Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food

 

 

 

 

 

My blog for more Yankee stories, lore, facts, food and frolic.

 

 

 

A work in progress of Our N.E. Heritage

 

 

 

 

 

 

 

 

 

 

 

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Gooey Brookies

Now tell me that it isn't a dilemna often times whether to make chocolate chip cookies or gooey, fudgy brownies....of course! That's why Brookies are so popular and loved. You get the best of both worlds in every bite and they are much easier to make than you think.

Ingredients

For 1 Batch(es)

Recipe

  • 1 cup(2 sticks)butter or margarine, softened, divided
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups brown sugar
  • 4 eggs
  • 1 tablespoon vanilla, divided
  • 3 1/4 cups flour, divided
  • 1/2 cup Dutch processed cocoa
  • 1 teaspoon baking soda, divided
  • 1 1/4 cups chocolate chips

Gooey Brookies Directions

  1. Beat half the butter with granulated sugar, 2 eggs and half the vanilla until as smooth as possible. In a separate bowl, mix 1 1/4 cups flour, cocoa and half the baking soda. Add dry to wet and continue beating until well incorporated, on low speed. Cover and refrigerate while continuing with recipe.
  2. Beat remaining butter with brown sugar, 2 eggs and remaining vanilla until very smooth. In a separate bowl, mix remaining flour with remaining baking soda and reduce speed of mixer to low. Beat in dry with wet until well blended. Fold in chocolate chips. Cover and refrigerate both bowls for 30 minutes.
  3. Preheat oven to 350-degrees F. Line 2-3 large cookie pans with parchment paper; set aside.
  4. Keeping palms wet with water, roll out 2 tablespoon measures of brownie mix into a ball. Do the same with cookie dough. Press both balls of dough together and roll into one larger dough ball. Place on prepared pan with the separation line facing up. Flatten to about 1/2 thick. Continue with remaining dough, leaving at least 1-inch between Brookies.
  5. Bake 8-9 minutes, or until lightly browned on bottom. The Brookies will be very soft to the touch on top, but this is what makes them gooey and moist. Remove from oven to cool slightly before lifting each cookie onto a rack to cool.
  6. Makes about 34(3-inch)Brookies.
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