This is a combination brownie and cookie all in one. It’s extra rich and moist, and yet has a little
crunch like a cookie. This recipe made the cut for the book because, unlike other recipes for
brownie type cookies, it’s super simple. No chilling and re-chilling the dough, no extra steps, just
make the batter and cook; plus, they freeze well.
Yields: 3 dozen
- 12 ounces good-quality dark chocolate (70% to 72% cacao), divided
- 1/4 cup potato starch
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons margarine
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon Passover vanilla extract
- 2 cups coarsely chopped walnut or pecan pieces
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper or Silpats.
- Chop half the chocolate finely for easy melting; chop the other half in larger chunks to
stir into the cookie dough.
- In a small bowl, mix together potato starch, baking powder, and salt.
- In a heavy-bottom small pot, over very low heat, melt the 6 ounces of finely chopped
chocolate with the margarine. Stir until melted. Remove from heat and cool slightly.
- In a heavy-bottom, 3-quart pot, whisk eggs, sugar, and vanilla over very low heat. Stir
until mixture is lukewarm to the touch. Remove from heat. Add the melted chocolate
mixture, and then stir in potato starch mixture. Gently fold in nuts and the remaining 6 ounces
- Scoop tablespoons of batter onto prepared pan, 11/2 inches apart. Bake until surface
of cookies looks dry and just set but center is gooey, about 12 to 14 minutes. Cool for
5 minutes on pan, transfer to wire rack to cool completely.
Recipe reprinted with permission from Celebrate.