Brooksters

I got this recipe from another site - Martha Stewart - and although I don't have the exact webaddress, the recipe is titled "Brookie" instead of Brookster. Brookster is actually the name given to it by Williams-Sonoma for a kit that WS sells in their store, which includes all of the ingredients. WS sells a muffin-looking pan that has bigger diameter wells to cook this particular recipe.<br/><br/>before you begin, note that this recipe, as written actually takes much longer than 38 minutes because as written, it directs you to refrigerate the dough for 1 hour for the chocolate chip dough and 3 hours for the brownie dough once you've placed the dough in the pan. I followed these directions as far as refrigeration was prescribed.<br/><br/>I didn't want to buy a new pan. I could have used my ceramic ramekins, which are roughly 3-4" for the diameter of the brim, and slightly narrower on the bases of the ramekins; but it would take longer to do bake all of the dough. instead, I used standard muffin pans.<br/><br/>Knowing I would have to refrigerate the chocolate chip dough, and based on a tip I saw somewhere else for similar recipes, I made the chocolate chip dough into 3 long logs and wrapped them in waxed paper, lying them flat in the frig.<br/><br/>brownie batter: I still greased my "non stick" muffin tins, and i'm glad I did, because the brownie dough will stick to the pan. <br/><br/>I used a mini cookie scoop, which is roughly a little bigger than a tablespoon, to scoop the brownie batter into the prepared muffin tins. in this recipe, that was enough to cover the bottoms of 27 muffin wells. that was 2, 12 muffin tins and 3 from a 6 muffin tin, if that makes sense. wrapped saran wrap around them and threw them into the frig.<br/><br/>when the chocolate chip cookie dough was ready, I cut them into equal sized chunks using a steak knife. having it in a log allows you to plan out the dough for each of the 27 muffin wells. I fashioned each chunk into small flat discs with my clean bare hands.<br/><br/>I have a thermometer in my oven - check to make sure the oven is at 425 degrees.<br/><br/>I set the timer for the lower end of the bake time range, at 20 min. they came out slightly darker on the bottom, so for the next round, I set it for 18 min, which was better. your oven may vary!<br/><br/>they came out cake-like instead of harder like a cookie, the reason for a 4-star. although they were delicious, I was expecting something more cookie-like. next time, I think i'll try to use a brownie cookie for the bottom recipe and mold them into slighter larger diameter discs, use this recipe's chocolate chip cookie dough, and cook them on a cookie sheet so that they can be thinner and harder (cookie-like).<br/><br/>also, I didn't have dark chocolate so I used semi-sweet chocolate morsels. I have a digital kitchen scale, and the 6 oz for the chocolate chip recipe is about 1 cup + maybe 2-3 T. of morsels. the 5 oz for the brownie batter is about 1 cup of morsels. I included this detail in case you don't have a kitchen scale..