Does anyone remember the old Certs commercials? (“Two! Two! Two mints in one!”) I just thought that my local stores had stopped carrying them, but apparently they’ve been discontinued altogether. Sigh. In other news, I’m still working on that time machine…
Speaking of a blast from my past: when I was a fresh-faced recent university graduate, I had a less-than-stellar job. I know, who would have imagined? Graduating and not waltzing into six figures and a corner office? I also had a terrifically inappropriate and un-PC nickname for it, but I’ll settle here for calling it “the Farm”, which is the version that won’t get me sent for sensitivity training. There’s not a lot of good that came from my time at the Farm, except for two recipes that the other farm girls shared with me.
One of those recipes was for chocolate brownie cookies. I hadn’t thought about that recipe in years, but when I stumbled across it again recently, I couldn’t not try it.
First, gather the following:
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups granulated sugar
- 1 cup real mayonnaise
- 2 eggs
- 1 tsp vanilla
- 6 oz semisweet chocolate, chopped *
- 1 cup coarsely chopped walnuts
* I used half a bag of semisweet “chips and chunks”, for interest and texture
Preheat oven to 375o F (190o C). Grease two cookie sheets. In a large bowl, stir together flour, cocoa, baking powder, and baking soda. In another bowl, with an electric mixer, beat together sugar, mayonnaise, eggs, and vanilla for 2-3 minutes until well mixed and creamy. Add the mayonnaise mixture to the flour mixture, stirring just until the flour is incorporated. Stir in the chocolate chunks and chopped walnuts.
Drop batter by heaping teaspoons onto prepared cookie sheets, at least 2″ (5 cm) apart. Bake for 10-12 minutes until cookies have puffed up and are dry on top but rich, moist, and gooey on the inside. Remove to a rack to cool. Makes 4 dozen cookies.
I recruited my baking buddy, and we were on our way!
It took a goodly bit of wrist action to get everything incorporated. When I first added the wet ingredients to the dry, the dry just kind of coated the wet, like a flour-y, cocoa-y blob. (Which sounds like the most delicious horror movie ever, if I’m being honest.)
Clearly my farm-girl friend had never heard of parchment paper. I assure you, the cookies turned out fine despite not using greasy cookie sheets.
Look! At! These! I think I squealed when I saw the dry, crackly brownie top these got. This might be a good spot to mention that we only set the oven to 350o F – as one typically will for cookies – and averaged 8-9 minutes per sheet instead of the 10-12 in the recipe. They came out perfectly moist and brownie-like, not undercooked at all. I can’t imagine what 10-12 at the elevated temperature would have done.
It made me a little sad, thinking of all the years I could have been eating these but wasn’t. Imagine the best brownie you’ve ever had, but in a cookie form – and with a way better edge-to-centre ratio. This will definitely be in regular rotation going forward.
Thanks for looking! 🙂