There are certain recipes that are synonymous with the holiday season. To me, it doesn’t really feel like the holidays without these brookies. My mother has made these every Christmas season without fail since before I can remember. Now, I’m working to spread the tradition to my friends and coworkers. A cross between a brownie and a cookie (hence the name), these little darlings are always a crowd pleaser.
1/2 cup confectioners’ sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1/2 teaspoon vanilla extract
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Put the confectioners’ sugar into a medium bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Pause mixing occasionally to scrape down the sides of the bowl with a rubber spatula. Add one egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended. Add the flour mixture. Beat on low speed just until fully blended.
To form the cookies, take a tablespoon, and scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand and roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet and repeat, spacing the balls about 2 inches apart.
Bake the cookies until they are cracked and puffed, 10 to 13 minutes. When they’re done baking, let the cookies rest on the pan for at least 15 minutes. Move the cookies onto a rack and let cool completely. This recipe makes about 24 cookies.
Siren says: A 10-minute cook time equals a fudgy, more brownie-like consistency. A 13-minute cook time results in a firmer, traditional cookie texture.