Brownie Cookies

Name: Brownie Cookies
Yield: Makes about 3 dozen 3-inch cookies
Ingredients: 3 cups bittersweet chocolate chips; 11 tablespoons unsalted butter; 6 large eggs; 1 cup firmly packed dark brown sugar; 1 cup granulated sugar; 1 tablespoon pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups semisweet chocolate chips; 2 cups white chocolate chips; 1 cup walnuts, roughly chopped

January 24, 2012

Paired with Espresso Ice Cream (page 140), this is even better than a brownie sundae! use the best-quality bittersweet chocolate chips you can find for a richer flavor. We like the way the white chocolate chips give a graphic pop to the cookie. For a superintense chocoholic experience, add a scoop of Chocolate Ice Cream (page 137).

Recipe information

Yield
Makes about 3 dozen 3-inch cookies

Ingredients

3 cups bittersweet chocolate chips

11 tablespoons unsalted butter

6 large eggs

1 cup firmly packed dark brown sugar

1 cup granulated sugar

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups semisweet chocolate chips

2 cups white chocolate chips

1 cup walnuts, roughly chopped

Preparation

Step 1
Melt the bittersweet chocolate chips and the butter in the top of a double boiler over medium heat. Set aside to cool to room temperature.
Step 2
Beat the eggs, brown sugar, granulated sugar, and vanilla in a large bowl with a whisk until combined. Add the melted chocolate and butter and whisk to incorporate.
Step 3
Mix together the flour, baking powder, and salt in a bowl. Add the flour mixture to the chocolate mixture in two batches, stirring after each addition until fully incorporated. Add the semisweet chocolate chips, white chocolate chips, and walnuts and stir to combine.
Step 4
Chill the dough in the refrigerator for at least 1 hour.
Step 5
Preheat the oven to 350°F. Butter three 12 × 17–inch rimmed baking sheets. Set aside.
Step 6
Using an ice-cream scooper, scoop the dough into 1-inch balls and place on the prepared baking sheets, leaving at least 2 inches between cookies.
Step 7
Bake for 14 minutes, rotating the pan halfway through baking, until the edges of the cookies are slightly darker but the centers are soft.
Step 8
Let the cookies cool on the baking sheets for 2 minutes before transferring them with a spatula to wire cooling racks to fully cool.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsCookie Dessert Chocolate Vegetarian Baking Cookbooks

Recipe information

Ingredients

Preparation

Step 1

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Step 8

Recipe notes