Brookie Recipe

Prep Time: 20 mins

Bake Time: 10-12 mins

Yields: Approx. 20

Ingredients

• ½ cup butter, softened 

**country crock vegan butter if making allergen friendly or any other plant stick butter.

• ½ cup white granulated sugar 

• ½ cup light brown sugar, packed

• 3 Tbsp milk 

**chocolate oat milk works well if not using dairy milk.

• 1 tsp vanilla extract

• 1 cup all-purpose flour 

**Gluten free flour works, double milk if using gluten free flour.

• ⅔ cup cocoa powder, unsweetened

• 1 tsp Baking soda

• 1 cup chocolate chunks 

**allergen free chocolate

Instructions

1. Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Set aside.

2. Add the butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.

3. Add milk and vanilla extract and mix in.

4. In a separate bowl add flour, cocoa powder, baking soda and salt and whisk together.

5. Add dry ingredients to wet and mix by hand (don't use your stand mixer for this part) into a thick cookie dough.

6. Add chocolate chunks and mix in.

7. Roll the dough into balls and place evenly onto the parchment lined baking tray. Aim to get 20 cookies.

8. Bake for 12 minutes at 350°F.

9. Leave the cookies to cool directly on the baking tray.