Search

Baking the Book, Delivered Fresh From My Oven to Your Inbox!

Tuesday, May 8, 2012

Sombrero Cookies

DSC_0007

Can we pretend it's still Cinco de Mayo? And can we pretend that I had some divine inspiration to create these cookies in honor of that blessed day instead of admitting that I really just messed up? No? Well, I gave it a shot. I guess I'll just have to own up to the fact that these cookies weren't my idea. If I could, I would take credit, but, unfortunately, I feel obligated to tell you that these cookies were all my friend Sophie's idea.

DSC_0009

 I think she had seen a post on Bakerella for pillow cookies (correct me if I'm wrong, Soph) and couldn't shake the idea of a brownie-stuffed cookie. I mean, can you blame her? So after minimal pestering, I caved. Sophie and I rounded up the ingredients and set to work making these over-the-top cookies.

We used the technique from Bakerella, but we decided to use a homemade brownie recipe. Because I was in a hurry and had to run to a meeting, we didn't let the cookie dough chill long enough, which left us with cookies that spread a little more than we would have liked. So, while they didn't really look exactly how we'd imagined, they were still pretty damn good.

DSC_0006

  Sombrero Cookies
Makes 2 dozen large cookies

1 batch Baked Brownies, cooled and cut into small squares
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 eggs, plus one egg yolk
1 tablespoon vanilla extract
3/4 cup chocolate chips

Preheat oven to 350. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar together until light and fluffy. Add eggs and yolk, one at a time, and mix until combined. Beat in vanilla. Add in dry ingredients and beat until just incorporated. Fold in chocolate chips. Chill dough in freezer for 30 minutes. Using an ice cream scoop, scoop out balls of cookie dough. Make an indentation in center of each ball of dough and press a small square of brownie into indentation. Place on baking sheet and bake for 20 minutes. Let cool on wire rack.

2 comments:

  1. did the brownie stay chewy gooey even in the cookie dough?

    ReplyDelete
  2. that looks so good! Always, looking for new cookie recipes!

    ReplyDelete