Chewy brownie cookies, because I don’t like choosing

All the fudgy, chocolaty goodness of a brownie with a fraction of the baking time.

View in browser|nytimes.com September 12, 2024 Vaughn Vreeland's chewy brownie cookies. Mark Weinberg for The New York Times. Food Stylist: Monica Pierini. Chewy brownie cookies, because I don't like playing favorites By Mia Leimkuhler I admire a lot of things about Vaughn Vreeland. His ease in front of the camera. His commitment to a theme. His spot-on Jennifer Coolidge impression. But something I love about him is how, when it comes to sweet treats, he doesn't make me choose. Thanks to him, I can have chocolate and chess pie. A bar cookie and a margarita, or a carrot cake that tastes like one of my favorite ice cream flavors. Now Vaughn has given me — us — these chewy brownie cookies, which have all the fudgy, chocolaty goodness of a brownie but bake up in a fraction of the time. (Trust Vaughn, one of the minds behind Cookie Week, to come up with a faster route to Cookietown.) Featured Recipe Chewy Brownie Cookies View Recipe → Speaking of speedy, delicious combinations, Sarah DiGregorio's new 20-minute one-pan dinner pairs something I always have in my fridge (kimchi) with something I'd love to always have in my fridge (fresh salmon fillets). This pastina al pomodoro from Anna Francese Gass also requires only one pan and turns pantry standbys — garlic, onion, tomato purée and tiny pasta — into a creamy, comforting meal. Cabbage plays so well with so many things: shredded as a bed for katsu, caramelized and tangled with pasta, charred and providing body to soup. You can add Carolina Gelen's new recipe to that list: braised cabbage as a landing pad for crispy-skinned chicken thighs, with lots of lemon and a touch of honey and white wine. I know I've hemmed and hawed about summer coming to a close, but if I'm being honest, I am looking forward to cozy cooking (a.k.a. bowl food). That first sweet nip in the air is a great reason to make Naz Deravian's upma, a warming and aromatic mix of toasted coarse-grain semolina, lentils, curry leaves, chiles and cashews. As Naz notes, you could add a small handful of vegetables to the mix, like frozen green peas, chopped green beans and carrots. And I am starting to stockpile brussels sprouts recipes. (What can I say — between sprouts, cabbage and this broccoli pasta, I love a brassica.) Yasmin Fahr's roasted brussels sprouts Caesar with tahini is top of mind: a fast vegetarian sheet-pan dinner with the croutons built in. One last very exciting thing! If you are like me and start to wonder what the heck to make for dinner as soon as the clock rounds 4 p.m., we have something for you. Sign up here for Dinner Tonight, New York Times Cooking's new newsletter, and receive one fast, easy recipe to your inbox every Monday through Thursday at 4:30 p.m. Eastern, starting Sept. 16. (West Coasters, you'll just have a couple of extra hours to daydream about dinner.) IN THIS NEWSLETTER Armando Rafael for The New York Times Salmon and Kimchi Skillet By Sarah DiGregorio 20 minutes Makes 4 servings  Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Pastina al Pomodoro By Anna Francese Gass 40 minutes Makes 4 servings (about 4 cups) Mark Weinberg for The New York Times. Food Stylist: Monica Pierini. Braised Chicken With Cabbage and Lemon By Carolina Gelen 40 minutes  Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Upma (Spiced Semolina With Cashews and Chiles) By Naz Deravian 45 minutes Makes 4 to 6 servings Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Roasted Brussels Sprouts Caesar With Tahini By Yasmin Fahr 50 minutes Makes 4 servings Johnny Miller for The New York Times. Food Stylist: Vivian Lui. Rum-Raisin Carrot Cake By Vaughn Vreeland 2 1/4 hours Makes One 9-inch cake (8 to 12 servings) Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018