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.
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.
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.
Window to B’s Kitchen…
Creaming butter + sugar:
Incorporating flour:
Mixing in the chocolate chips:
Scooping the dough:
