Brookies & a Chewy Chocolate Chip Cookie


It’s been a while since I’ve stepped back into work full time. My last day at my previous job was in December. I started work at the new restaurant but there was a fire oops. And then the coronavirus happened.

Now, fast forward 6 months later. Here I am again. Been diving deep into fine dining for the past 2-3 years and I’ve forgotten how much I love baking rustic style, homey desserts which is what Little Favors is all about. I’ve thoroughly enjoyed reviving this space and baking again!

Now, as much as I don’t enjoy recreating fad sweets, I do enjoy a good cookie and brownie.

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While I was still in school, there was an onsite bakery that made mudslide cookies. They were like a fudgey chocolatey brownie like cookie. Rich yet it melted in your mouth. Sara aka. Buttermilk Pantry, recreated that cookie which she aptly named the Soft Indulgent Brownie Cookie.

To make this Brookie, you’d need to follow her recipe for the brownie cookie and our chocolate chip cookie recipe. It’s everything I dreamt it would be.

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I have tested countless chocolate chip cookie recipes and this is by far my favourite. It is soft and chewy in the centre and crisp on its edges.

To get that texture, it is imperative that you do not incorporate air in the dough and bake the dough from frozen. The centre will remain soft and chewy, while the edges are crisp. They also spread less. If you prefer crisper cookies, bake them longer.


Chocolate Chip Cookies
Yield: 21 x 35g balls

140g unsalted butter, soft
100g granulated sugar
100g brown sugar
1 tsp vanilla paste
1 whole egg + 1 egg yolk, room temperature
255g plain flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
125g dark chocolate 70%, chopped (~1cmx1cm pieces)

Mix soft butter and sugars together until just combined (do not incorporate air)
Mix in eggs and vanilla until just combined,
Sift in flour, baking powder and soda; and salt
Fold until no streaks of flour
Fold chocolate in and refrigerate
Portion into 35g balls on a tray lined with parchment


The idea of the assembly is that you’d like two times more chocolate chip cookie dough than brownie cookie. So I estimated 2 scoops of choc chip cookie dough and 1 scoop of brownie mix.

I made Sara’s brownie cookies according to her recipe except that I find it easier to microwave the chocolate in 20 second increments, stirring in between until emulsified. The brownie cookie mix is transferred to a bowl, then refrigerated.

Use a small cookie scoop to portion the chilled brownie cookie mix into 21 scoops which I laid on a plastic cutting mat or parchment. You want to freeze the balls for 30 minutes. Once they’re semi frozen, don gloves and roll until it’s relatively round.

Place the rolled brownie cookie mix onto the chocolate chip cookie dough. Pick up the choc chip cookie dough and pinch the dough to cover the brownie cookie. Shape into a slightly flattened disc. Freeze.

Preheat an oven to 350F/175C (I’m using a gas range oven, if you have a fan forced oven, drop the heat by 10-20C)

Place the frozen cookie dough on a tray lined with parchment, with about 3-4cm space in between each disc.

Bake for 10-13 minutes, until dough has set with a light golden color on the bottom of the cookie. Tap the tray on the table to create a crinkled look. This also creates a chewier cookie.

Serve warm with vanilla ice cream or cold with a glass of milk!!

I enjoyed it both ways. When it’s warm, it’s gooey and soft. When it’s cold, it’s chewy and fudgey.



Blueberry Tart

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I love fruit tarts as you’d all know by now! I had some left over tart dough that I cut into circles and froze in between parchment from the last time I made strawberry tarts.

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I coated the tart shells in matcha white chocolate from glaze that I made from the matcha financiers (love things with multi-purposes). The coating helps it to stay crisp in the refrigerator. And filled them with blueberry jam and vanilla pastry cream.

Berry jams are so simple to make! These were quite tart so I cooked them with 25% sugar and a splash of lemon juice to finish.


These taste better once they’ve sat overnight and are fully refrigerated.



Spring Quiche

Pâte brisée, pie crust/dough, quiche dough, shortcrust? However you wanna call it. Different name for the same product. It is flakey with layers reminiscent to a rough puff pastry. Buttery and crisp.
It isn’t like a pâte sucree aka. sweet tart dough/crust, whose end product is a lighter tender, almost biscuit like texture.

To make a quiche we’ll be making the crust and the savoury egg custard filling.

Pâte Brisée 
Yield: One 9″ quiche

250g Bread Flour 
205g Unsalted butter, cold and diced
3g Salt
55g Iced Water, strained

Rub the butter into flour and salt until it resembles small pea sized bits.
Knead in water and mix until just combined.
Shape into a flat disc and refrigerate for at least 2-3 hours.
Roll out to 2-3mm thick and line tart pan (I used a shallow 9″ cake tin)
Refrigerate at least 1 hour or up to 24 hours (cover with clingwrap if refrigerating for more than hour to prevent the crust from drying out)
Preheat an oven to 400F/200C
Blind bake about 20 minutes. Remove weights and bake for about 5 more minutes.
Pie doughs are best prepared the day before.

Quiche Filling
Yield: one 9″ quiche

300g Eggs
200g Milk
60g Cream
6g Salt
Black Pepper to taste

Blend and strain first 4 ingredients, season with black pepper.

I added 1 TBSP ramp pesto, mozzarella, hard sheep cheese, green garlic, bacon, and spring veggies.

Preheat an oven to 330F/165C.
Mix ramp pesto into quiche filling.
Lay veggies and cheese into the baked crust.
Pour egg filling over veggies.
Bake for about 45 minutes (check from here every 5-10 mins) until it has a core temperature of 172F/78C.
Cool and remove from tin, serve warm.

Recipe adapted from chefsteps: