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Brookie Sandwich Cookies
Chewy cookies with the rich, crackly texture of a brownie, paired up with a smooth chocolate ganache in between. The Micro Pitcher melts the chocolate and butter, and the Silicone Baking Sheet lets the soft cookies lift off cleanly once cool.
- Total time
- 70 min
- Prep
- 25 min
- Cook
- 25 min
- Rest
- 20 min
+ Tupperware MicroCook Pitcher, Tupperware Mixing bowl, Tupperware Portioning scoop
Ingredients
Method
Heat the oven to 350 °F (180 °C) and set the Tupperware Silicone Baking Sheet with Rim on a metal baking tray.
Put the chocolate and butter for the cookies in the Tupperware Micro Pitcher 2-cup, cover with the 1-cup pitcher turned upside down and microwave at full power (1000 W maximum) in 30-second bursts until melted. Leave to cool.
In the Tupperware Thatsa Medium Bowl, mix both sugars with the eggs until well combined, then whisk in the melted chocolate. Sift in the flour and baking soda and stir just until incorporated.
Using the small Tupperware Portioning Scoop, drop 9 mounds of batter onto the sheet, 2 in (5 cm) apart on all sides. Bake for 10 minutes and leave to cool, then repeat with the rest of the batter.
For the ganache, put the chocolate in a small bowl. Heat the cream in the microwave at full power in 30-second bursts until steaming, pour it over the chocolate and leave for 1 minute. Stir in the butter and salt until smooth, then chill for 20 minutes to thicken.
Pair up cookies of the same size. Spread ganache on the flat side of one, cover with the other and press gently together.
