Chocolate Brownie Toasted Pecan Cookies

by Lynne on October 17, 2014

Post image for Chocolate Brownie Toasted Pecan Cookies

Have you ever eaten an extremely satisfying meal, feel totally full and replete, and then get hit with a unrelenting need for something sweet. It just hits you. You prowl around your house looking for the little Snickers bar or Snickerdoodle. Anything to satisfy your junkie craving. You may have to resort to a spoonful of brown sugar or drizzle of honey to lick off your finger.

Well, I know how you feel. This happened to me the other day. But what was really weird was during my search, I ran into a bar of Ghirardelli bittersweet chocolate in my pantry. That was it. All over. I had to have brownies. Chewy. Fudgy. Densely chocolate-y. I didn’t have very much chocolate, so I decided to make these Chocolate Brownie Cookies from an old recipe of mine. I had to search my files for it, but it was so worth it. A few minutes to mix up the batter and heat the oven, and I was happy, happy, happy. *sigh*

My “in-house-taster” looked at my photos and said I should tell you that you can see what the outside of the cookies look like, but what you can’t see is the melt-in-your-mouth soft inside. Which was the part he liked the best. Ok, so now I’ve told you and fulfilled my promise.

Chocolate Brownie Cookies 2

The first chocolate mill in the US was opened in 1765 in Milton, Mass and was called Walter Baker & Co. Apparently the colonists weren’t getting along too well with their supplier, the British. So to ensure their supply of the beloved stuff, they open their own mill. Good ole American spirit. Yea!

The history of the Brownie varies somewhat with each source, but has some points all agree on. The Brownie was invented at the Palmer House Hotel in 1893 in Boston, Mass. It contained chocolate and was covered with an apricot glaze. The first recipe for Brownies was in 1896 in Fanny Farmers Boston Cooking School Cook Book. However, it was more of a blondie, containing molasses, and no chocolate. The first brownie recipe, similar to as we now know it was in 1904 in the book, Home Cookery, printed in Laconia, NH. Many recipes have followed for this iconic American treat, whether fudgy, chewy or cakey.

I would put these Chocolate Brownie Cookies in the chewy category. There they’ll be, sitting on your cooling paper, smelling like super chocolate from heaven, and still warm, you take your first bite. Oooh. Bet you can’t eat just one.

Chocolate Brownie Cookies 3

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Post image for Ricotta Parmesan Gnocchi & Brown Butter Broccoli

Oh, Ricotta Parmesan Gnocchi, how I do love thee. Cheezy little pillows. Melt in the mouth dumplings. Soft buttery morsels. Ok, you get the idea. These are so good, it’s hard to find the right words to describe them. And when they’re browned a little in butter, becoming crispy in places, they are perfect in every way.

And then there is the Brown Butter Broccoli. What can I say, broccoli that has been cooked in butter until it almost falls apart and becomes caramelized in spots. Brown nutty flavored butter. It’s what they feed you in paradise.

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