Chewy Chocolate Cookies

Let’s chat about these chewy chocolate cookies, but first: I am SO EXCITED that I am finally able to tell you that I’ve been working on a cookbook!! I started working with an agent (hi Leigh!) last December and over months (and months!) created a baking cookbook proposal (that covered all things butter + sugar).

When we were finally weeks (maybe days??) from finishing that monster proposal I got an email from Page Street Publishing saying they wanted to work with me on a cookbook. ME. I had to pinch myself. And pop champagne. Life does not normally roll that smooth and I don’t think anyone would disagree.

I have to pause (frequently) and feel so grateful for the opportunities that have been thrown my way as of late and for all of you that make my recipes, send me photos and leave sweet comments. It truly feels like the biggest life gift to interact and know you on this level. I know, a little sappier than usual. But I mean it.

So the publisher was interested in a subject-specific cookbook…a cookbook all about SUPER FABULOUS COOKIES…the kind of cookies that introduce you to a neighbor (maybe a hot one?), win a contest, make new friends or just taste amazing sitting in the dark binge-watching Netflix.

Basically, they wanted me to write a fantasy cookbook.

So I said yes and here we are. I have gone through an obscene amount of butter, have everyone from fellow bloggers, friends and family testing every recipe along with me (a MAJOR shout-out to my mom for testing heaps!) and I can hardly wait until Fall 2018 when it will be released! Then we’re just going to make cookies, eat cookies, exchange cookies, talk cookies, drink cocktails and retire.

JK on that last one. I haven’t been that naive in awhile. But it’ll be fun.

Some quickie details because I have to get back to writing and testing as the manuscript is due on January 30th and I feel both like I’m having the time of my life and that I have an elephant on my chest and I’m gonna die. Such is the way in life with all things that are worthwhile.

A thousand sighs.

We don’t have a name yet for the book…as soon as that happens I will share it here asap. I hope to give lots of behind-the-scenes glimpses on social media (mostly Instagram Stories) using the hashtag #GourmetCookieBook. So if you’re not on there, I hope you’ll join just so I can hear your thoughts as we create a cookie book that makes you want to say holy shit every time you take a bite. Maybe we should call it the Holy Sh!t Cookie Book?

The recipes will include some of my favorite (but all new) classic cookie recipes as well as holiday (because you can’t talk cookies without a holiday section…it just can’t happen) and general cookie extravagance. Everything stuffed and smeared and ooey gooey’d until your heart’s content. I believe there are only five blog recipes going in there…do you have any favorites you’d like to see in print?

Have I left anything out??? That might be it for now. If you have any of questions or thoughts leave them in the comments below or email me as always. I would love to hear! I have not been the most consistent at posting recently and that will probably continue until February and then I’ll get back on schedule. I do have a handful of things planned until then, so hang tight.

Again, thank you!! None of this would be happening without you and that thought does not escape me for one second. xo

Before We Get Started

• Dough. This dough will feel sticky and unmanageable when first mixed. Wrap tightly in plastic wrap and stash in the fridge for at least 30 minutes, perhaps an hour or more…whatever works in your schedule. The longer they chill, the easier they’ll be to roll. Your hands will get a bit messy, but you can do it. I actually used a cookie scoop for these in the photo and even though I love using my hands, for this cookie I quite liked the scoop. And PS to every brand out there that has made a cookie scoop: label your cookie scoops so we know what size we’re using!!! Why don’t they do this? I *think* I used the 1 1/2-tablespoon cookie scoop.
• Freezer. Don’t skip the very short freezing of the dough balls before baking…this helps them with their badass shape. They will look a wee puffed when they get out of the oven and then they will collapse on themselves after they cool a bit. If you don’t have a large enough freezer to accommodate a baking sheet, place them on plates for the freezer and then transfer to the baking sheets for baking.
• Smear. You do not need a pastry bag + tip to smear the frosting over the top…I was just being quite particular about how I wanted them to turn out for the photos. An offset spatula, spoon or butter knife would all work well.
• Tasting. While this cookie does get thin, it stays incredibly soft and chewy. The frosting is a mix between Oreo filling and a buttercream…and yes, it’s incredible. Should I work on becoming more humble in the new year?

Let’s bake some baller holiday cookies, shall we?

More Yummy Cookie Fun

Grab My Favorite Cookies Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, small-batch (one bowl! no rest!) Mega Vanilla Chocolate Chip Cookies!!

Chewy Chocolate Cookies With Peppermint Buttercream

These Chewy Chocolate Cookies With Peppermint Buttercream are a perfect cookie for the holiday season. Plus, my cookbook announcement!

5 from 1 review

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Course: Dessert

Cuisine: Cookies

Keyword: Chocolate, Brownie Cookies, Holiday, Baking, Peppermint

Servings: 2 1/2 dozen large cookies

Author: Rebecca Firth

Ingredients

• 8 ounces semisweet chocolate (coarsely chopped)
• ½ cup (112 g) sunflower oil (or other light-flavored oil)
• 3 large eggs (room temperature)
• ¾ cup (165 g) light brown sugar (packed)
• ¾ cup (150 g) granulated sugar
• 1 teaspoon (4 g) real vanilla extract
• 1 cup (135 g) bread flour
• 3/4 cup (101 g) all-purpose flour
• ¼ cup (21 g) unsweetened cocoa powder (sifted)
• 1 teaspoon (5 g) baking powder
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (6 g) sea salt
• 2 1/2 cups (300 g) powdered sugar
• 8 tablespoons (113 g or 4 oz) unsalted butter (room temperature)
• 1/2 teaspoon (2 g) peppermint extract
• 1-2 tablespoons (15-30 g) milk

Instructions

• Place chocolate + oil in a large, microwave safe bowl and melt in the microwave (I usually do 1 minute on High, but microwaves are funky so keep an eye on things). Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs, you’ll get rid of all of the chunks without overheating it. Set it aside to cool a beat. Whisk in the eggs, brown sugar, granulated sugar and vanilla. This mixture will be thick…don’t panic. Set aside.
• In another bowl whisk together the bread flour, all-purpose flour, cocoa powder, baking powder and baking soda and sea salt. Pour the flour mixture into the chocolate mixture and stir until just combined. Wrap tightly and chill the cookie dough for 30 minutes in the fridge.
• Preheat your oven to 375 degrees F. Line your baking sheets with parchment paper.
• Roll 1 1/2 tablespoons of dough and place on the baking sheet allowing at least two inches between dough balls. Freeze for 10 minutes or place in the fridge for 20 minutes. If you have a small freezer, you could set them on a dish and then transfer to your baking sheet.
• Bake for 10 minutes in the center of the oven. You want to slightly under bake these. Allow the cookies to cool on the sheet for 5-10 minutes, or until they come off easily, and transfer to a rack to finish cooling.
• In a medium bowl stir together the powdered sugar, soft butter, peppermint extract and milk until smooth. Add more milk if necessary to get desired consistency: thick, but spreadable. Schmear on top of the cooled cookies, decorate with your favorite sprinkles and exchange away.

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo