Description
"It's foo far! I'm too tired! I'm too smaaaaaallll!"
Peg the chick is bold and ready for adventure. But when she sets off on a hike with the other barnyard animals, she is quickly overwhelmed. Adventures are hard! "I can't do it!" Peg declares. Or can she?
In this follow-up to Jo Renfro's story Peg Gets Crackin', Peg follows in the footsteps of every kid who has ever gone on a hike--or a walk around the block. With a hilarious storytelling voice and adorable illustrations, Peg Gets Plucky is perfect for any kid who's wondered if they have what it takes to keep going on an adventure.
When I was trying to come up with the perfect cookie to pair with this adorable, adventurous chick, I knew I needed something that pairs a comforting, bright, familiar flavor with something that might be a little dark (but not too scary)! I thought about these Brookies, which were originally created in response to a request from my friend, Lizzie Christensen.
Two flavors (chocolate chip cookie and brownie) merged together to create something a little bit more adventurous than just your regular, run-of-the-mill dessert. They may look a little overwhelming to put together, and there are a lot of steps to this recipe, but just like Peg, you can do more than you might think you're capable of. Let's get plucky and dive right in!
Brookies
Chocolate Chip Cookie Layer:
1 c. butter
¾ c. brown sugar
2 eggs
1 tsp. baking soda
½ tsp. salt
½ Tbsp. vanilla extract
2 tsp. tapioca starch
2 c. gluten-free all-purpose flour
6 oz. semi-sweet chocolate chips
Brownie Layer:
½ c. oil
¾ c. sugar
2 eggs
1 tsp. salt
1 tsp. baking powder
1 Tbsp. vanilla extract
¾ c. cocoa powder
½ c. gluten-free all-purpose flour
Make the chocolate chip cookie dough:
In a large bowl, cream together butter and sugar. Add eggs, baking soda, salt, tapioca starch, and vanilla. Mix until combined. Scrape the sides and bottom of the bowl with a rubber scraper, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes).
Stir in remaining flour, one cup at a time, just until combined.
Then, mix in chocolate chips.
Chill for 15-20 minutes—not too long! While cookie dough
chills, preheat the oven to 350 degrees Fahrenheit and then …
Make the brownie layer:
In a large bowl, whisk together everything but the cocoa
powder and flour until light and foamy.
Whisk in cocoa powder until thoroughly combined, then add
flour.
Scoop cookie dough with a 1-inch cookie scoop onto
parchment-lined baking sheet, about 2 inches apart. Top each cookie with an
equal-sized scoop of brownie batter.
Bake* at 350 degrees Fahrenheit for 12 minutes. Let cool on
baking tray for about 5 minutes, then transfer to a wire rack to cool
completely.
*Optional: Freeze 2-4 hours or overnight. Once
frozen, transfer cookie dough to a large freezer bag and return to your
freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 15-16
minutes.
This
recipe, inspired by Lizzie Christensen, pairs well with PEG GETS PLUCKY by Jo Renfro.
