Ooey-Gooey-Chewy Cookies

Chocolate Brownie Cookie

score some brownie points

Life can be hard sometimes, amirite? It’s all about choices. And decisions. And compromises. What to wear. What to watch. What to eat. Like, do you go for a cookie or a brownie?

Well, why should you have to choose?

Why not get both?

Boom.

Yep. A cookie. A brownie. You can have it all. And actually, not to blow your mind again, but you can have it all — and less. That’s right. Because these ooey-gooey chocolatey cookies are flourless. Which is hard to believe, I know. But it’s true. Just check out the recipe. But what’s really great is that they’re so chock full of rich, chocolate flavor, you won’t miss the flour one bit.

See, life’s not so hard all the time.

Chocolate Brownie Cookies
3 cups of powdered sugar
3/4 cups of unsweetened cocoa powder
1 teaspoon of salt
2 large egg whites
1 large egg
5 oz of bittersweet chocolate, chopped

Heat your oven to 350º. Make sure your rack is in the upper third of your oven.

In a large mixing bowl, whisk together the powdered sugar, cocoa powder and salt. Next, whisk in the egg whites and egg until it resembles a thick fudgy mixture. Then fold in the bittersweet chocolate.

Drop rounded tablespoons of batter onto a parchment-lined cookie sheet about 2 inches apart. Bake for 14 to 16 minutes, rotating sheet halfway through, until cookies are puffed, cracked and set around the edges. Let them cool completely on the cookie sheet. Then eat.

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Fudgy Center of Attention

Oatmeal Walnut Fudge Cookies

just go nuts

If you’re a fan of oatmeal cookies, you’ll probably go cuckoo for these. If you’re a fan of walnuts (here, lightly toasted, pulverized and mixed into the dough), you’ll probably go nuts. And if you’re a fan of chocolate fudge, well, these cookies will probably make you flip out from happiness.

Because seriously, what’s not to like about a dollop of gooey fudge on top of a chewy, nutty cookie?

Nothing, that’s what.

Oatmeal Walnut Fudge Cookies
12 oz of shelled walnuts
2 cups of flour
1 teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of salt
1 cup (1 stick) of unsalted butter, at room temperature
1 cup of brown sugar
½ cup of sugar
2 large eggs
1 teaspoon of vanilla
1 teaspoon of maple syrup
3 cup of rolled oats
1 14oz can of sweetened condensed milk
1 12oz bag of semisweet chocolate chips

Heat your oven to 350º.

Spread the walnuts on a rimmed baking sheet, and bake for 10 minutes, turning halfway through, until toasted. Grind them in a food processor until they’re about the size of mini chocolate chips. Remove all but 1/4 cup from the food processor and process until fine.

In a medium bowl, mix together the flour, baking soda, baking powder and salt. Set aside.

In a large mixing bowl, cream the butter and sugars until light and fluffy, then add the eggs, vanilla and maple syrup. Add the flour mixture a little at a time until well combined. Stir in the oats and larger walnut pieces.

In a small sauce pan, heat the condensed milk and chocolate chips over medium-low heat until chips are completely melted and the mixture is smooth. Keep on a low heat.

Drop small rounds of the dough onto a parchment-lined baking sheet. Flatten the center to form a nest, and then spoon a teaspoonful of the chocolate mixture in the middle. Sprinkle each with the fine ground walnuts. Bake for 12 to 15 minutes, or until lightly golden. Let cool on the baking sheet for a few minutes and then place a cooling rack. Then eat.


Chocolate Chunk Off the Old Block

salted chocolate chunk cookies

it’s chunk! (chocolate chunk)

I’m back to my old tricks this week. Sugar. Eggs. Chocolate. You know, the good stuff. I’m adding flaky sea salt to that list, as you should too.

Salted Chocolate Chunk Cookies
– 1 ½ cups of flour
– 1 teaspoon of baking powder
– ½ teaspoon of fine sea salt (or regular salt)
– ¼ teaspoon of baking soda
– ½ cup (1 stick) of unsalted butter, at room temperature
– ¾ cup of brown sugar
– ½ cup of sugar
– ¼ cup of powdered sugar
– 2 large egg yolks
– 1 large egg
– 1 teaspoon of vanilla
– 6 oz of dark chocolate (72% cacao), roughly chopped
– Maldon (or other) flaky sea salt

Heat your oven to 375º.

