Entertaining 101 Recipes Every Should

➡️ BUY MY COOKBOOK HERE! https://amzn.to/4rGyjfQ ➡️ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://entertainingwithbeth.substack.com/ Looking for the perfect Valentine’s Day dessert? These brownie cookies have all the rich, fudgy flavor of a brownie with the chewy center and crispy edges of a cookie. They’re intensely chocolatey, beautifully crackled on top, and packed with gooey chocolate chunks — a dream for any chocolate lover. In this step-by-step recipe, I’ll show you exactly how to get that shiny, crackly top and chewy brownie-like texture. We’ll melt butter and dark chocolate together, whip the eggs and sugar for maximum volume, fold everything gently to keep that airy texture, and finish with extra chocolate chunks (because more chocolate is always better). These cookies are: ✔️ Perfect for Valentine’s Day ✔️ Made with pantry staples ✔️ Rich and fudgy ✔️ Crispy on the edges, chewy in the center ✔️ Even better with a sprinkle of sea salt If you love brownies and cookies, this recipe gives you the best of both worlds. 🕒 Chapters 00:00 – Welcome & Valentine’s Day Treat 00:13 – Melting butter & dark chocolate 00:52 – Beating eggs & sugar for crackly tops 01:55 – The perfect whipped egg texture 02:22 – Tempering the chocolate into the eggs 02:43 – Sifting dry ingredients (lump-free batter) 03:14 – Folding the batter gently 03:31 – Adding chocolate chunks 04:14 – Why chilling the dough matters 04:35 – Scooping & baking (350°F for 10–12 mins) 04:42 – Finishing with sea salt 05:11 – Taste test & final texture CHOCOLATE BROWNIE COOKIES Makes a dozen 3-inch Cookies *Print Recipe Here* https://entertainingwithbeth.com/chocolate-brownie-cookies/ Ingredients: 1/2 cup (113g) unsalted butter 4-ounces (113g) bittersweet chocolate (70% cocoa) + 2/3 cup (110g) for chocolate chunks 2 jumbo eggs, room temperature 1/3 cup (55 g) light brown sugar 2/3 cup (145 g) white sugar 1 1/2 teaspoons (7.5 ml) pure vanilla extract 1/2 cup (70 g) all-purpose flour 1/3 cup (35 g) unsweetened cocoa powder 1 teaspoon (4 g) baking soda 1/2 teaspoon (3 g) kosher salt A sprinkle of fleur de sel flakey sea salt (Maldons, etc) METHOD: In a medium saucepan, add the butter. Allow it to melt slightly, then add the chocolate in broken-up pieces. Whisk on medium-low heat until melted and smooth. Set aside to cool. In the bowl of a stand mixer with the whisk attachment, add the eggs, brown sugar, white sugar, and vanilla. Whip on high for 5-minutes. Mixture should be thick, voluminous, and pale white. Remove from the mixer and fold in a little of the cooled chocolate, being careful not to deflate the egg mixture and to bring the two mixtures to the same temperature to avoid scrambling the eggs. Then fold in the remaining chocolate. Set mixture aside. Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl. Fold the dry ingredients into the chocolate-egg mixture. Then fold in the chocolate chunks. Cover and refrigerate the dough for 1 hour. Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper. Using a medium-sized ice cream scoop (approximately 1-ounce) portion of 6 balls of cookie dough. Bake the cookies for 10-12 minutes, then allow them to cool for 2 minutes on the baking tray. The residual heat will allow them to set up and become less fragile. Transfer the cookies to a cooling rack to cool, and sprinkle with fleur de sel if desired. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.