RECIPE FOR BROOKIES RECIPES

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SNICKERDOODLES RECIPE - NYT COOKING



Snickerdoodles Recipe - NYT Cooking image

These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.

Provided by Samantha Seneviratne

Total Time 35 minutes

Yield About 1 1/2 dozen cookies

Number Of Ingredients 9

1 1/2 cups/180 grams all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
10 tablespoons/140 grams unsalted butter (1 1/4 sticks), at room temperature
3/4 cup/150 grams granulated sugar, plus 2 tablespoons
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon ground cinnamon

Steps:

  • Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
  • In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
  • In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
  • Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.

Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 2 grams, CarbohydrateContent 18 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 4 grams, SodiumContent 73 milligrams, SugarContent 10 grams, TransFatContent 0 grams

BEST BROOKIES RECIPE - HOW TO MAKE HALF BROWNIES ... - DELISH



Best Brookies Recipe - How to Make Half Brownies ... - Delish image

Ever have those moments when you can't decide if you're craving a warm chocolate chip cookie or a fudgy brownie? Us, too! That's why you need the brookie—the half brownie–half cookie—in your life. Here's our easy (and favorite) recipe to make at home.

Provided by Makinze Gore

Categories     birthday party    dinner party    baking    dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 2 dozen

Number Of Ingredients 17

1/2 c.

(1 stick) melted butter

3/4 c.

granulated sugar 

1/2 c.

unsweetened cocoa powder

2

large eggs 

1/2 tsp.

pure vanilla extract 

1 c.

all-purpose flour

1/2 tsp.

kosher salt 

1/2 c.

(1 stick) butter, softened 

1/2 c.

packed brown sugar 

1/4 c.

granulated sugar 

1

large egg 

1 tsp.

pure vanilla extract 

1 1/2 c.

all-purpose flour 

1/2 tsp.

baking soda 

1/2 tsp.

kosher salt 

1 c.

chocolate chips

Flaky sea salt, for sprinkling  

Steps:

  • Preheat oven to 350° and line two large baking sheets with parchment paper.  Make brownie cookie: In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs and vanilla and whisk until glossy. Add flour and salt and whisk until just combined. Refrigerate while you make chocolate chip cookie dough.  Make chocolate chip cookie: In another large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add egg and vanilla and beat until combined. Add flour, baking soda, and salt and beat until just combined, then fold in chocolate chips.  Make brookie: Using a small cookie scoop, form a heaping scoop of each dough into balls. Take one brownie ball and one cookie dough ball and roll them together. Repeat with remaining doughs.  Place on prepared baking sheet 2" apart, then flatten slightly and sprinkle with sea salt. Bake until golden around the edges and just set, 10 minutes. Let cool 5 minutes before transferring to a wire rack, then let cool completely.

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What do you get when you mix together classic brownies and chocolate chip cookies? These amazingly delicious brookies of course! These chocolate chip cookie brownie bars have a soft brownie center and a light cookie crunch that make them an instant family-favorite. Plus, this brookie recipe only takes 15 minutes to prep with the help of a pouch of Betty Crocker™ chocolate chip cookie mix, and a box of Betty Crocker™ fudge brownie mix. Top these decadent treats with a scoop of ice cream or just enjoy them as they are - sweet, chewy, and swirling with brownie and chocolate chip cookie flavor.
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  • Preheat the oven to 350F. Grease a 9x13-inch baking pan and line with parchment paper, leaving two sides longer, that hang about 2-inches over the long sides of the pan.  For the brownie batter: In a medium saucepan, melt the butter on medium-low heat. Add the chopped chocolate, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and instant coffee, and whisk to combine. Remove the pan from heat and let it cool for 5 minutes. Stir in sugar, vanilla, egg and egg yolk just until just combined. Add the flour and baking powder, and fold in with a rubber spatula just until incorporated. Set aside. For the cookie dough: In a large mixing bowl, combine the butter and sugars. Beat on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. In a small mixing bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and beat just until incorporated. Reserve 1/4 cup of the chocolate chips, and mix the remainder into the cookie dough.  Drop the cookie dough and brownie batter by heaping spoonfuls around the prepared pan, alternating the two types of dough. Gently tap the pan on the counter to settle the batter and close up any gaps. Sprinkle with the remaining 1/4 cup of chocolate chips. Bake for 20 minutes, then tent with foil and bake for another 10-15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brookies cool completely in the pan, about 1 hour. Remove the brookies by pulling on the ends of the parchment paper and transfer them to a cutting board for easy slicing. 
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SNICKERDOODLES RECIPE - NYT COOKING
These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.
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