A Really Good Cookie
I borrowed the book, The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow, from my friend Ellen about a month ago. Ellen told me that she had made a vegetable recipe from the book that was fabulous and thought the dessert section, also, looked yummy.
I brought the book home and looked through it many times over the next couple of weeks, making mental notes about the various recipes I wanted to try. Unfortunately, the last few weeks have been very hectic, which meant that my mental notes never became realities.
That is until this weekend, when I decided that I absolutely needed to have a chocolate option for Thanksgiving, but one that would be easy to make. The Brownie Cookies sounded like they would fit the description perfectly. And they did!
With 7 cups of chocolate chips per batch there is no question that the cookies will be chocolaty enough. The question then became, would they be close enough to a brownie texture?
I made the mistake of baking the first batch for 14 minutes, which turned out to be two minutes too long; easy enough to correct on the second batch. The cookies came out perfectly set on the outside and deliciously soft inside.
I shared the cookies with several people, including Ellen. I took it as a very good sign when she said, “This is a really good cookie that does not need a single thing done to it.” I couldn’t agree more!
|Brownie Cookies|| || |
- 3 cups bittersweet chocolate chips
- 11 tablespoons unsalted butter
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs
- 1 cup dark brown sugar
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 2 cups white chocolate chips
- 1 cups walnuts, coarsely chopped
- For the cookies:
- Melt bittersweet chocolate chips and butter together and set aside to cool.
- Whisk together flour, baking powder and salt and set aside.
- Place eggs, brown sugar, sugar and vanilla into a large bowl. Whisk together until well blended. Add melted chocolate/butter and whisk until smooth.
- Using a wooden spoon, stir in flour mixture, in two additions. Lastly, add semisweet and white chocolate chips as well as chopped walnuts. Stir until mixed together.
- Refrigerate bowl for at least one hour or overnight.
- Preheat oven to 350°. Line three or four baking sheets with parchment paper and set aside.
- Use a 1½ teaspoon cookie dough scoop to shape the cookies. Place them on the prepared baking sheets, leaving 1¾” space in between cookies.
- Bake on the middle rack of 350° oven for 12 minutes. Cool completely on the pans.
- Betsy’s Tidbit:
- The dough will be very hard after sitting in the refrigerator. I found it easiest to hold the scoop closer to the head when digging out the dough.