Chocolate Brownie Toasted Pecan Cookies

by Lynne on October 17, 2014

Post image for Chocolate Brownie Toasted Pecan Cookies

Chocolate Brownie Cookies 1

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

Print Recipe Print Recipe

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.

{ 13 comments… read them below or add one }

Lentil Breakdown October 18, 2014 at 4:50 pm

Wow, I know what you mean having to eat honey off your finger. It’s usually my middle one ’cause I’m pissed there aren’t any of these cookies in the house. (Luckily I just binged on cashews and am no longer in desperado mode so I can admire these lovelies without extending said finger.)

Cathy | She Paused 4 Thought October 18, 2014 at 5:43 pm

I am not a chocolate person per se, but I do like brownies, so your cookies look intriguingly delicious.

Thalia @ butter and brioche October 19, 2014 at 2:07 am

Wow these brownie cookies look SO delicious.. and I love the combination of chocolate and pecans. Wish I had one of these cookies to devour right now, great recipe!

Yasmeen October 19, 2014 at 12:35 pm

Yum! I definitely have to make this recipe!!! Quick question tho, how many eggs do I need for a 1/4 cup + 2 table spoons?

Lynne October 19, 2014 at 12:53 pm

Hi Yasmeen ~ Thoroughly beat 2 eggs in a bowl, then measure out the 1/4 cup + 2 tablespoons. Or, if you want to double the recipe, use 3 eggs.

Thanks for stopping by. Lynne xo

Fran @ G'day Souffle' October 19, 2014 at 8:47 pm

Interesting you should mention the Brownie recipe in Fanny Farmer’s Boston Cooking School Cook Book. I just happen to have my Mom’s 1941 Fanny Farmer book and I looked up the Brownie recipe, which calls for brown sugar (instead of white) and does not list any baking powder or any leavening agent. I think I’ll follow your recipe instead!

Priscilla - She's Cookin' October 21, 2014 at 12:52 pm

We still rely on the Fanny Farmer cookbook! Love your historical anecdotes and these brownie cookies would make everyone in my family extremely happy 🙂

Mary in NY October 23, 2014 at 5:43 am

Is the measurement for the flour correct? Seems pretty small amount to me?

Lynne October 23, 2014 at 11:43 am

Hi Mary ~ Thanks for stopping by. Yes, that is the correct amount of flour. I know it seems small, but the recipe makes more of a batter than a dough. Lynne xo

Coco in the Kitchen October 23, 2014 at 1:22 pm

Lynne, you can just call these Colette Cookies, because I would eat the whole batch!

Lynn @ Oh-So Yummy October 24, 2014 at 12:01 pm

Goodness! I want brownies now too! Especially the chewy fudgy kind. I will bookmark to make soon!

Adri October 25, 2014 at 9:46 pm

Well, now those cookies sound awfully good to me! I love brownies, and I think these would be right up my alley. I used to make a similar cookie that called for espresso powder. I used to gobble those right up, and I bet I’d do the same with yours. Brava!

Luisa Bellissimo January 14, 2018 at 4:33 am

These sound delicious and easy to make!
I will Definitely be making them very soon!

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