Make Brookies with Chef Rob !

Cook along with Chef Rob Scott, a Chef and Baker from Long Island.   Rob has been a head chef For over 20 years and was also a private chef.   He has done cooking classes with Valerie Bertinnelli and Giada. We hope you will join in and learn from our new chef at our Library.

Program appropriate for Kindergarten and up.

Today, Chef Rob will be baking Brookies (half-brownies & half cookies)!     Watch as Rob bakes these yummy treats and bake along with him!  It will be fun!!!

Below are the ingredients:

BROOKIES

By: Simply Creative Chef Rob Scott

Ingredients:                                                                                                            Yield 24 cookies

For the brownie:

½ cup melted butter

¾ cup granulated sugar

½ cup unsweetened cocoa powder

2 large eggs

½ teaspoon pure vanilla extract

1 cup all-purpose flour

½ teaspoon kosher salt

For the chocolate chip cookie:

½ cup butter, softened

½ cup packed brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 ½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup chocolate chips

Flaky sea salt, for sprinkling

Directions:

• Preheat oven to 350 degrees F and line two large baking sheets with parchment paper or silicone mats

Make brownie cookie:

• In a large bowl, whisk together melted butter, sugar and cocoa powder
• Add eggs and vanilla and whish until glossy
• Add flour and salt and whisk until just combined
• Refrigerate while you make chocolate chip cookie dough

Make chocolate chip cookie:

• In a large bowl using hand mixer, beat together butter and sugars until light and fluffy
• Add egg and vanilla and beat until combined
• Add flour, baking soda and salt and beat until just combined, then fold in chocolate chips

Make brookie:

• Using a small cookie scoop, form a heaping scoop of each dough into balls
• Take one brownie ball and one cookie dough ball and roll them together
• Repeat with remaining dough
• Place on prepared baking sheet 2 inches apart, then flatten slightly and sprinkle with sea salt
• Bake until golden around the edges and just set, 10 minutes
• Let cool 5 minutes before transferring to a wire rack, then let cool completely