Chocolate Brownie Cookies with White Chocolate Chips & Salted Pecans

Technology has kind of been blowing my mind recently. There are just too many new and crazy things coming out, I am starting to feel like it’s a little too much. What ever happened to hanging out with your friends without tv/computer/phone being involved. (But I’m not one to talk, I sleep with my phone under my pillow. Man, i’m sure that’s just awful for my brain…) I can only imagine what my 91 year old grandma thinks about Google’s “Project Glass” augmented reality glasses.

So when I was reading through Joy’s cookbook and saw this recipe and noticed how it required nothing but some bowls and a whisk, I just smiled.

I love my KitchenAid mixer like it is my child, don’t get me wrong, but sometimes it is nice to just feel what you are doing. Whisking eggs into chocolate. Folding the flour and chocolate mixture together. These are things that are so simple but provide such a strange sense of satisfaction when you do it by hand.

See, nothing fancy, no microwave! A bowl over a pot, there you have it ladies and gentleman – the best way to melt chocolate. I’m not a fan of melting chocolate in the microwave. You don’t have any control and it always comes out funky. Try this next time, it really does not require any extra effort! I swear!

Fun fact: that bowl gets really hot! I can’t even tell you how many times I have melted chocolate on the stove and have reached for the bowl and burned my hand. Oven mit is necessary!

Lots of recipes call for you to “fold” together ingredients. Up until 2 years ago, I just thought folding was a new word that they used instead of saying mix because mixing was getting overused. Wrong. Folding means gentle! You take your spatula and start in the center and fold together the ingredients just until they’re combined. Over-mixing is a serious thing people. No joke.

I made these cookies twice in one week, and each time they were eaten up within 24 hours. I guess that is a good thing, but come on! I want to eat these cookies for days they’re that good. They are the perfect brownie/cookie compromise, and they only take 11 minutes in the oven. I don’t think this could get any better?

Chocolate Brownie Cookies with White Chocolate Chips & Salted Pecans

51

30 minutes

Cook Time: 11 minutes

Yield: 2 dozen cookies

A variation on Joy the Baker's deliciously simple brownie cookie with white chocolate and toasted and salted pecans.

Ingredients

  • 8 ounces dark chocolate (or bittersweet), chopped into chunks
  • 3 tablespoons unsalted butter, cut into chunks
  • 1 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon instant espresso
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup white chocolate chips
  • 1 cup pecans, toasted & salted
  • **Toss raw pecans with 1 teaspoon olive oil and 1/2 teaspoon salt. Roast in the oven at 350º for about 8 minutes, or until lightly golden. Allow to cool before adding into batter

Instructions

  1. Preheat oven to 350º F. Line two cookie sheets with silpats or parchment paper.
  2. Gently simmer 2 inches of water in a medium saucepan. Place the chopped chocolate and butter in a medium bowl and place over simmering water, creating a double boiler. Melt the chocolate and butter until smooth. Remove bowl from heat and let cool while you prep the batter.
  3. In a large bowl, whisk together flour, baking powder, and salt. Set aside
  4. To the chocolate mixture, whisk in sugar, espresso powder and vanilla. Whisk in the eggs, one at a time until well incorporated.
  5. Add the chocolate mixture, all at once, to the flour mixture. Fold together until the flour just begins to dissapear into the chocolate mixture. Add in the white chocolate and pecans. Fold thourougly, batter will be thick.
  6. Spoon batter by the tablespoonful onto prepared baking sheets. Bake for 11 minutes (the cookies are best slightly underdone). Let rest for 5 minutes on baking sheet before removing to a cooling rack.

Notes

Adapted from Joy the Baker Cookbook

Enjoy,

Madeline

RSS
Follow by Email
Facebook
SHARE
Pinterest
Pinterest
Instagram

2 Comment

  1. I’m not a huge white chocolate lover, but I would definitely go for the salted pecans in these cookies…as a matter of fact, that and the word “crack” caught my eye on facebook! lol. They sound yummy and I just may have to make them. With salted pecans of course! 😉

    1. I’m not a white chocolate person either, but they really do add a little something special to these 🙂

Leave a Reply