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 | | Print |
- 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.
THANKS for GIVING us this recipe. You absolutely have to save me some leftovers!
Deal Faith!