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.



Ricotta Pancakes

Ricotta Pancakes


1 egg white
1 Tbsp sugar

Main batter

1 egg yolk
56g cake flour
1 tsp sea salt
1.5 tsp baking powder
1/3 cup ricotta
1 Tbsp lemon juice
25g melted butter

Make a meringue with whites and sugar.
Whisk egg yolk, ricotta, lemon juice together.
Sift cake flour, salt and baking powder.
Fold flour into yolk mixture – small lumps are fine (so I’ve been viciously told by my sous Chef).
Fold meringue into batter in two parts. Doing it in two parts allows you to loosen the batter up first, then folding the next part in gently to keep the bubbles relatively intact.
Then fold in melted butter.

Heat up a pan on low heat, preferably non stick and lightly coat with oil (I wipe off the excess to get an evenly browned pancake, some people love it with lots of butter to get crispy bits – to each his own – I wanted McDonald’s style).
When it’s hot, place batter in pan and cover with a lid.
Cook until bubbles form and once it’s relatively cooked through and flip, cook until lightly browned and serve.