Hey Friends! Are you guys ready for the holidays? Yeah, me neither… I have yet to get around to putting up our Christmas tree, buying a fresh wreath from the local nursery, creating a fantastic Christmas playlist, and I have yet to do any holiday shopping for friends or family. I’m assuming you could guess by my lack of posting that I’ve been busy busy (owning a business during the holidays is hectic but I’m not complaining as all the orders coming in have been great) but I finally penciled in a free day yesterday and had a baking marathon.
You can scold me for not being a traditionalist but I wasn’t excited about holiday baking until I picked up my Bon Appetit December issue earlier this week (I’m not sponsored by them – I just really have a passion for the aesthetic of that magazine). I was so sick of seeing cookie roundups featuring the traditional molasses and sugar cookies; I can turn to grandma’s Betty Crocker cookbook for foolproof versions of those recipes so I want something new and exciting when looking to new sources. I wanted something that would challenge my baking ability, make me inspired, and keep me focused through the whole process. Finally, I came across Bon Appetit’s cookie round up and I was sold. Boozy sugar? check. Gooey triple chocolate brownie cookies? I’m in. Salted Honey bark? Yes, please! Fast forward 2 Fleetwood Mac albums and 3 baking sessions later and I have my cookie trays filled to the brim with new and delicious treats!
Sure, these aren’t the peppermint bark or gingerbread cookies we all grew up with but I prefer to embrace new adventures. Perhaps it’s because the only family recipe I know of is my grandma’s horribly awful jello recipe that I resent to make (let alone feed to people). Even if I did eat gelatin, the thought of tiny chunks of food speckled through cloudy jello makes my taste buds cringe. Instead of finding comfort in traditional recipes, I find comfort in the cookie tray concept as a whole. My mother always taught me to have a variety of cookies on the tray (with a high ratio of chocolate ones) and always add festive color by way of candy. I used lindt peppermint pieces for this tray but only because I couldn’t find any Franco mints in this darn town.
I’ll be splitting up my Saturday adventure into two posts and this first one has the recipe for the gooey, double chocolate brownie cookies. These little nuggets of rich chocolate gold have a hard outer shell with a gooey, brownie center. And to top it all off, I sprinkled them with homemade rum sugar (inspiration borrowed from Bon Appetit’s bourbon sugar).
When making this recipe, make sure to start on the sugar the night before as it must dry out overnight. Also, my other suggestion on this recipe is to make sure not to over mix the ingredients. I know our generation leans on the stand mixer for all of our baking miracles but skip it for this one recipe and whisk by hand. If the dough ends up over mixed then it will become tough and the end product’s final texture will be off.
Brownie Cookie With Rum Sugar recipe below:
- 1 cup tublidado sugar
- 2 Tablespoons Rum
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 2 large egg whites
- 1 large egg
- 5 ounces of chocolate , chopped
The night before: Preheat oven to 150 degrees and line a baking sheet with parchment paper. Whisk together the sugar and rum and spread onto the parchment paper.
Bake in the oven for one hour with the oven door slightly adjar. After an hour, close the oven completely, turn the heat off, and let the rum sugar sit in there overnight.
The next day: Preheat oven to 350 degrees and line two more baking sheet with parchment paper.
Whisk together the sugar, powdered sugar, and salt.
Whisk in the egg whites and eggs until completely combined.
Fold in the chocolate chunks.
Scoop the batter, a tablespoon per a cookie, onto the parchment lined baking sheets two inches apart.
Bake for 12 to 14 minutes or until they are puffed and set around the edges.
Sprinkle with the rum sugar and set aside to cool. Cookies will set as they cool.