Remember this commercial?  I actually don’t, but the saying is something I will never forget.  Each one is delicious on its own, but when you put them together – WOW!

When I started this blog, I was taking a leap.  I was doing something that was bottled up in my head for years, and I was finally getting it out.  As I have written before, most of my good friends enjoy their food, in fact I can even go as far as to say that many of them LOVE their food.  But there is a difference – I am consumed by food, and in a good way.  I have not let it affect my life in a negative way, but it brings me an immense amount of joy.  I love cooking and baking for my family – and with my family – and I love sharing what I make with others.

I remember when I started the blog, people started to find me.  I started to find people who were like me – they had regular jobs and families, but who loved food – they were obsessed like me.  I remember going to one of my first food photography classes at The Pantry, and finding out that there were a ton of people just like me.  It was great to be able to bond with them.  One of the people who found me was Keren Brown.  Her story is amazing – she was new to Seattle, and created a blog to connect with the Seattle food scene – and what a scene there is.  I had no idea.  I was so flattered that she invited me to one of her food events, it was like a dream come true.  Unfortunately I don’t get to participate as much as I would like to – my job is just slightly demanding (ha!), and when I am not working, I am spending time with my family – but occasionally I do something just for me – and it is pretty incredible.  She calls her events Foodportunity  – and they are just that – they are an opportunity to be surrounded by food.  Food to eat, food to discuss, and people to meet who are obsessed with food.  It is food attached to people who love it – getting them eating and talking about food, the perfect combination.

My mother sent me this recipe, and I was hitting myself for not thinking of this myself.  This recipe comes from the Brooklyn bakery Baked – and boy have they got a winner here.  Two great tastes that taste great together – is it a cookie or a brownie, no wait – it is both!!!  It was almost like someone dropped chocolate chip cookie dough onto a brownie, and it was genius – just like those Reese’s Peanut Butter Cups were.  Personally, I prefer a Brookie.  In a way, it was like a Foodportunity.  An opportunity to be surrounded by two of the most classic american baked goods, and opportunity to taste two favorites as one, and boy will this get people talking about food…


chocolate chip cookie dough

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 6 oz. semisweet chocolate chips

brownie batter

  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for muffin tin
  • 3/4 cup all-purpose flour
  • 1 tablespoon dark cocoa powder
  • 1/2 teaspoon fine grain sea salt
  • 5 oz. dark chocolate (top quality, 60 to 72 percent cacao), coarsely chopped
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract


Using butter or nonstick spray, grease the bottom and sides of a 24 cup mini-muffin tin.  Set aside.

chocolate chip cookie dough

Add flour, fine grain sea salt and baking soda to a large bowl, whisking to combine. Set aside.  In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, white sugar and dark brown sugar on medium speed until smooth and creamy. Using a spatula, scrape down the sides of the bowl. Add the egg and beat until light and fluffy. Add vanilla and mix until just incorporated. Add half of the flour mixture to bowl. Mix for a few seconds on low then increase the speed to medium. Beat until just combined (15 – 20 seconds). Add the remaining flour mixture and repeat the process above. Do not overmix here. Gently fold in the chocolate chips.  Cover bowl, transfer to the refrigerator and chill for at least 3 hours before using.


Add flour, fine grain sea salt and cocoa powder to a medium bowl, whisking to combine. Set aside.

Bring a large pot filled with 2 inches of water to a simmer. Set a heatproof bowl on top of the pot, but make sure the bottom of the bowl is not touching the simmering water. Add butter and chocolate to the bowl, stirring until melted and combined. Turn off the heat, but keep the bowl on the pot. Whisk white sugar and light brown sugar into the chocolate mixture. Remove the bowl from the pot and let cool to room temperature.  Add eggs to the chocolate mixture, whisking until just combined. At this point, switch from a whisk to a spatula. You want to avoid adding extra air to the batter. Add vanilla and stir until just combined. Gently fold flour mixture into the chocolate mixture until just incorporated. Do not overmix here.

Fill each well of the muffin tin halfway with batter. Transfer muffin tin to the refrigerator and let chill for at least 1 hour. Both the cookie dough and brownie batter must be well chilled before baking to insure even cooking.

Preheat your oven to 375°F and place a rack in the center of the oven (please see notes above regarding cooking times and temperatures).

Once thoroughly chilled, take the muffin tin from the refrigerator. Using a small spoon, scoop out a small amount of chilled cookie dough. Using your hands, shape dough into ball then slightly flatten it into a disk. The disk should be a bit smaller than the top of the muffin tin wells. Gently press the disk into one of the wells of batter. Repeat this process with remaining 23 wells.*

Place the muffin tin in the oven and bake until the cookies are golden brown ( 11 – 13 minutes), rotating the muffin tin halfway through.

*You will have extra chocolate chip cookie dough leftover. Don’t throw this out. Make cookies. Roll remaining dough into balls. Slightly flatten the balls into disks and place on a cookie sheet lined with a silpat or parchment paper. Bake in a 375 oven until golden brown (9 – 11 minutes depending on the size of your disks). Let cool for a minute on the baking sheet then transfer to a wire rack to cool completely. Or enjoy warm.

For a printer-friendly version of this recipe, please click here:  Brookies