This time of year I love to go on my annual Holiday baking spree and bake all kinds of cookies. From the new cookies that I find to my all time favorites. This year my baking spree is a bit different. You see one of my favorite parts of my annual baking spree is having my mom and my friend Beth right there alongside me. Baking, decorating and boxing up goodies for our neighbors and coworkers. This year it is just me and occasionally Andrew who will wander into the kitchen for some taste testing. Now that we have moved to Peoria, Illinois I live 7 hours away from my mom in Columbus, Ohio and 9 hours from Beth who lives in Canton, Ohio. So I get a little sad not having my baking cohorts out here with me. I guess until we find a way to move Ohio closer to Illinois or they decide to join me out here in the River City, I will be baking alone. This is also the first year that we won’t be able to make it back to Columbus, Ohio for Christmas since Andrew is unfortunately on-call that week. My parents and brother’s family will be coming back out to Peoria to join us for Christmas and New Year’s this year, so I am looking forward to that. Now, Beth if we could just get you out here it would be a perfect Christmas!
I am one of those people who go shopping on Black Friday and then not again until the weekend before and the days leading up to Christmas. This year I decided that I should at least try to get a head start on my shopping. Well, instead of finding Christmas gifts for everyone else, I ended up I picked up a new cookbook for myself! The Southern Living Best Loved Cookies cookbook is like a cookie goldmine.
There are so many mouth-watering cookies in this book I didn’t know where to start. That was until I found the Brownie Cookies recipe. Cookies and brownies in one delicious treat? Does it really get much better than that? These ooey, gooey chocolate “brookies” have crisp edges, tender centers, and a rich fudgy flavor. Serve these babies warm with a glass of cold milk and I bet Santa will leave you everything on your Christmas list!
These ooey, gooey chocolate "brookies" have crisp edges, tender centers, and a rich fudgy flavor.
Yield: 2 1/2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 cups chopped pecans
1/2 cup unsalted butter
4 ounces unsweetened chocolate, chopped
3 cups semisweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Once cool, chop nuts and set aside.
In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels over low heat, stirring constantly; set aside.
In a medium bowl, combine flour, baking powder, salt and espresso powder; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla at medium speed until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
Drop dough by 2 tablespoonfuls, spacing about 2 inches apart on to parchment paper lined baking sheets. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-10 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Source: adapted from Southern Living Best Loved Cookies
One Year Ago: Rosemary Focaccia