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.
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 Toasted Pecan Cookies
Makes about 30 cookies
2 tablespoons salted butter
6 ounces semi sweet or bittersweet chocolate (I used Ghirardelli baking bars)
¼ cup + 2 tablespoons beaten egg
¼ cup + 2 tablespoons granulated sugar
1 teaspoon vanilla
2 ½ tablespoons all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon kosher salt
½ cup pecans, toasted, chopped
1. Preheat oven to 350 degrees F. Toast pecan halves on baking sheet for about 7 minutes. Cool and chop into roughly ½-inch pieces.
2. Line a baking sheet with parchment and very lightly spray with cooking spray.
3. Heat 1 inch of water in sauce pan to simmering. Break the chocolate bars into pieces and place in medium stainless steel bowl. Add butter and sit bowl on sauce pan. Bottom of bowl should not touch water. When chocolate looks half melted, remove from heat and stir with spoon until all chocolate lumps are melted. Let cool.
4. In a large bowl, beat egg and sugar with hand held mixer (or use a whisk) until light yellow and creamy. Will form a ribbon when drizzled from beaters.
5. Add cooled chocolate and vanilla to egg foam. Stir with a spoon to combine.
6. In a small bowl, whisk together flour, baking powder and salt. Stir into chocolate mixture. Add chopped pecans and mix to combine evenly in batter. Let rest 5 minutes.
7. Using a 1 ¼-inch ice cream scoop or two spoons, place 1-tablespoon of batter for each cookie on parchment lined sheet, 1 ½ inches apart.
8. Bake 8 to 10 minutes, until tops are puffed and cracked. Break one cookie in half and check that interior is not raw. Cook for 1 more minute if necessary. Cool on paper or wire rack.