‘Just Because’ Fudge Bites

Sometimes you need/want a treat “just because.” This recipe is designed for those moments in life.

Utilize the microwave to melt the chips & peanut butter and then stir in marshmallows. Eat it by the spoonful or spoon onto a sheet pan, chill and serve.

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‘Just Because’ Fudge Bites

• Line a sheet pan with parchment paper. Set aside.

To a microwave-safe mixing bowl, add:

1/2 cup semi-sweet chocolate chips’

1/4 cup butterscotch chips

1/4 cup peanut butter

Microwave for 45 seconds. Stir.

• If not yet smooth, microwave an additional 30 seconds and stir smooth.

Pour in:

3 cups miniature marshmallows

Fold together. Once marshmallows are coated, drop by spoonfuls onto the prepared sheet pan. Chill for 20 minutes. Enjoy!

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Brenda’s tips:

• Serving size: ~8

• Chips & PB can be melted in a double broiler OR in a small pot over low heat

• Instead of “bites,” line an 8”x8” pan with parchment and dump the whole mix into the pan, chill 60 minutes, cut and serve.

• Store leftovers (if any) in the refrigerator.

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Window to B’s kitchen . . .

Strawberry Ice Cream

Speckled with bits of berries, fresh strawberry ice cream encapsulates the delicate flavors of summer.

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Strawberry Ice Cream

Step 1: Prepare fresh strawberries

• wash

• dice (3/8" cubes), to make:

1 1/2 cups diced strawberries

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with fruit liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup fruit juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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Brenda’s tips:

• Serving size: ~8 (1/2 cup)

• This recipe is designed for fresh strawberries, but in place of diced fruit, substitute with 1 cup strawberry jam and it will be delicious

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Window to B’s kitchen . . .

Pumpkin Pie Squares

Pumpkin pie squares are baked to perfection in a rectangle baking dish, with a sweet oat crust and caramelized nut topping. This is an ideal pumpkin dessert for a crowd . . . and the leftovers are just right to enjoy for breakfast.

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Pumpkin Pie Squares

Step 1: Crust

Preheat oven to 350F.

To a medium mixing bowl, add:

1 cup flour

1/2 cup oatmeal

1/2 cup brown sugar

2 Tbsp sugar

Sift together. Using a fork, cut in:

1/2 cup butter, softened

Once well combined, dump into a 13”x9” baking pan. Use the fork to press into an even layer for the crust.

Bake at 350F for 10 minutes.

While baking, continue to Steps 2 & 3.

Step 2: Filling

To a bowl of a stand mixer, add:

1 (15 oz) can pumpkin pureé

3/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Turn mixer to low speed until combined. Add:

2 eggs

Mix on low speed until combined, scrape sides. Add:

1 (12 oz) can evaporated milk

Turn mixer to low speed, allowing the mixer to stir until evenly incorporated.

Set aside.

Step 3: Topping

To a small mixing bowl, add:

1/2 cup brown sugar

1/2 cup walnuts, coarsely chopped

2 Tbsp butter, softened

Stir together until combined.

Step 4: Assemble & Bake

Pour the prepared pumpkin filling (Step 2) over the baked crust.

Spoon the topping (Step 3) over the pumpkin layer, evenly distributing until all the topping is added.

Return the filled 13”x9” pan to the oven.

Bake at 350F for 20-30 minutes, until a toothpick comes out clean.

Allow to cool completely, cut into squares and serve.

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Brenda’s tips:

• Serving size: 12 (3”) squares

• *Substitute for evaporated milk: 1/2 cup yogurt + 1/4 cup heavy cream

• Prepare 1.5x the recipe for a sheet pan (15”x10” pan)

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Window to B’s kitchen . . .

Giant Dark Chocolate Chocolate Chip Cookies

This is THE cookie.

NYC is home to the wonderful Levain Bakery. Levain Bakery is known for making gigantic cookies - mountains of chocolate studded with countless chocolate chips. Brenda ate those cookies periodically through her years in NYC resulting in delicious memories.

Brenda has finally come up with a cookie that outshines those at Levain’s. Make these today. This cookie is equitable to happiness.

