Glazed Burnt Ends Chocolate Chip Cookies

Yield: about 8 small skillet cookies or 25 regular cookies

Ingredients

• 1/2 pound leftover Candied Brisket Burnt Ends, cubed
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon coarse kosher salt or sea salt
• 2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar, lightly packed
• 2 teaspoons vanilla extract
• 2 large eggs (room temperature)
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup maple syrup

Instructions

1. In a medium bowl whisk together flour, baking soda and salt and set aside.
2. In the bowl of an electric stand mixer, using the paddle attachment, cream butter and sugar together until fluffy.
3. Add vanilla extract and eggs mixing until combined.
4. Slowly add the flour mixture until evenly incorporated. Turn mixer to low setting and add chocolate chips until combined.
5. Remove dough from mixer bowl and use parchment and plastic wrap to form dough into a log, about 4 inches in diameter, and refrigerate for up to 24 hours, if time permits, allowing the dough to set.
6. Heat oven to 350 degrees F and line cookie sheets with parchment paper.
7. Toss burnt ends into maple syrup and bake on a cookie sheet for about 3 to 5 minutes or until syrup is sticky and absorbed. Set aside.
8. When ready to bake, remove dough from fridge, slice into 1/2 to 1/4 inch thick slices and place on the prepared cookie sheet.
9. Bake for 8 to 10 minutes.
10. Remove from oven and press burnt end pieces into the cookies and continue baking for 2 minutes.
11. Allow to cool for 5 minutes before placing on a wire rack to cool completely.

Notes

This cookie dough can also be frozen for future use. If using freezer method remove from freezer about 30 minutes to an hour before portioning and baking.

Skillet Cookies: Press cookie dough into well-greased mini 6 inch cast iron skillets, filling about half way. Bake cookies at 350 degrees F for 10 to 15 minutes. Remove from oven and press burnt end pieces into the cookies and continue baking for 2 minutes, or until edges are slightly browned. To test the doneness, insert a wooden pick into the cookie and see if it removed cleanly.

Nutrition

Per serving (1/25 of recipe): Calories 280; Total fat 14g (Sat. fat 8g; Trans fat 0g); Cholest. 25mg; Sodium 150mg; Total Carb.31g; Fiber 0g; Total Sugars 18g; Protein 5g; Vit D (0% DV); Calcium (2% DV); Iron (6% DV); Potas. (0% DV)

Attribution

Recipe and photo used with permission from: Texas Beef Team

Inspired by Leroy & Lewis Barbecue’s Burnt End Chocolate Chip Cookie