1/2 cups packed light brown sugar
- 2 large fresh eggs
- 1 tsp pure vanilla extract
- 1 tbsp water
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in second egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended, then fold in chocolate chips. Cover and chill dough for 1 hour.
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.