The recommended techniques in this Well Plated recipe helped in the creation of the recipe below.

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Giant Dark Chocolate Chocolate Chip Cookies

Step 1:

To a small pot set over medium heat, add:

1/2 cup butter

Once butter is liquified, stir in:

3/4 cup cocoa (Hershey’s Cocoa recommended)

Stir until smooth.

Remove from heat & set aside, allowing to cool slightly.

Step 2:

In a small bowl, combine:

3/4 cup flour

1/2 tsp salt

1/2 tsp baking powder

Stir together, set aside.

Step 3:

To the bowl of a stand mixer, add:

2 eggs

1 cup sugar

Using the paddle attachment, turn mixer to medium speed (4-6) and beat eggs until mixture has expanded, thickened slightly and lightened in color (~3 minutes).

Step 4:

1. With whipped eggs still in the bowl, set mixer to “stir” speed

2. Drizzle cocoa + butter into mixer bowl, incorporating into the eggs

3. Stop mixer & scrape down the sides of the mixer bowl

4. Mix on “stir” for 1 min

5. Stop mixer & dump in flour mixture

6. Mix on “stir” until just combined (scrape sides as needed)

7. Remove bowl from stand

8. Fold in by hand:

   1 1/2 cups semi-sweet chocolate chips

Step 5:

Portion batter into 6 giant cookies.

Refrigerate for 2-48 hours.*

Step 6:

Preheat oven to 375F.

Place cookies on greased baking sheet and bake for 15 minutes.

Do not over bake. Remove from oven and allow to rest 10 minutes before removing from baking sheet. Serve immediately or store in an airtight container for up to 48 hours.

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Brenda’s tips:

• Serving size: 6 shareable cookies

• *Refrigeration is optional. Whether or not to refrigerate cookie dough before baking is a regular discussion among the cookie baking crowd. One signature element of these cookies is the height, creating a truffle-like center. Chilling the dough helps the cookie retain height while baking. As little as 2 hours enhances the structure. Baking immediately creates a flatter, slightly crisper cookie with a smooth interior. Both are delicious. Brenda’s preference is to chill before baking.

• 1/2 cup = 1 cube butter

• Substitute peanut butter chips in place of the semi-sweet if desired. Or, create a mixture of both types of chips.

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Window to B’s kitchen . . .

Rhubarb Bars

Rhubarb Bars

Step 1: Shortbread crust

Line a 9” square baking dish with parchment paper, set aside

Combine in a large mixing bowl:

2 Tbsp corn starch

4 Tbsp powdered sugar

Sift together, then cut in:

1/2 cup butter

Stir in:

1/2 cup flour

Continue mixing while adding:

1/2 cup flour, in 2 Tbsp increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create shortbread.

Preheat oven to 350F.

Press dough into the prepared 9”x9” glass baking dish.

Transfer to oven and bake for 20 minutes.

While baking, complete Steps 2 & 3.

Step 2: Compote

Prepare one batch of Rhubarb Compote

Step 3: Streusel topping

To a small mixing bowl, add:

1/2 cup flour

1/4 cup brown sugar

Sift together, cut in:

3 Tbsp butter

Continue to mix until a sandy mixture results.

Step 4: Assemble & bake

Remove shortbread crust from oven.

Spoon compote over par-baked crust.

Sprinkle streusel topping over compote layer.

Return to oven and bake for 40 minutes. Remove from oven and cool for about 10 minutes.

• Optional: remove from baking dish by lifting the parchment out. This will make it easier to cut into precise servings but isn’t critical for success

Serve cooled.

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Brenda’s tips:

• Serving size: 8

• For a prettier presentation, trim about half an inch off all sides to make an 8”x8” bar. Cut into 2-inch squares for 16 bars.

• The shortbread crust can be mixed in a food processor. For instructions, follow the recipe outlined on Brenda’s Shortbread Cookie recipe

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Window to B’s kitchen . . .

Brenda Brookies

A gooey brownie layer topped with chocolate chip cookies, baked as one. And since these are Brenda style, obviously they leverage Brenda Brownies and Brenda Cookies to attain perfection.

