Rocky Mountain Chocolate Chip Cookies are a long-time favorite in our house! And no wonder – they’re chewy, moist, chocolate chip cookie perfection.I shouldn’t be sharing this recipe with you. It significantly reduces my chances for utter domination of cookie competitions. These are, hands down, the best chocolate chip cookies ever. I don’t care what your mom, or grandmother, or fairy godmother taught you to bake, these are better. They are moist, chewy, and above all, delicious.
I know we were trying to share healthy recipes with you in January, as so many folks are attempting to reset their nutrition. But we’re sure you’ve done such a good job that you need a treat. A reward. A light at the end of the tunnel. These cookies are all that and so much more.
I can’t even begin to estimate how many of these cookies I’ve eaten in my lifetime. Pretty sure it would require scientific notation. And this may be the first recipe I can recall having some involvement in. And by “involvement”, I mean snitching…er…”quality control.” I remember getting to sample at each stage, with my favorite step being right after the addition of the dry ingredients. It was so sweet and creamy and I could not get enough of it. My mom would burn through one or two hand mixers a year primarily because of the number of cookies she had to make to keep up with the family’s voracious appetite. It was a welcome relief when she got her stand mixer.
Have your hot chocolate and eat it too. Nutella hot chocolate brownie bites combine a creamy filling, rich ganache, and swirls of marshmallow frosting.
I made these for you.
Well, just kidding. I made these for a party last Friday. Although…were you at the party?? If so, I made these for you.
If you are part of that “you” that I made these for, well, lucky you indeed.
What are “these,” “you” ask? Why, they are Nutella hot chocolate brownie bites.
Let me explain. I really wanted to bake something reminiscent of hot chocolate, because that’s something I crave regularly in the winter. And it may be 80 degrees here in Houston, but no matter, it’s winter and I want hot chocolate. But how to create a solid that’s based on a liquid? You average it all out and go with…Nutella. And ganache. Oh and frosting.
That’s actually a surprising amount of items straddling a couple states of matter. End result? A miniature brownie that reminds you of a cup of hot cocoa when you eat it. Ummmmm yes please. Please? Now.
All my soft-and-chewy cookie people, raise your hands.
Wow, there are SO MANY OF YOU!
Just kidding, I can’t see you from this side of the computer. Yet I feel confident that there really would be many hands waving if I asked this question of a large group in real life. And for all those folks, this cookie’s for you.
I actually love this cookie for many good reasons. In addition to the chewiness, there’s the deliciously spicy ginger and molasses flavor. There’s the fact that it’s a SANDWICH COOKIE, which is always fun, and which means you get to eat cookies in multiples of two without any judgment. And then there’s the filling. The original recipe pairs the ginger molasses cookies with a sweet cream cheese filling, which is delightful on its own. Cream cheese is an excellent friend to spiced baked goods. And heaven knows I’ll smear it on anything.
But then I got another idea. It’s just slightly crazy, I know….but it’s crazy enough to work.
Fact #1: I don’t like nuts in my desserts. They only take up space that could be occupied by chocolate and/or chocolate chips.
Fact #2: I love pecan pie. Contradictory? Maybe. When I was little, I didn’t like pecan pie, for the very reason that I objected to nuts in my dessert. A dessert that ONLY HAD NUTS? Foolishness.
But as I got older, and I actually tried a bite, I realized pecan pie is like semi-solid crack. That gooey, buttery center! The crisp, sugary nuts! Okay, fine, nuts have their place. At least in this pie, they’re not taking the place of anything else. They are, in fact, the star.
Come to think of it, I actually prefer my pecan pie…without chocolate. Who am I?
This recipe comes to me via my mom and grandma. It’s the recipe we’ve always used for pecan pie, and as I’ve grown up, I’ve come to understand why. It really, truly can’t be beat. Me, being me, tried to doctor it up on occasion. I added some bourbon, I added some chocolate, I tried it with a whiskey sauce. And you know what? The plain pecan pie wins every time. I mean, maybe I shouldn’t call it “plain” pecan pie. Did I mention the filling is super smooth and rich? Did I mention the perfect layer of pecans on top? But you know what I mean. This is an old-fashioned pie. It uses corn syrup! The horror! Yet I’ve found no other recipe to beat it.
And that’s saying something. We live in Texas. The pecan is the state nut. (Does any other state even have a state nut?) There are plenty of well-known restaurants and bakeries churning out pecan pies that are very good — but I’ll take my grandma’s every time.
…Say what now? Salted caramel apple — mm-hmm, sure — cake, wait what??
I have to hand it to those creative brains out in the world that just sit around and think of things that are delicious on their own, and then COMBINE THOSE THINGS into ONE amazing thing. I want that job.
Seriously, for this recipe, someone said to someone else, “You know what’s really good? Salted caramel.”
“Yeah,” other person says, “And also caramel apples.”
“You know what else? Cake.”
Were they stoned? Am I stoned? No, my love for this cake is completely rational and sober.