today we hosted our first cookie swap at the office, and oh my, what fun it was!  we all brought a couple dozen cookies and recipes to exchange and had the best time making ourselves nearly sick on chocolate and sweets.

i made brownie cookies, aka brookies.  i have no clue where i found this recipe originally, but i’ve had it for years and consider it one of my favorites.  they are brownie-textured but cookie-shaped and so divine and fairly easy.  i didn’t take any action shots for you, for i was a bit tired at midnight last night when i was whipping up these bad boys.  i do, though, have the recipe!


1 Tablespoon canola oil

1 teaspoon unsalted butter

2 cups semisweet chocolate chunks (52-62% cacao)

2 large eggs

3/4 cup light brown sugar

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt


preheat oven to 350 degrees fahrenheit.

in a microwave-safe bowl, melt oil, butter, and one cup of the chocolate for 2.5-3 minutes, stirring at 1-minute intervals.  let cool.

in another bowl, whisk together eggs, brown sugar, and vanilla until combined.

fold melted chocolate mixture into the egg mixture.

whisk together the remaining dry ingredients in a separate bowl.

combine the flour mixture with the chocolate mixture and then fold in the remaining chocolate chunks.

freeze the batter in a shallow pan (such as a pie plate) 6-8 minutes until it sets and hardens slightly.

line two cookie sheets with parchment paper.  scoop about 10 Tablespoons of batter onto each sheet.

bake 11-12 minutes, until the tops look dry and cracked.  cool completely.

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