This sweet collection is by Sarah Kieffer, celebrated creator of the award-winning, The Vanilla Bean Blog.
Among the 100 tantalizing recipes are “Chocolate Basil Brownies,” “Raspberry Rye Cookies,” and “Olive Oil Sugar Cookies with Blood Orange Glaze.” There’s even an entire chapter on “Pan Banging Cookies,” using the technique she perfected that went viral. It involves banging the tray of cookies periodically as they bake in the oven, flattening them and creating concentric ripples that leave them crisp on the edges with soft centers.
“Double Chocolate Espresso Cookies” don’t require that kind of work. They also don’t need an electric mixer to make.
In my household, there is a clear division of labor.
My husband is responsible for mowing our minuscule lawn, unclogging drains, and figuring out which smoke detector in the house is causing that incessant beeping.
I make sure we always have a stash of home-made cookies on hand.
It’s an important job, and one that I take seriously.
Oh sure, my husband will indulge my whims to bake cookies with ingredients such as cardamom, rose water, chicharrones, corn nuts, or five-spice — as long as I don’t neglect the mandatory chocolate on a regular basis.
That’s why “Chocolate and Peanut Butter Ripples” appealed so much. After all, when I practically have to hide all the mini Reese’s Peanut Butter Cups from him until after Halloween, I knew this cookie would be right up his alley.
You know that delightful crackly, papery layer that forms and separates from the top of brownies when you bake them, adding a fabulous textural contrast to the cakey or chewy foundation below?
That’s exactly what you get in cookie form with these “Clinton Street Brookies.”
They bake up fairly flat and modest in size. So you’re taken aback at the unexpected colossal chocolate taste they provide that’s as deep, dark and potently rich as your favorite dark chocolate brownie.