Chocolate Chocolate Chip Cookie Cake
Adapted From “Best Recipe”
2 cups All Purpose flour
1/4 cup cocoa powder
1 tsp kosher salt
1 tsp baking soda
2 sticks butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1/2 tsp water
2 cups chocolate chips
- Preheat Oven to 350 F
- Mixed flour, cocoa, salt and baking soda- whisk together till uniform in color.
- In a separate bowl, either with a stand mixer or hand mixer, cream butter and sugars till fluffy
- Slowly add eggs, then vanilla and water.
- Mix in flour mixture until just incorporated
- Add chocolate chips
- Place all the dough in a baking dish- this can range in size- the more shallow and wide, the more of a traditional cookie it will be vs a smaller but deeper dish will make for a gooey almost molten cake.
- Bake for 30-40 minutes. Remember you can always bake it less if making in advance and then finish it off later to enjoy warm!
Watch the Video!
Mexican wedding cookies are treats I’ve had and each time thought, “Wow, these are ridiculously good!” Buttery, nutty goodness that just melts in your mouth (that might sound a touch wrong, but you get the idea.) They often are sold at Mexican restaurants and various pastry shops, but aren’t too commonly found.
Mexican wedding cookies’ origins and ceremonial function are as their name implies: they are served at Mexican weddings! They are also pretty much identical to Russian tea cakes.
I always like to bring in baked goods to work after my weekend (it’s a great way to get your coworkers to like you more), so in honor of my 2015 GastroResolution to master a new dish, I picked these little butter nuggets. And guess what? They are incredibly easy. I consulted the illustrious internet for recipes and found the results very consistent across the board. I went with an old Paula Deen recipe- please don’t judge me! Hey the recipe involved copious amounts of butter, so I assumed it was her territory…
Needless to say they were easy to make and turned out great. Now I have another go-to cookie to add to the repertoire.
Mexican Wedding Cookies
Adapted from Paula Deen & The Food Network
1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, toasted, cooled then chopped into very small pieces
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent or just roll into balls. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.