We went to Cashiers, North Carolina at the last-minute for Father’s Day week-end. I literally booked our rooms at 8:00 PM before we left the next day. It was a really good trip. Sometimes those are the best kind of getaways. You know last minute with no planning. Just throw some shorts and a pair of jeans in the car and head out. We really felt like a king and queen at the B&B. It was an amazing place just check out Innisfree Bed and Breakfast. We loved it.
Awaiting on a beautiful china tray when we checked in were Brownie Cookies. We are talking intensely chocolate with toasted pecans. Evidently I was not the first person to eat them with gusto and want the recipe to recreate the chocolate experience at home because Claire the owner when asked for the recipe just opened a drawer and whipped out a typed copy . She cheerfully gave it to me with a big smile and said, “Enjoy!” And that is exactly what I’m doing.
These really are some of the best cookies I have put in my mouth and I hope that you will enjoy them, too! Have a Happy 4th!
Brownie Cookies by way of Sandi Eichorn and Claire
Yield: about 3 dozen cookies
- 2 cups toasted pecans
- 1/2 cup butter ( 1 stick)
- 4 ounces unsweetened chocolate squares
- 3 cups semisweet chocolate morsels, divided
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 325 degrees. Toast pecans in pan for about 10 minutes. Watch carefully.
- Preheat oven to 350 degrees.
- Melt 1 stick butter, 4 ounces unsweetened chocolate squares, and 1 1/2 cups of the semisweet chocolate morsels oven medium low heat until melted. Stirring constantly. I remove from heat right before all the chocolate has melted. Continue stirring until smooth. Cool slightly so you won’t fry your eggs.
- Beat 4 eggs and 1 1/2 cups of sugar for a couple of minutes in a medium large bowl. Add 2 teaspoons vanilla.
- Stir melted chocolate and butter mixture into eggs and sugar until well blended.
- Stir in flour, salt and baking powder.
- By hand mix in remaining 1 1/2 cups chocolate morsels and toasted pecans.
- Drop by tablespoon on to parchment paper lined cookie sheet. ( if you want smaller cookies make them a heaping teaspoon)
- Bake at 350 degrees for 10 minutes.