There’s something about baking cookies that makes a house super warm and inviting. Mike and I are back home after being away for a little while and I’ve fallen in love with our house all over again. I love knowing just exactly where everything is and seeing all the little ways we’ve made our house a home. After unpacking (my most hated chore, up there along with packing and folding laundry), I whipped up a quick batch of these cookies from the cookbook of the ever talented Samantha of Love, Cake.
Sam’s new book is full of spice-centric sweets. These all edge brownie cookies are chewy and tender with pools of gooey chocolate. The cinnamon is at the forefront, offering a pleasant bold, but not overpowering punch of flavor. If you’re a brownie edge lover, these cookies are where it’s at. I substituted in some toasty pine nuts for the walnuts, but other than that, kept the recipe as is.
If you’re obsessed with spice, and in fall, who isn’t, I hope you pick up this book. The hot honeycomb candy looks fantastic and I can’t wait to cozy up and make the Indonesian Spiced Layer Cake and the Gingerbread.
Hope everyone is having a happy November so far!
All Edges Brownie Cookies via The New Sugar and Spice
makes 2 dozen cookies
- 1 1/4 cups flour
- 1/4 cup Dutch process cocoa
- 2 1/2 teaspoons cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, at room temp
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 2 large eggs, at room temp
- 1/2 cup chopped bittersweet chocolate
- 1/2 cup chopped walnuts or toasted pine nuts
Line two baking sheets with parchment.
In a small bowl, whisk together the flour, cocoa, cinnamon, salt and baking soda. In a large bowl, cream the butter and sugars, about 2 minutes. Add the vanilla and eggs, one at a time, mixing well. Stir in the flour mix and fold in the chopped chocolate and nuts.
Preheat the oven to 325°F. Scoop the dough (it is quite soft) by the 1 1/2 tablespoons on to the prepared pans, at least 1 1/2 inches apart and chill until very cold, at least 30 minutes.
When the oven is hot, bake until just set, 12-14 minutes, rotating halfway through. When done, pull the sheets from the oven and tap gently to knock the air out of the cookies. Let cool on the sheets, set on racks. Best warm!