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Brenda Brookies

1. Make the Cookie Layer

Prepare the dough from the recipe for Brenda Cookies (Half Batch), reducing the chocolate chips by about half (unless you live for chocolate, then use the full amount)

• Line a 13”x9” baking pan with parchment paper

• Spritz lightly with non-stick cooking spray

• Evenly distribute the cookie dough over entire surface, pressing down lightly with an off-set spatula, or your hands, to create one giant cookie

• Cover tightly with plastic wrap (or a lid)

• Refrigerate for 24 hours OR flash freeze for 20 minutes while preparing brownies

2. Make the Brownie Layer

Prepare the batter from the recipe for Brenda Brownies (Half Batch), leave out the marshmallows & chocolate chips

• Preheat oven to 350F

• Remove the cookie layer from the refrigerator or freezer

• Place a piece of plastic wrap on the counter (re-using the plastic wrap from the cookie layer, or a new piece)

• Remove the parchment paper and cookie layer from the 13'“x9” pan

• Invert the cookie layer, placing it on the plastic wrap

• Peel the parchment paper from the cookie

• Wrap the cookie layer in the plastic wrap and return to the refrigerator or freezer

• Return the parchment paper to the same 13”x9” pan

• Spritz lightly with non-stick cooking spray

• Spoon the brownie batter into the prepared baking pan, spreading evenly with an offset spatula

• Sprinkle with

  1/3 cup marshmallows

• Lightly press the marshmallows into the brownie batter and, using the offset spatula, smear a bit of batter over the top of every marshmallow

• Transfer pan to preheated oven and bake for 12 minutes

3. Make the Brookie

• Remove the par-baked brownies from the oven

• Remove the plastic wrap from the cookie layer and immediately place on top of the brownie layer

• Lightly press down on the cookie layer to ensure contact with brownie layer

• Return immediately to oven and bake for 15-17 minutes, until the cookie is golden brown and edges begin to caramelize

• Remove from oven and allow to rest until completely cooled (ideally overnight)

• Cut and serve

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Brenda’s tips:

• Serving size: Makes a 13”x9” pan, 16-24 servings

• To reheat, preheat an oven or toaster oven to 375F. Place Brookies in oven for 5 minutes, cool enough to touch, then enjoy

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Window to B’s kitchen . . .

Brenda Cookies (Half Batch)

Sometimes you want cookies, but you don’t want the temptation presented by an entire batch . . . we’ve simply adjusted this recipe to create half the cookies of the regular recipe.

• Use this recipe to make Brenda Brookies

• Here’s the full batch recipe for Brenda Cookies

• Read the full Brenda Cookie Story, or buy some from Brenda’s Bake Shop.

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The Brenda Cookie (Half Batch)

Cream together, mixing for approximately 5 minutes:

1/2 cup (4.5 oz) brown sugar

1/2 cup (4 oz) sugar

10 Tbsp (5 oz) butter, softened 

Then add, stirring until smooth:

1 egg

1 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

1 3/4 cups (8.5 oz) flour

3/4 tsp baking powder

5/8 tsp baking soda

1/8 tsp salt

1/2 tsp coarse salt

Just before the dry ingredients are fully incorporated, add:

1/2 pkg (5 oz) Ghirardelli 60% Cacao Chips

Do not overmix!

Portion by scooping equal sized dough balls onto a greased 13x9. Cover and refrigerate 24-72 hours.

Bake at 370F for 8-10 minutes, adding 5 minutes for extra-large cookies. 

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Brenda’s Tips:

• Serving Size: Brenda’s 1/2 cup cookie scoop makes 8 to 10 balls of dough per batch

• Use this recipe to make a full batch of Brenda Cookies

• This 1/2 batch is perfect to make Brenda Brookies with

• Brenda uses a stand mixer to make the cookies. She starts the butter and sugar creaming and then measures out all the other ingredients while waiting for the sugars and butter to whip. 

• Resting the dough allows the flavors to fully meld and the textures to develop. This cookie has a chewy bite with just the right combination of intense dark chocolate and caramelized butter. It will taste good immediately, but if you can be patient it will be even better.

