cookie time machine

Chocolate brownie cookies are two dessert favorites in one. 

The Original Chocolate Brownie Cookies

all-purpose flour

baking powder

salt

chocolate

unsalted butter

eggs

sugar

espresso

vanilla extract

mini chocolate chips

Storage: These cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day (they will start to dry out a little).Recipe adapted from THE LAST COURSE by Claudia Fleming with Melissa Clark. Copyright © 2001 by Claudia Fleming. Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The Kitchn

Sarah Wassberg Johnson

Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Line 2 baking sheets with parchment paper.

Step 2

Place 1/4 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/8 teaspoon kosher salt in a small bowl and whisk to combine. Coarsely chop 5 ounces dark chocolate (about 1 1/4 cups) and 2 ounces unsweetened chocolate (scant 1/2 cup).

Step 3

Prepare a double boiler or bring a medium saucepan filled with an inch or two of water to a simmer over medium heat. Add 2 tablespoons unsalted butter and the dark and unsweetened chocolates to the double boiler or place in a metal bowl that fits over the saucepan without touching the water. Heat, stirring often, until the butter and chocolate are melted. Remove from the heat and stir until smooth. (Alternatively, melt the butter and chocolates in the microwave in 30-second bursts, stirring between each burst.)

Step 4

Place 2 large eggs in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment briefly on medium speed to break them up. Add 2/3 cup granulated sugar, 1 1/2 teaspoons brewed espresso, and 1 teaspoon vanilla extract and beat on high speed until thickened, satiny, and lightened in color, about 15 minutes. 

Step 5

Add the chocolate mixture into the egg mixture and fold until partially combined (there should still be some streaks). Add the flour mixture and carefully fold it in until just combined. Add 3/4 cup mini chocolate chips and fold to combine. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. 

Step 6

Drop the batter by heaping teaspoonfuls onto the baking sheets, spacing them at least 1 1/2-inches apart, 30 per sheet.

Step 7

Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until puffed and cracked, 2 to 3 minutes more. Let cool completely on the baking sheets.

The best part about these honey spice cookies? The middle is soft and chewy, while the edges are perfectly crispy.

Jumbo Chewy Honey Spice Cookies

shortening

baking soda

cinnamon

ginger

white pepper

brown sugar

honey

white sparkling sugar

Storage: The cookies can be stored in an airtight container at room temperature for up to 3 days.

Jessie Sheehan

Place 1 stick unsalted butter and 1/4 cup shortening in a large microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each burst, until mostly melted with just a few clumps of butter or shortening remaining, about 1 minute. Stir until completely melted. 

Place 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon kosher salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon white pepper in a medium bowl and whisk to combine.

Add 2/3 cup packed light brown sugar, 1/3 cup honey, and 1/2 teaspoon vanilla extract to the bowl with the melted butter and shortening and whisk until smooth. Add 1 large egg and whisk until smooth. Add the flour mixture and fold with a flexible spatula until just combined (the dough will be quite soft). Cover the bowl and refrigerate until firm enough to scoop, about 30 minutes.

Line a baking sheet with parchment paper. Place 1/2 cup white sparkling sugar in a small, shallow bowl. Scoop the dough out into 9 (1/4-cup) portions and roll each portion into a ball. Roll each ball in the sugar and place on the baking sheet, spacing them evenly apart. Cover the baking sheet tightly with plastic wrap and refrigerate overnight. Cover the bowl of sugar with plastic wrap and set aside at room temperature.

Arrange a rack in the middle of the oven and heat the oven to 350ºF.

Uncover the dough balls and sugar. Roll the cookie balls in the sugar again and return to the baking sheet. Bake for 9 minutes. Rotate the baking sheet and bake until the cookies crack and the centers are browned, 6 to 8 minutes more. Let cool completely on the baking sheet.

Miso steals the show in this brimming-with-flavor thrumprint cookie.

Miso Caramel Cardamom Thumbprints

cardamom, divided

water

heavy cream

white miso paste

Make ahead: The caramel can be made up to 1 week ahead, cooled, and refrigerated in an airtight container. Let come to room temperature before using.Storage: The cookies can be stored in an airtight container at room temperature for up to 3 days.

