I’ve just gotta tell you guys about what happened to me on Saturday. Or more accurately put- what I did to myself– ha.
You are going to see where this is going immediately and I am sure it won’t be that funny to you since it was more of a ‘had-to-be-there’ scenario. But I am so utterly embarrassed that I have to get the shame off my chest.
I was making some almond milk with my daughter, who was sitting on the counter, helping me add things to the blender. Well, I got the almond milk strained and put back in the blender to add a couple flavorings- a lil’ honey and a touch of vanilla. And it doesn’t take much to mix the honey and vanilla into the almond milk so I generally just give it a whirl on the lowest setting for a few seconds. Done. Ha yeaaaaaaa, well ya see, I was feeling mighty cocky that day. And I might have been in a bit of a hurry too. So I threw the blender container back on the motor, checked the dial to make sure it was down to speed 1 (the lowest) and thought,”I don’t need to put the top back on. It won’t go more than 1/2-inch up the sides up the container. I really don’t need it.” DUMB. The container was just 3 feet on the other side of the kitchen. Lazy, lazy, lazy. And DUMB! Jeez.
Wouldn’t ya know it- I forgot to check the switch on the blender that takes it off of variable speed and puts it onto HIGH. I hardly ever have it on high so I didn’t even think to look. But guess what? This particular time I chose to turn it on without a top- it was on high. BAH.
And you can imagine the shock it gave me and my daughter when not only the noise burst into the silence so loudly, but the almond milk came down on my kitchen like a rainstorm in the South (terrified of those storms).
Oh man, did she start screaming!!! Haha poor thing was SO upset. First of all she was scared and secondly she was soaked. And she absolutely hates when her clothes are wet. It took forever to calm her down. Almost as long as it took me to clean up my kitchen. And I couldn’t clean it completely off the paint on my walls. You can still see a faint shadow. It’s a good thing my walls are the same color as almond milk.
Speaking of my daughter- she LOVED these cookies! Can’t ya tell? Haha cookies are just about her favorite thing ever. Sometimes I feel bad about having basically fed this craze you has for cookies, but other times its just too cute. This was one of those times.
Completely covered in chocolate.
It was anticipated. That’s why I got her right down to her underwear. I hate when stains don’t come out of her clothes. I can’t tell you how many chocolate stains are forever on her shirts.
Wow, have I rambled for this post or what!
BASICALLY, all that you need to know about these cookies are that they are a cross between a cookie and a brownie- a brookie! If the two got together and had a child- this would be it. Perfect, beautiful, chocolate-y deliciousness.
If you like the two as much as I do separately, you will like their offspring. The Brookie is fantastic.
Just make sure that you chill the dough until it is pretty darn firm before you scoop it out to bake it. Otherwise they might spread much more than you would ideally like.
- 1 Tb canola oil
- 1 tsp unsalted butter
- 12 ounces semisweet chocolate chunks, divided
- 2 large eggs, at room temperature
- ¾ cup light brown sugar
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- Preheat oven to 350°F.
- Melt the oil, butter, and 1 cup (6 ounces) chocolate together in a microwave-safe bowl in the microwave on high heat. Stir the mixture at 1-minute intervals. The total time to melt this mixture will be 2½ to 3 minutes. Or melt the mixture using a double-boiler. Let cool.
- In another bowl, with a whisk, mix the eggs, brown sugar, and vanilla together until combined.
- Fold the melted chocolate mixture into the egg mixture.
- In another bowl, whisk together the remaining dry ingredients. Add the flour mixture into the chocolate mixture, mix well until combined, and then fold in the remaining chocolate chunks.
- Freeze the batter in a shallow pan (such as a pie plate) for 6 to 8 minutes until the batter sets and hardens slightly.
- Coat 2 cookie sheets with nonstick cooking spray or line with parchment paper. Scoop about 10 tablespoon-sized Brookies onto each sheet. Bake for 11 to 12 minutes, until the tops look dry and cracked (the insides will still be quite moist). Cool completely. The Brookies will be perfectly soft and chewy.
adapted from The Clinton Street Bakery Cookbook