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?



#49 Caramel Pecan Brownies

A friend asked me the other day what my favorite dessert is and instantly I float into this fake little dessert world. In this world, there is a big plate with a slightly undercooked brownie in the center of it, dripping with salted caramel, topped with toasted pecans, with a scoop of vanilla bean ice cream. Im melting into my chair as I think about that….give me a second…

Alright I’m back.

But really, how delicious does that sound?

So you know what, I made it! Well, a slightly less decadent version…but the taste has not been sacrificed, I assure you that.

Since we (sadly) don’t all have that time to sit down with that giant plate of dripping caramel, this brownie has a layer of caramel and chopped pecans on top. This way, you can chop it into a square and grab it as you go sink into the couch, under a warm blanket.

My favorite part of brownies - the wooden spoon!

Bubbling sugar

Let it get to an amber color (a little past this point)

Video of Bubbling Sugar. I just had to include this.

After you’ve made that caramel topping, you’re going to look at that pan and think “Oh man this is going to be a pain in the butt to clean”. Fear not, I have a great tip!

TIP TIME: Fill sugar encrusted pot, and any utensils covered in sugar, with water and heat to a boil. This will boil away the hardened sugar and make it easy to clean off.




PS: I apologize in advance for the future delay in posts. It’s college essay time! Bear with me 🙂





#43 Pecan White Chocolate Chip Cookies


Back to food…

It’s funny how your tastes for things can change so quickly. I find myself craving things I used to hate, despise really. For example, guacamole. I hated guacamole. I can’t even explain to you how bothersome it was to me when I would go and get tacos, which happens often, and they would put a giant glob of guacamole on it. It kept happening, and I would be all disappointed each time. Then I found my stomach craving it, but my head being like “Do not go and get guacamole. You don’t like it! Remember?” That silly little voice is far, far away now and I find myself ordering a side of guacamole when I go to Chipotle now. I know, its embarrassing.

The reason I say all of this is because I had the same issue with White Chocolate. First of all, its not even chocolate! Did you know that? According to the FDA (who knew chocolate was so official?), to be considered chocolate it has to contain cocoa solids, which are what makes up chocolate liquor, which is in milk chocolate and dark chocolate. I felt like white chocolate was the weird traitor of the chocolate family and I refused to enjoy it. Then, once again, white chocolate appeared in things like cookies and on top of cakes and now I can’t help but like it!

These cookies are amazing. They are now on my Top 5 Cookie list. They were originally supposed to be White Chocolate Macadamia Nut cookies but man are Macadamia nuts expensive! So I switched them out for Pecans, who doesn’t love Pecans? (If you feel like shelling out the big bucks for some Macadamia nuts, it would be the same recipe just swap them out.) Obviously my family liked these too because the cookies were devoured in less than 24 hours. Made them at 6pm in the evening and they were gone by 11am the next day.

It was really hard to control ourselves (Torey and I) from eating this batter.

I use too large soup spoons for dishing out cookies, and an ice cream scoop for cupcakes.

Set all your ingredients out 30 minutes before you start baking. I’m sure you’ve heard this 5 million times as you creep through the food blogosphere, and trust me I thought it was stupid before too, but it makes a difference! Your butter will cream effortlessly and everything just comes together beautifully. It’s easy, really. Take everything out, put it on the counter, watch an episode of The Office (or if you’re bad Teen Mom/Real Housewives of Beverly Hills, it’s okay I don’t judge), and then come back and get to it!

Vivi came to visit for a sleepover. Pure happiness.

Special thanks to Torey who was the official taste tester and took the baking action shots! 🙂

Pecan White Chocolate Chip Cookies
Makes about 3 dozen cookies


1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coarsely chopped pecans
1 cup coarsely chopped white chocolate


1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the pecans and white chocolate.
3. Drop dough by teaspoonfuls onto ungreased cookie sheets.
4. Bake for 10 minutes in the preheated oven, or until golden brown.

Adapted from




#5- Pecan Bars and Pumpkin Spice Cupcakes w/Cream Cheese Frosting

Pumpkin Cupcake with Cream Cheese Frosting

Wow, what a week.

I hope you guys had a great Thanksgiving weekend with your friends and family 🙂

This week, since I had a bunch of pecans left over, I made Pecan Bars. Since those were SO easy to make, I decided to make some Pumpkin Cupcakes to go along with the Fall, cozy, homey desserts theme.

This week is such a win. They both came out amazing and I can tell that they wont be here for long.

Freshly Frosted

Topped with Pecans


Tip: If you line your pan with foil, it makes it extremely easy to just pop it out and cut it when its cooled!

I used parchment paper and string to wrap up my pecan bars.



Click here for the Pumpkin Cupcake Recipe

Click here for Cream Cheese Frosting Recipe

Click here for Pecan Bar Recipe


Until next week,