Place 1 1/2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, make the caramel. 

Step 1: Make the caramel:

Place 1 cup granulated sugar and 1/2 cup water in a small, deep saucepan over medium-high heat and cook without stirring until the mixture changes to a medium to dark amber color (swirl the pan occasionally if it is not cooking evenly), 9 to 10 minutes. About 5 minutes into cooking, place 1/2 cup heavy cream in a microwave-safe measuring cup or small bowl and microwave on high until warm, about 30 seconds. Cover to keep warm.

Step 2: Make the caramel:

When the sugar mixture is ready, remove the pan from the heat. Add the warm cream (be very careful, as the cream will likely cause the caramel to bubble up dramatically) and stir with a wooden spoon until combined. If the cream has caused the caramel to harden, return the pan to medium heat and cook until melted again, then remove the pan from the heat. 

Step 3: Make the caramel:

Add 1/4 cup white miso paste, 1 tablespoon unsalted butter, and 1 teaspoon vanilla extract, and stir and smash against the bottom of the pan until incorporated. Transfer the mixture into a fine-mesh strainer and press through the strainer into a small bowl. Let cool to room temperature, about 30 minutes, or speed it up by refrigerating and stirring periodically.

Step 1: Make the cookies: 

Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.

Step 2: Make the cookies: 

Add 1/2 cup packed light brown sugar, 1 teaspoon of the ground cardamom, 3/4 teaspoon kosher salt, and 1/2 teaspoon vanilla extract to the bowl of butter. Beat with the paddle attachment on medium-high speed until lightened in color and fluffy, scraping down the bowl as needed with a flexible spatula, about 2 minutes.

Step 3: Make the cookies: 

Add 1 large egg and beat on medium speed until combined. With the mixer on the lowest speed, add 2 cups all-purpose flour and beat until just a few streaks of flour remain. Finish mixing by hand with a flexible spatula until the flour is just incorporated.

Step 4: Make the cookies: 

Place 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and the remaining 1 teaspoon ground cardamom in a wide, shallow bowl and stir with a fork to combine. Scoop the dough out by level tablespoons and roll each into a ball. Roll each ball in the cardamom sugar and place on the baking sheets, spacing them evenly apart. Make an indentation about 1/2-inch deep with your thumb into each ball.

Step 5: Make the cookies: 

Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies take on a tiny bit of color (they don’t really brown) and are dry to the touch, 5 to 7 minutes more. If the indentations have lost their shape, remake them with the handle end of a wooden spoon. Let the cookies cool completely on the baking sheets.

Step 6: Make the cookies: 

Fill each cookie indentation with the cooled caramel. Let sit until the caramel sets slightly, about 20 minutes, before serving.

Retro seven-layer bars are the ultimate Christmas treat. 

Classic 1980s Seven-Layer Bars

(1/2 stick) salted margarine or butter

graham cracker crumbs (4 ounces)

sweetened, flaked coconut (angel flake)

chocolate chips

butterscotch chips

sweetened condensed milk

walnuts

Storage: Store the bars in an airtight container at room temperature for up to 3 days.Recipe adapted from Rhonda Tomlinson’s “Rhonda’s Recipes” column from the Oskaloosa Independent of Oskaloosa, Kansas, published in December 1989.

Arrange a rack in the middle of the oven and heat the oven to 325ºF.

Place 4 tablespoons salted margarine or butter in a 9x13-inch baking pan. Bake until melted, about 5 minutes.

Remove the baking dish from the oven and tilt the pan as needed so the melted butter coats the bottom. Add the ingredients in the following order, do not stir: Sprinkle 1 cup graham cracker crumbs in an even layer, then sprinkle with 1 cup flaked coconut. Sprinkle with 1 cup chocolate chips, then 1 cup butterscotch chips. Pour 1 (14-ounce) can sweetened condensed milk evenly over the top. Sprinkle with 1 cup chopped nuts.

Bake until golden brown on top and the center is set, about 30 minutes. Place the pan on a wire rack and let cool completely, about 2 hours. Run a knife around the edges to loosen. Cut into 24 squares. 

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Top 4 cookie time machine recipes from across the web

The most viewed cookie time machine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed cookie time machine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine