A brookie a creative combination of two favorites: half chocolate chip cookie, half brownie. This gluten-free version is perfect for all tastes and dietary preferences.
Preheat oven to 375°F. For the Brownie Batter, mix granulated sugar and cocoa powder in large bowl. Set aside. Mix cornstarch, sorghum flour, tapioca flour, baking powder, xanthan gum and salt in medium bowl. Set aside. Microwave butter in large microwavable bowl on HIGH 2 minutes or until melted. Stir in cocoa mixture until well blended. Add eggs and vanilla; mix well. Gradually stir in flour mixture until well blended. Set aside.
For the Cookie Dough, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
Drop Brownie Batter by scant tablespoons about 2 inches apart onto ungreased baking sheets. Top each with a rounded tablespoon of Cookie Dough, placing it slightly to the side of instead of directly on top of the brownie.
Bake 8 to 10 minutes or until cookie is lightly browned and brownie is set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• Read labels of all recipe ingredients to ensure all are gluten-free.
• Line baking sheets with parchment paper for easy clean-up.
Storage Tip: Store cookies in airtight container at room temperature up to 5 days.
Flavor Variations: Substitute any of the following flavor extracts for the vanilla extract in the Brownie Batter. Prepare Cookie Dough as directed.
Gluten-Free Raspberry Brookies: 1 tablespoon McCormick® Raspberry Extract
Gluten-Free Peppermint Brookies: 1/2 teaspoon McCormick® Pure Peppermint Extract
Gluten-Free Orange Brookies: 1/2 teaspoon McCormick® Pure Orange Extract
Gluten-Free Almond Brookies: 1/2 teaspoon McCormick® Pure Almond Flavor