Why Choose Between Cake and Cookie?

It's Wednesday night, the soup has been served, the belly warmed, and the computer lights are glowing. We know what that means - sweet, sweet recipes! Tonight's question: do you have to choose between eating cake or a cookie? NO! Choose a cakey cookie (they're delicious)! You get the easy grab and go option of a cookie, but the soft and delicate texture of a cake. These recipes give you the best of both worlds!

Chocolate Brownie Cookies
Alison Roman

Ingredients

• 3 cups gluten-free powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 2 large egg whites
• 1 large egg
• 4 ounces bittersweet chocolate, chopped
• 3 tablespoons cacao nibs

Directions

1. Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
2. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
3. Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).

DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.

Cakey Chocolate Chip Cookies

Food Network Kitchens

Ingredients

• 3 3/4 cups cake flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 sticks cold unsalted butter, cubed
• 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 cups semisweet chocolate chips

Directions

1. Whisk the flour, cornstarch, salt, baking powder and baking soda in a large bowl.
2. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until combined but still slightly lumpy (use the paddle attachment for a stand mixer). The biggest lumps should be about the size of small peas; do not overbeat. Beat in the eggs one at a time. Reduce the mixer speed to low; add the flour mixture in batches and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 2 hours or preferably overnight.
3. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop 2 1/2-inch scoops of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are barely golden around the edges, about 20 minutes, rotating the baking sheets halfway through. Turn off the oven but keep the cookies inside for 5 more minutes to set. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Mini Black-and-White Cookies

Gourmet, December 2005

Ingredients

For cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 7 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

For icings

• 2 3/4 cups confectioners sugar
• 2 tablespoons light corn syrup
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla
• 4 to 6 tablespoons water
• 1/4 cup unsweetened Dutch-process cocoa powder

Directions

Make cookies:

1. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
4. Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:

1. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ice cookies:

1. With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

Notes: Once icing is dry, cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

Happy baking!