In a medium bowl, mix together the flour, baking powder, fine sea salt and baking soda. Set aside.

In a large mixing bowl, cream the butter and sugars until light and fluffy, about 3 to 4 minutes. Add the egg yolks, egg and vanilla, and beat until the mixture is pale and fluffy, about 4 minutes. Add the flour mixture a little at a time until well combined, scraping down the sides as needed. Stir in the chocolate chunks.

Drop rounded tablespoons of dough onto a parchment-lined cookie sheet about 1 inch apart. Sprinkle a little Maldon sea salt on top of each one. Bake for 10 to 12 minutes, rotating sheet halfway through. Let them cool a few minutes on the cookie sheet and then transfer to a wire rack to cool completely. Then eat.

salted chocolate chunk cookies

these cookies have been a ‘salted

In the mood for another sweet & salty treat? Check out these blondies.


Let the Chips Melt Where They May

no-bake chocolate clusters

no bake, no fuss

So, remember how just yesterday I gave you oven-fried chicken in an effort to be healthier? Well, these chocolate clusters are the exact opposite. However, I made these way back in 2012 so technically they were still part of my holiday binge. What’s cool about these cookies is that there is no baking whatsoever. Just melt, mix and eat. Can’t get any easier than that, right? Change up the ingredient ratio if you like. A friend suggested Raisinets instead of regular ol’ raisins, and I’d like to try something peanut butter in there, because you know, that’s always good.

No-Bake Chocolate Clusters
– 1 bag of butterscotch chips
– ½ bag of semisweet chocolate chips
– ⅓ cup of potato chips, slightly crushed
– 1 ½ cups of dry roasted peanuts
– ¼ cup of raisins

In a microwave safe bowl, melt the butterscotch and chocolate chips. Add the potato chips, peanuts and raisins and stir to combine. Place spoonfuls of the mixture on sheets of wax paper and let set. Then eat.


Christmas Cookie Day: Candy Cane Joe-Joe’s Brownies

Candy Cane Joe-Joe's Brownies

joe to the world

Okay, brownies technically aren’t cookies. But if you put out a plate of brownies at your holiday party would people complain? Heck no. Especially not brownies made with chopped up Candy Cane Joe-Joe’s. These cookies only make an appearance during the holiday season, but let me tell you – I dream about them all year long. There’s something magical about chocolate cookies filled with candy cane cream. My friends & I have been obsessed with them for years, once we discovered the Trader Joe’s a few blocks away from our office had them. We used to take afternoon field trips to the store to get them, and then secretly hide them away in our desks so nobody would steal our precious treats. Sure, you might say Candy Cane Oreos are just the same. But let me tell you, they are not. The real flecks of candy cane make a big difference. Feel free to add actual candy cane pieces if you want these brownies extra pepperminty.

Candy Cane Joe-Joe’s Brownies
– 8 oz of semisweet chocolate chips
– ¼ cup of cocoa powder
– 6 tablespoons of unsalted butter, plus more for greasing the pan
– ¾ cup of flour
– ½ teaspoon of baking powder
– ¼ teaspoon of salt
– ½ cup of brown sugar
– ¼ cup of sugar
– 2 eggs
– 1 teaspoon of vanilla
– 18 Candy Cane Joe-Joe’s, chopped into pieces

Heat your oven to 350º.

In a saucepan, melt the chocolate chips, cocoa powder and butter over low heat, stirring occasionally. When nearly melted, remove from the heat and whisk until smooth.

In a small bowl, stir together the flour, baking powder and salt. In a large mixing bowl, beat together the sugars, eggs and vanilla. Slowly add the chocolate mixture and beat until combined, then beat in the flour mixture a little at time until a thick, glossy batter forms. Stir in about ¾ of the Candy Cane Joe-Joe pieces. Pour the batter into a lightly greased 8×8 baking dish and top with the remaining Joe-Joe pieces. Bake for 30 minutes or until a toothpick comes out mostly clean. Let cool completely and then cut into squares.

Candy Cane Joe-Joe's Brownies

have a holly jo(e)lly christmas

So tell me: Candy Cane Joe-Joe’s versus Candy Cane Oreos, what’s better?


