Pecan Brownie Cookie

GFF Magazine

The fact that these cookies from NYC’s famed By the Way Bakery are incredibly easy to make from everyday ingredients is not the reason the folks at GFF Magazine and June are obsessed with them. It’s their crisp, chewy texture and luscious, chocolaty taste that has us hooked. Make them all at once or scoop tablespoon-sized dollops of batter onto parchment paper, freeze them and then store them in an airtight bag in the freezer so they’re ready to pull out and bake any time there’s demand.

Prep Time — 15 min
Cook Time — 30 min
Servings — 26

GFF Magazine

GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.

Ingredients

  • 4 ounces bittersweet chocolate wafers

  • 3 cups powdered sugar

  • ¾ cup cocoa

  • 1 teaspoon salt

  • 2 large egg whites

  • 1 large egg

  • 1 teaspoon vanilla extract

Tools

  • ice cream scoop

  • whisk

  • parchment paper

  • measuring cups

  • measuring spoons

  • large bowl

  • spatula

  • June Pan

  • food processor

  • June Oven