Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
- 1 package (7 ounces) fudge brownie mix
- 1/2 cup chopped pecans
- 1/2 cup mini marshmallows
Special equipment needed:
- 2 large mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour, baking soda, and salt.
3. In a separate bowl, cream together butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in chocolate chips, walnuts, brownie mix, pecans, and marshmallows until just combined.
7. Drop by rounded tablespoonfuls onto ungreased baking sheets.
8. Bake for 8 to 10 minutes, or until golden brown.
9. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking time: 8 to 10 minutes
Temperature: 375°F
Serving Size: Makes about 3 dozen cookies
Nutritional Information:
Calories: 200
Fat: 11g
Carbohydrates: 24g
Protein: 3g
Substitutions for Ingredients:
- For the butter, you can use vegan butter or coconut oil.
- For the eggs, you can use flax eggs or applesauce.
- For the chocolate chips, you can use dark chocolate chips or white chocolate chips.
- For the walnuts, you can use almonds, cashews, or pecans.
- For the brownie mix, you can use a gluten-free brownie mix.
Variations:
- For a minty twist, add 1/2 teaspoon of peppermint extract to the butter mixture.
- For a nut-free version, omit the walnuts and pecans and add 1/2 cup of dried cranberries or cherries.
- For a chocolatey twist, add 1/2 cup of cocoa powder to the flour mixture.
Tips and tricks:
- Make sure to use softened butter for the best results.
- For a chewier cookie, bake for a few minutes less than the recommended time.
- For a crispier cookie, bake for a few minutes longer than the recommended time.
Storage instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation ideas:
Serve the cookies on a platter with a drizzle of melted chocolate and a sprinkle of chopped nuts.
Garnishes:
- Melted chocolate
- Chopped nuts
- Sprinkles
Pairings:
- Ice cream
- Hot cocoa
- Coffee
Suggested side dishes:
- Fruit salad
- Green salad
- Potato salad
Troubleshooting advice:
If the cookies are too dry, add a tablespoon of milk or water to the dough before baking.
Food safety advice:
- Keep raw eggs refrigerated until ready to use.
- Wash hands and surfaces often when handling raw eggs.
- Do not consume raw cookie dough.
Food history:
These cookies are a combination of two classic desserts: brownies and fudge. Brownies were invented in the late 19th century and fudge was invented in the late 19th century.
Flavor profiles:
These cookies have a rich, chocolatey flavor with a hint of sweetness from the marshmallows and a crunch from the nuts.
Serving suggestions:
Serve with a scoop of ice cream or a glass of cold milk.
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Taste: Rich, Fudgy, Chocolatey, Sweet, Decadent