Back when I was a spry young thing of 23, a group of my super-tight friends would gather for “brunch” most Saturdays or Sundays. By brunch I mean that we’d send one of the guys over to pick up our to-go orders from Clinton St Baking Co, which was just down the street. (And thank goodness, because if any of you know what the wait is like there, I suggest just buying an apartment nearby. It’s a whole lot easier. Or be a dweeb like me and order it and then go pick it up and bring it back 20 blocks.) We’d squeal over the Spanish scrambles, eggs and cheese biscuits, and those absolutely to die for pancakes that taste like maple buttered heaven.
Two of these in this posse were recently engaged (to each other!), and in lieu of the traditional Vera Wang Weddings book I’d sent other friends, I sent a Clinton Street Baking Co cookbook. The bride-to-be squealed again over all the “secret” recipes and our delicious memories. Below, a recipe I must try from them!
Makes eighteen to twenty
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. 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.
2. In another bowl, whisk together eggs, brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.
3. 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.
4. Freeze the batter in a shallow pan (such as a pie plate) 6-8 minutes until it sets and hardens slightly.
5. 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.
Clinton Street Baking Co. & Restaurant, 4 Clinton Street, between East Houston and Stanton Streets (646-602-6263 or clintonstreetbaking.com).
Clinton Street Baking Company Cookbook is available online at amazon.com.