Every German will tell you that wurst and cabbage go together. Any Spaniard will agree that chorizo and beans go together well. To argue for kielbasa with Brussels sprouts, white beans, and mustard, however, requires a particular, global disposition. I’ll tell you, it works fantastically! The right blend of bitter, soft crunch from the Brussels sprouts, mildness from the beans, and saltiness from the pork. Furthermore, it is inexpensive, simple, and appealing to the eye on a platter!
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
- 6 tablespoons butter, softened
- 1 cup white sugar
- 1 ½ teaspoons vanilla extract
- 2 eggs
- ½ cup confectioners’ sugar
Instructions
- Combine flour, baking powder and salt. Set aside.
- Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
- Wrap in plastic and freeze until firm (about 20 minutes).
- Make small balls (1 inch); roll in confectioners’ sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 110 mg |
| Sugars | 25 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies are great. Very chocolatey and they look exactly like the photos. Easy and delicious!
Big hit
Best chocolate chip cookie recipe
they really sound good to eat as a snack or dessert or just to try it out to make it seems easy
sooooooooooooooooooooooooooooooooooooooooooooo muuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuch chocoooooooooooooooooooooooooooooooooooooooolate 5 out of 5
I made this in FCE in school this year they are amazing
Excellent cookies!!! Wouldn’t change a thing except doubling the recipe for the true chocolate lovers.
Very chocolaty cookies! They satisfy the chocolate craving and stay chewy! Great recipe.
This recipe is great, except the cookie does not expand like it does in the picture. It stays more like a little ball. I baked it for a lot longer because I thought it should expand, which made them crunchy. But other than that they’re great!!!
I tripled this recipe and brought it them to work for the guys I work with and they loved them. So did I.
Really chocolatey. Defenitely like a cookie brownie. Used mini choc chips- what i had on hand. Would do that way again. And fyi for you amatuer bakers out there dont mix vanilla in with melted chocolate- it hardens…others probably know this.. Oops. Did have to do that part again… 😉 otherwise a hit!
**DO NOT CREAM POWDERED SUGAR** I’m sure when done correctly these cookies are wonderful. I bake often, so when reading the recipe I knew that the powdered sugar was not intended to be creamed with the butter and white sugar. My husband however, who does not bake often, did not understand that. I think that when a recipe is written it should be assumed that the user is inexperienced. My rating is PURELY based on the way the recipe was written and not on the way the product turns out.
Yep, these are pretty awesome and very rich. The directions are clear and they turned out great with no changes. I agree with other reviewers about being generous with the powdered sugar. These would be really good with peanut butter chips in the dough and still adding the melted chocolate ones. I will make again.
Okay, so I messed up on the recipe and put the powdered sugar in the dough before noticing that the cookies should have been rolled in it, but they turned out fabulous! I didn’t roll them in sugar since I would be afraid they might turn out too sweet after all. Next time I make them (and there will be a next time…yum), I will make them the same way. These are so good. My kids said they taste like a mix between a chocolate chip cookie and a brownie – two of my favorite things. So glad I stumbled across this recipe. I was looking for a cookie that didn’t require baking soda becasue I didn’t have any on hand.
These were fantastic! Both me and my boyfriend gobbled up the whole batch in about three days! I kept them in the fridge to prevent the drying other reviews mentioned. I thought they were good cold. They had the texture of a cookie on the outside but a brownie on the inside! GREAT!
Amazing!! These are, I think, the best chocolate cookies I have ever eaten! I used the tip from other reviewers to add some cocoa. It is the only change I made, and they are awesome. I will absolutely make these again. They will look beautiful on holiday platters too:-)
I help a young man ((age 9) with his 4H Foods projects. This recipe won him a blue ribbon and division champion. They are very yummy!!!!
a huge hit with chocolate lovers a bit rich for me
I goofed…I melted all 2 cups of chips and added it to the batter. I then added white chips in the mix (about 1 cup). They turned out very delicious!!! They are very fudge/brownie like. I didn’t like them rolled in the confectioner’s sugar. They were too sweet.
These were really tasty! I made them for my coworkers and they all loved them!
I love these COOKIES!! I will definitely make these again!!