Brisket Chocolate Chip CookiesSteven Raichlen
Well, here’s a dish I never expected to put in a book on brisket: dessert. Specifically, brisket chocolate chip cookies. Until, that is, I met Evan LeRoy, co-proprietor of a barbecue food truck called LeRoy and Lewis in Austin. The bearded, soft- spoken chef specializes in “new wave” barbecue, which means you’ll find the likes of macaroni and cheese–stuffed quail and beet barbecue sauce served with textbook Hill Country brisket.
Of course, I did a double take at the sight of brisket chocolate chip cookies. You’re supposed to. But they’re really no stranger than the ubiquitous bacon brownies—and in both cases, the smoky saltiness of the meat has an uncanny way of both accentuating and moderating the sweetness of the cookie. It’s almost impossible these days to find a dessert not finished with salt in some way. So why not add it in the form of brisket? At first glance, the brown clump atop each cookie looks like a piece of dark chocolate. It’s actually brisket glazed with butter and brown sugar. Pass me another.
Brisket Chocolate Chip Cookies
- Grill Time: About 15 minutes
- Yield: Makes 20 cookies
- Method: Baking
- Equipment: Oven, stove; A large bowl; an electric mixer (stand or hand); a sifter; a rimmed sheet pan; parchment paper or a silicone baking mat
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup packed dark brown sugar
- ¾ cup sugar
- 1 tablespoon bourbon
- 2 large eggs (preferably farm- fresh and organic)
- 2 1⁄4 cups unbleached white all- purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt or table salt
- 2 ½ cups semisweet chocolate chips
- 2 ½ cups cups finely chopped barbecued brisket
For the Topping
- 2 tablespoons unsalted butter
- 2 tablespoons dark brown sugar
1: Combine the butter and sugars in a large mixing bowl and cream together with a handheld electric mixer at medium speed until smooth, light, and fluffy, about 3 minutes, periodically scraping down the side of the bowl with a spatula. (Alternatively, use a stand mixer.) Beat in the bourbon, followed by the eggs, one by one.
2: Sift the flour, baking powder, and salt over the butter mixture and fold in with a spatula to mix. Fold in the chocolate chips and 13⁄4 cups of the brisket.
3: Cover the dough with plastic wrap and refrigerate until firm but still pliable, at least 4 hours or overnight.
4: When ready to bake the cookies, preheat the oven to 375°F.
5: Line a rimmed sheet pan with parchment paper or a silicone baking mat (this prevents sticking and facilitates cleanup). Divide the dough into 20 equal- size balls, about 2 ounces each, and arrange them on the prepared sheet pan, 3 inches apart. Gently flatten the balls with the palm of your hand.
6: Bake the cookies, rotating the pan halfway through, until the dough has spread and the tops are browned, about 14 minutes.
7: Meanwhile, make the topping: Melt the butter in a small saucepan over medium- high heat. Stir in the sugar and heat until bubbling. Stir in the remaining 3⁄4 cup chopped brisket and cook until the sugar mixture thickens and coats the meat, 2 minutes. Set aside to cool slightly.
8: Remove the cookies from the oven and immediately place a spoonful of sugar-coated meat in the center of each. Let cool to room temperature. Use a thin- bladed metal spatula to loosen the cookies from the parchment paper and serve.
In the unlikely event you have any cookies left over, store them in a sealed container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
Find This Recipe
It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and […]Buy Now ‣