My sister sent me the cookbook "100 Cookies" by Minneapolis pastry chef Sarah Kieffer. Her blog, The Vanilla Bean Blog, has become a recent obsession. This book is full of absolutely fabulous cookies, but these in particular are a favorite. I cannot recommend her recipes enough - everything turns out so wonderfully, and I get a ton of compliments. These cookies are so rich and chewy and everything I want in a brownie... but in cookie form. I am strongly considering doing a whole series on baking my way through her book and ranking my favorites.
Ingredients:
3/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon baking powder
3 large eggs, at room temperature
1 1/4 cups sugar
3/4 teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla
5 tablespoons unsalted butter
8 oz semi-sweet chocolate chips
1/4 cup cocoa powder
1/3 cup creamy peanut butter, divided
Preparation:
1. Preheat oven to 350 degrees. Line 2 baking sheets with silpat mats or parchment paper.
2. In the bowl of a stand mixer, use the paddle attachment to mix eggs, sugar and salt. Mix on medium-high speed for 5-8 minutes, until fluffy and pale.
3. Add canola oil and vanilla. Mix to combine.
4. While egg mixture is whipping, melt butter and chocolate chips in a small pan over medium-low heat. Whisk together to melt chocolate and butter. When melted, remove from heat and whisk in cocoa powder until combined.
5. Add warm chocolate mixture to egg mixture, mixing to combine.
6. Add baking powder and flour to wet ingredients.
7. Let mixture sit at room temperature for 5-10 minutes to solidify. DO NOT SKIP THIS STEP.
8. Use a small scoop or two spoons to drop heaping tablespoon size balls of dough on the prepared cookie sheets. These cookie will spread some. Bake 8 to a cookie sheet to ensure they do not run together. Dollop a teaspoon or so of peanut butter on each ball of dough. Use a knife to swirl into the batter.
9. Bake for 10 minutes or so, until edges are set and cookies have the classic brownie crinkle look to them.
10. Let cool completely on the pan before removing.
11. Store in an airtight container for 2-3 days. Refrigerate if intending to keep longer.
Ingredients:
3/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon baking powder
3 large eggs, at room temperature
1 1/4 cups sugar
3/4 teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla
5 tablespoons unsalted butter
8 oz semi-sweet chocolate chips
1/4 cup cocoa powder
1/3 cup creamy peanut butter, divided
Preparation:
1. Preheat oven to 350 degrees. Line 2 baking sheets with silpat mats or parchment paper.
2. In the bowl of a stand mixer, use the paddle attachment to mix eggs, sugar and salt. Mix on medium-high speed for 5-8 minutes, until fluffy and pale.
3. Add canola oil and vanilla. Mix to combine.
4. While egg mixture is whipping, melt butter and chocolate chips in a small pan over medium-low heat. Whisk together to melt chocolate and butter. When melted, remove from heat and whisk in cocoa powder until combined.
5. Add warm chocolate mixture to egg mixture, mixing to combine.
6. Add baking powder and flour to wet ingredients.
7. Let mixture sit at room temperature for 5-10 minutes to solidify. DO NOT SKIP THIS STEP.
8. Use a small scoop or two spoons to drop heaping tablespoon size balls of dough on the prepared cookie sheets. These cookie will spread some. Bake 8 to a cookie sheet to ensure they do not run together. Dollop a teaspoon or so of peanut butter on each ball of dough. Use a knife to swirl into the batter.
9. Bake for 10 minutes or so, until edges are set and cookies have the classic brownie crinkle look to them.
10. Let cool completely on the pan before removing.
11. Store in an airtight container for 2-3 days. Refrigerate if intending to keep longer.