• Brenda seldom recommends a brand, but you’ll notice that Ghirardeli 60% Cacao are listed. These chips will create the flat layers of intense chocolate that indicates a true Brenda Cookie.

• At high elevations, add more flour. At the farm (2600 ft), Brenda uses 8.8 oz of flour and at home (6200 ft) Brenda uses 9.2 oz

• Let the baked cookies rest 3-6 hours before serving or packaging. A properly prepared Brenda Cookie will stay soft internally without being stored in an airtight container.

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Window to B’s Kitchen…

Creaming butter + sugar:

Incorporating flour:

Mixing in the chocolate chips:

Scooping the dough:

Peanut Butter Cookies

These Peanut Butter Cookies are the best. Crisp and chewy, but never crumbly, they’re easy and quick to make. This recipe is based on a recipe shared by Two Peas & Their Pod.

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Peanut Butter Cookies

To a small mixing bowl, add:

1 1/2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

Cream together for 2-3 minutes, until mixture lightens in color.

Add:

1 egg

1 tsp vanilla

Mix until smooth, then add:

Dry ingredients

Fold in until fully incorporated.

Scoop onto greased baking sheet. Using a fork, press to create a classic criss-cross design while simultaneously flattening the cookie to ~3/4” thick.

Bake at 350F for ~10 minutes, adding 5 minutes for extra-large cookies.

Transfer to cooling rack. Serve warm or cooled.

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Brenda’s tips:

• Serving size: Makes 12, 4” cookies or 24, 2” cookies

• This recipe can be made stirring by hand or using a electric hand mixer

• For higher elevations (~6K ft) recommended to add ~2 Tbsp flour

• Creamy or crunchy peanut butter work equally well

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Window to B’s kitchen . . .

The Best Sugar Cookies

Brenda’s wedding photographer, Wyatt Traughber, shared this fantastic soda-shop cookie recipe with her. He explains the process on his blog and it’s well-worth the read.

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The Best Sugar Cookies

To a small mixing bowl, add the liquid ingredients:

1 egg

1 egg yolk

1/4 cup corn syrup

1 Tbsp vanilla

Stir together, set aside.

Combine in the bowl of a stand mixer:

3 1/4 cups (16 oz) flour

2/3 cup (5.3 oz) sugar

1/3 cup powdered milk

1/2 tsp salt

1/4 tsp cream of tartar

1/4 tsp baking soda

Sift together, then add:

1/2 cup vegetable shortening

Using paddle attachment, cut together until well combined. Then cut in:

1/2 cup (1 cube) butter, softened

Add:

Liquid ingredients

Mix until just combined - everything should be fully incorporated, and stop mixer immediately.

Portion using a 2 Tbsp cookie scoop, evenly paced on a baking sheet. Flatten each cookie to about 1/2” thick.

• To flatten, use the bottom of a glass or measuring cup, dipped in flour or sugar to prevent sticking

Bake at 350F for 8-12 minutes until bottoms almost begin to brown. Do not overbake.

Fluffy Cream Cheese Frosting

Recipe makes exactly the amount of frosting needed for one batch of cookies.

To the bowl of a stand mixer, add:

1/4 cup butter, softened

3 Tbsp cream cheese, softened

1 tsp vanilla

2 cups powdered sugar

Mix until just combined. Scrape bowl sides. Turn mixer to medium and whip until fluffy, about 2-3 minutes. Slather onto cooled cookies.

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Brenda’s tips:

• Serving size: 2 dozen 3” cookies

  • Or use a bigger scoop for less cookies

• BEST when baked, cooled & frosted ~24 hours prior to serving.

• Seriously, check out Wyatt’s post for more details.

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Window to B’s kitchen…

Shortbread Cookies

Shortbread cookies are best dipped in chocolate . . . . or caramel . . . . or marshmallow cream . . . . even better, combine all three.

They’re also a fabulous menu addition to chocolate fondue. Yum.

There are two ways to make this recipe: (1) with a food processor, and (2) without a food processor. We walk you through step-by-step for both below.

