Monday, July 30, 2012

Reverse Chocolate Chip Brookie!

While I was away for the weekend, I desperately needed one of my shifts from work covered. Luckily, a lovely co-worker of mine was kind enough to cover me. As a thank you, she'll be getting some brookies :]

What I did was reverse the normal regular chocolate chip cookies by making a chocolate cookie with white chocolate chips! Then instead of using white sugar, I used golden brown sugar to make it thicker, making it taste like a brownie and cookie at the same time! Definitely a go-to recipe when you can't decide between having cookies or brownies! The possibilities are endless too! You can make it without the chips, dousing them with powdered sugar instead for a crackle cookie. Or if you love mint like I do, you can always do mint chips! Or maybe caramel? Yummm. Might as well make them all!!!

For this Reverse Chocolate Chip Brookie I just modified the Andes Mint Cookies. See below! Enjoyyyyyyyyyyyy!


Yield: 2 Dozen


1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tbsp butter, softened
3/4 cup golden brown sugar
1 large egg
1 tsp vanilla extract
1/4 cup white chocolate chips


Preheat the oven to 350°F.
In a large mixing bowl, combine the dry ingredients (flour through salt).
In a separate bowl, cream the butter and sugar together on high speed for 2 minutes. Add the egg and vanilla, and beat until well combined. Add the flour mixture, 1/4 cup at a time, and mix until combined. Fold in the white chocolate chips.
Drop the dough by teaspoon-fulls onto a large baking sheet coated with cooking spray.
Bake for 10-12 minutes, or until no longer doughy. Cool completely on a wire rack.
80-90 calories per cookie

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