Cherry Chip Brookies & A Visit to Clinton Street Baking Co.

Please excuse if they offend you purest baking sensibilities. I go a little crazy with all the baking products available in the States. When I am here, I sort of get blinded by it all. Often I come back,  unpack my bags, and look at some of the stuff I bought and say, “huh?” I don’t know what possessed me to buy these other than I had never seen them before.

• Ingredients
• 1 tbsp. canola oil
• 1 tsp. unsalted butter
• 2 c. semisweet chocolate chunks (52-62% cacao)
• 2 large eggs
• ¾ c. light brown sugar
• ½ tsp. vanilla extract
• ½ c. all-purpose flour
• ¼ tsp. baking powder
• ¼ tsp. salt
• 1 bag cherry chips

Directions:

• While the oven preheats to 350°, melt the oil, butter, and 1 cup of the chocolate together in the microwave on high heat for 2.5-3 minutes, stirring at 1-minute intervals. Or melt the mixture in the stainless-steel bowl of a double boiler. Let cool.
• In another bowl, whisk together eggs, brown sugar, and vanilla until combined. Fold the 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.
• Spray two cookie sheets with nonstick spray or line with parchment paper. Scoop about 10 tablespoons of batter onto each sheet. Bake 11-12 minutes, until the tops look dry and cracked (the insides will still be quite moist). Cool completely. The brookies will be perfectly soft and chewy.

Makes eighteen to twenty