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Shortbread Cookies

Method 1: Food Processor

Combine in the bowl of the food processor:

2 cups flour

1/2 cup powdered sugar

1/4 cup cornstarch

Cover with lid and pulse 5 times to sift, then add:

1 cup (2 squares) butter

Cover with lid and process until well combined, about 1 minute. Dough will initially be shaggy and then accumulate into one mass, indicating it is ready.

Remove from food processor and roll out, instructions below.

Method 2: NO Food Processor

Combine in a large mixing bowl:

1/2 cup powdered sugar

1/4 cup cornstarch

Sift together, then cut in:

1 cup (2 squares) butter

Stir in:

1 cup flour

Continue mixing while adding:

1 cup flour, in 1/4 cup increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer.

Remove from bowl and roll out, instructions below.

How to roll out shortbread cookies:

• Tear off two sheets of plastic wrap, about 12” long

• Set one sheet on countertop, place dough on plastic and top with other sheet

• Using a rolling pin, roll the dough (between two sheets of plastic) until it is ~1/4” to 3/8” thick

• Remove top plastic sheet

• Using cookie cutters or a sharp knife, cut desired shapes

• Transfer to a baking sheet

  • Tip: lift from underneath the plastic wrap and peel the plastic wrap from the shortbread dough for a clean transfer

Bake at 325F for 10-15 minutes or until lightly golden brown.

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Brenda’s tips:

• Carla introduced Brenda to this recipe, and taught her the best way to enjoy is with melted milk chocolate

  • Carla is one of the best people Brenda met in college

• Carla’s tip: Lightly golden brown = perfect caramelization = best flavor

• Serving size: makes one batch of cookies, final number depends on individual cookie sizes

• Brenda loves to serve these cookies with her Salted Caramel Sauce

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Window to B’s kitchen…

Vanilla Ice Cream Sandwich Cookie

This ice cream sandwich cookie might taste familiar…that’s because it’s a half batch of Brenda Cookie, without the chocolate chips.

Brenda affectionately calls this, “Giant Slab Vanilla Cookie.”

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Vanilla Ice Cream Sandwich Cookie

Cream together, mixing for approximately 5 minutes:

1/2 cup (4.5 oz) brown sugar

1/2 cup (4 oz) sugar

10 Tbsp (5 oz) butter, softened 

Then add, stirring until smooth: 

1 egg

1 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

1 3/4 cups (8.5 oz) flour

3/4 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 tsp coarse salt

Dough should be combined but still crumbly. Do not overmix! 

Prepare a half sheet pan (18"x13") 

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface. After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan.

Bake at 350F for ~15 minutes. Cut in half (two pieces = ~13"x9" each).

Let cool completely.

The Very Best Icebox Cake

Brenda first created this Icebox Cake when a good friend asked her to recreate Magnolia Bakery’s Icebox Cake for a coworker’s birthday. Yes, Magnolia’s cupcakes are good, but their Icebox Cake and Banana Pudding are incredible.

The cake was a huge hit. I remember Brenda making this cake at least once per month after the first creation. If there was anything to celebrate, chances are Brenda made an Icebox Cake.

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The Very Best Icebox Cake

.... you'll ever eat!

Sheet cookie

Make one recipe of

Chocolate Cookie dough

do not add chocolate chips.

Line a three-quarter sheet pan with parchment paper, lightly spritzing with non-stick cooking spray.

Spread Chocolate Cookie dough evenly over parchment paper using an off-set spatula.

Bake at 350F for 13-18 minutes. Set aside to cool.

Once cooled, using a round biscuit cutter, cut entire sheet into circles (i.e. cookies). Keep the scraps.

Whipped cream

To the bowl of a stand mixer, add:

3 cups heavy cream

1/2 tsp vanilla

6 Tbsp sugar

Whip until stiff.

Assemble

On a cake plate, layer:

Chocolate Cookies, laid in a circle

Whipped Cream, spread 1/4" thick

Repeat until you run out of cookies & cream.

Refrigerate until serving.

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Brenda's tips:

• Cookie scraps can be used to fill in centers/gaps in the layers (add to each layer before the whipped cream) or used to construct a mini ice-box treat. Or just eat them.

