Today sanity and I took a little break from each other and I invited two other kids — two adorable sisters who live close by — over for a play date. To bake. With my two kids. Because that’s a peaceful way to pass a Sunday afternoon. It’s 8:15 pm and I’m still digging sprinkles out of the living room carpet — how did the sprinkles get into the living room?! – and finding icing splattered in unreachable corners of the kitchen. Actually the kids were very well behaved, and even though if you ask four young kids to take turns doing anything and even if you tell them what the order will be, they will all ask, “Can it be my turn next?” every five seconds, there was no fighting, no meltdowns. And the cupcakes we made turned out amazingly delicious. Best of all was that when the girls went home at the end of the afternoon they took six cupcakes with them!
This is my problem with baking — I love to do it and I love to have a little bit of whatever has been made but I don’t want or need a big pile of treatiness calling me from the counter. And calling the kids who then circle the treats like wild dogs. The other way around my love/hate relationship with sweets is to make them mini. Maybe it’s just a mind game but I feel better having just a little bite or packing a couple of little things in a lunch. Like these Brownie Bites Esme and I had made recently. It’s an excellent Martha Stewart recipe. They’re about the size of a silver dollar but are so chocolate-y good you don’t feel deprived that it’s not the size of a normal brownie. If you eat them while they’re warm from the oven, the chunks of chocolate will be all melt-y good. And of course when we made them on set a couple of weeks ago I was sure to wrap up a dozen for our lovely photographer Maya to take home.
photos by Maya Visnyei
- makes 30 cookies
- 1 1/2 cup flour
- 1/4 cup Dutch processed cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup honey
- 1 1/2 cup (7 oz) semi sweet chocolate, roughly chopped
- 1/4 cup sugar
In a large bowl, mix together flour, cocoa powder, baking soda and salt.
In another bowl, cream together the butter and brown sugar with an electric mixer until it's creamy, light and fluffy, about 3 minutes.
Now add your honey and mix again until it's well combined.
Reduce the speed of your mixture and gently start to shake in your flour mixture bit by bit.
Add the chocolate chunks and blend again until it all comes together.
Cover the bowl and refrigerate for 30 minutes or overnight.
Preheat the oven to 325 degrees.
Place the 1/4 cup of white sugar on a plate or work surface and spread it out.
Take your cookie dough out of the fridge.
Using a small spoon, scoop the dough out and roll it between your hands to make balls.
Now roll those balls around in the sugar to coat them.
Place on a parchment lined cookie sheet, leaving about 1 inch between cookies.
Bake for 9 minutes, until the cookies are beginning to crack and are just set.
Allow the cookies to cool for a few minutes then transfer to a wire rack to cool completely.
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