Things That Go Pump(kin) in the Night

chocolate-pumpkin brownies

scary spice’d brownies

Happy Halloween folks! Nothing’s spookier than a treatless house, right? So bake up these chocolate and pumpkin brownies tonight. Truth-be-told, you’re supposed to swirl the layers together, but I guess my swirling skills aren’t up to par because I ended up with distinct layers. I actually think I prefer seeing the stripes of chocolate and pumpkin. More festive that way.

Chocolate-Pumpkin Brownies
– 8 tablespoons (1 stick) of unsalted butter
– 6 oz of bittersweet chocolate, chopped
– 2 cups of flour
– 1 teaspoon of baking powder
– ⅛ teaspoon of cayenne pepper
– ½ teaspoon of salt
– 1 ½ cup of sugar
– 4 large eggs
– 1 tablespoon of vanilla
– 1 ¼ cups of pumpkin puree
– ¼ cup of vegetable oil
– 1 teaspoon of ground cinnamon
– ¼ teaspoon of ground nutmeg
– ½ cup of chopped hazelnuts

Heat your oven to 350º.

Lightly butter a 9×13 baking dish (or similar) and set aside.

Melt the butter and the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

In a medium bowl, mix together the flour, baking powder, cayenne pepper and salt. Set aside. In a large mixing bowl, beat the sugar, eggs and vanilla until fluffy and well combined, about 3 to 5 minutes. Beat in the flour mixture a little at time until incorporated.

Pour half of the batter, about 2 cups, into a separate bowl and stir in the chocolate mixture. To the remaining batter, stir in the pumpkin, vegetable oil, cinnamon and nutmeg.

Next, pour half of the chocolate batter into the bottom of the baking dish and use a rubber spatula to smooth out. Top with half of the pumpkin batter, and smooth out with a spatula. Repeat to make one more chocolate and one more pumpkin layer. With a knife or small spatula, gently swirl the 4 layers of batter to create a marbled effect. Top with the chopped hazelnuts. Bake until set, about 40 to 45 minutes. Let cool and then cut into squares.


Punkin Crunch

pecan pumpkin crunch cake

awesomely autumnal

It’s been feeling extra fall-like the past week, so it seemed a pumpkin dessert was in order. Like those PB&J blondies I made the week before, this “cake” is incredibly easy. Feel free to call it a cake minus the quotation marks, but it’s actually a cake-crumble hybrid. The bottom is soft and spongy and the pecan crunch topping is well, crunchy and sweet. Combined with rich vanilla bean ice cream, it really packs an autumnal punkin, err, punch.

Pecan Pumpkin Crunch Cake
– 1 15 oz can of pumpkin puree
– 1 cup of heavy cream
– 4 large eggs
– ½ cup of sugar
– ½ cup of brown sugar, divided
– 1 tablespoon of bourbon or whiskey (optional)
– ½ teaspoon ground ginger
– ¼ teaspoon of ground nutmeg
– ½ teaspoon of ground cinnamon, divided
– ¼ teaspoon of salt, divided
– 4 tablespoons (½ stick) of unsalted butter, at room temperature
– 1 ½ cups of roughly chopped pecans
– ¼ cup of flour
– Vanilla ice cream (or whipped cream)

Heat your oven to 350º.

Lightly grease an 8×8 baking pan (or similar) with butter or cooking spray and set aside.

In a large bowl, combine the pumpkin, cream, eggs, sugar, ¼ cup of brown sugar, bourbon, ginger, nutmeg, ¼ teaspoon of cinnamon and ⅛ teaspoon of salt. Whisk until smooth and then pour into the prepared pan.

Cut the softened butter into small pieces and place in a medium bowl. Add the pecans, flour, remaining ¼ cup of brown sugar, ¼ teaspoon of cinnamon and ⅛ teaspoon of salt, and use clean hands to mix it together until combined but still crumbly. Gently scatter the pecan topping over the pumpkin mixture and then bake until the edges are puffed and the center is set, about 60 minutes. Let cool to room temperature. Service with vanilla ice cream.

Note: I kept my pecan pumpkin crunch cake in the fridge because I found I liked it better when it was cold. I never tried heating it up but I bet that would be good too, especially with ice cream.