• Brenda generally prefers a 2 1/2" biscuit cutter to cut the cookies. Smaller diameter will create a taller, skinnier cake and larger will have less layers and fill a larger platter. To fully utilize the sheet of Chocolate Cookie, Brenda will cut partial circles out of the scraps and edges, fitting them together in the middle layers.

• Immediately prior to cutting the cooled sheet of Chocolate Cookies, Brenda slides a plastic cutting board between the sheet pan and parchment to prevent damaging the sheet pan.

• Brenda uses a three-quarter sheet pan (22" x 16") to bake the Chocolate Cookie. You can use 2 half sheet pans (jelly roll size, 18" x 13") or 4 quarter sheet pans (13" x 9").

• When making the cookies, and if you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

Chocolate Cookies

You can double or triple the chocolate intensity by adding any variety of chocolate chips. Or just make them as is and enjoy the velvety brownie texture.

Leave out chocolate chips and try them out in Icebox Cake!

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Chocolate Cookies

Cream together, mixing for approximately 5 minutes:

1 cup (9 oz) brown sugar

1/2 cup (4 oz) sugar

3/4 cup (6 oz) butter, softened

Then add, stirring until smooth:

3 eggs

3 tsp vanilla

Sift dry ingredients together and fold into the above mixture:

2 cups (10 oz) flour

1/2 cup cocoa

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Optional: just before the dry ingredients are fully incorporated, add:

1 cup chocolate chips

Do not overmix!

Portion by scooping equal sized dough balls onto a greased 13x9.

Cover and refrigerate 24-72 hours.

Bake at 350F for 8-10 minutes, adding 5 minutes for extra-large cookies.

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Brenda’s notes:

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

Brenda Cookies

Meet the pinnacle of all Brenda Food:

THE BRENDA COOKIE.

Taking America’s Test Kitchen and New York Time’s Best Chocolate Chip Cookie recipes and making her own version, the Brenda Cookie was born. After 2 years of perfecting the recipe, she shared it with the world.

These cookies have brought so much JOY to thousands of people from coast to coast. Like, when I heard Marie Kondo talk about items that “spark joy” I thought of these cookies.

The smell. The taste. The layers of chocolate. The gooey centers. The crunchy edges. Mama mia!

Read the full Brenda Cookie Story, or make a half-batch!

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The Brenda Cookie

Cream together, mixing for approximately 5 minutes:

1 cup (9 oz) brown sugar

1 cup (8 oz) sugar

1 1/4 cup (10 oz) butter, softened 

Then add, stirring until smooth:

2 eggs

2 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

3 1/2 cups (17 oz) flour

1 1/2 tsp baking powder

1 1/4 tsp baking soda

1/4 tsp salt

1 tsp coarse salt

Just before the dry ingredients are fully incorporated, add:

1 pkg (10 oz) Ghirardelli 60% Cacao Chips

Do not overmix!

Portion by scooping equal sized dough balls onto a greased 13x9. Cover and refrigerate 24-72 hours.

Bake at 370F for 8-10 minutes, adding 5 minutes for extra-large cookies. 

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Brenda’s Tips:

• Serving Size: Brenda’s 1/2 cup cookie scoop makes 18 or 19 balls of dough per batch

• Brenda uses a stand mixer to make the cookies. She starts the butter and sugar creaming and then measures out all the other ingredients while waiting for the sugars and butter to whip. 

• Resting the dough allows the flavors to fully meld and the textures to develop. This cookie has a chewy bite with just the right combination of intense dark chocolate and caramelized butter. It will taste good immediately, but if you can be patient it will be even better.

• Brenda seldom recommends a brand, but you’ll notice that Ghirardeli 60% Cacao are listed. These chips will create the flat layers of intense chocolate that indicates a true Brenda Cookie.

• At high elevations, add more flour. At the farm (2600 ft), Brenda uses 17.5 oz of flour and at home (6200 ft) Brenda uses 18.5 oz

• Let the cookies rest 3-6 hours before serving or packaging. A properly prepared Brenda Cookie will stay soft internally without being stored in an airtight container.

• Don’t want to make a full batch? Here’s the half-batch recipe.

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Window to B’s Kitchen…

Creaming butter + sugar:

Incorporating flour:

Mixing in the chocolate chips:

Scooping the dough: