Brookies Triple Chocolate Brownie Dough
8 oz semi-sweet chocolate chips
8 oz bittersweet chocolate chips
4 tablespoons butter
1/2 c granulated sugar
1 tsp vanilla extract
1/4 teaspoon salt
1/2 c flour
1/2 tsp baking powder
1 cup (approx. 6 oz) Dark chocolate chunks
1 cup (approx. 6 ox) semi-sweet chocolate chips
In a medium microwave-safe bowl, place 8 oz semi-sweet chocolate chips, 8 oz bittersweet chocolate chips and butter. Microwave at 30 second intervals, stirring after each, until melted and smooth.
In a mixing bowl, beat eggs with sugar until light yellow and thick, about 3 minutes. Add vanilla and salt. Fold in melted chocolate mixture, then add baking powder and flour. Add dark chocolate chunks and semi-sweet chips (Note: If you can't find dark chocolate chunks, substitute semi-sweet for all). Place batter in the freezer to cool while you make the chocolate chip cookie dough.
Brookies Chocolate Chip Dough
2 sticks unsalted Butter (1 cup)
3/4 C. Granulated Sugar
3/4 C. Brown Sugar
3/4 tsp. Salt
1 Tablespoon Vanilla
3/4 tsp. Baking Soda
2 ¾ C. Flour
1 ½ C. Chocolate Chips
Whip butter until creamy, then add sugar and beat. Add salt, vanilla & egg. Sift flour and soda then add to mixture. Add chocolate chips and stir well. Note: This is for HIGH ALTITUDE. For sea level, increase baking soda to 1 tsp., reduce flour to 2 ½ c. and only add one egg.
To bake Brookies, preheat oven to 350 degrees F. Scoop out heaping teaspoons of each dough then roll gently into a ball. Place on Silpat baking sheet (or parchment paper) on a cookie sheet. Repeat for each cookie. Bake for 10 minutes at 350 degrees. Remove from oven and let cookies sit on pan for several minutes before removing to cooling racks. Makes approx. 4 dozen large Brookies