A brookie is a creative combination of two favorites: half chocolate chip cookie, half brownie. This gluten-free version is perfect for all tastes and dietary preferences.
30m
PREP TIME
10m
COOK TIME
185
CALORIES
23
INGREDIENTS
A brookie is a creative combination of two favorites: half chocolate chip cookie, half brownie. This gluten-free version is perfect for all tastes and dietary preferences.
30m
PREP TIME
10m
COOK TIME
185
CALORIES
23
INGREDIENTS
Ingredients 60 (1 brookie) Servings
- Brownie Batter
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup cornstarch
- 1/2 cup sorghum flour
- 2 tablespoons tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter
- 4 eggs
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- Cookie Dough
- 1 3/4 cups cornstarch
- 1 1/2 cups sorghum flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3 eggs
- 4 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 package (12 ounces) semi-sweet chocolate chips
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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.
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