fuzzy // double chocolate brownie cookies

Double chocolate brownie cookies | Wild Reverie, by Amanda

Whenever I’m in a baking slump and am trying to get back into the swing of things, I look for desserts that I feel like eating and are also simple to make. Baby steps. And these cookies fit the bill perfectly.

Granted, these aren’t the most straightforward cookies to make. The cookie dough is essentially brownie batter, which involves some egg whisking and chocolate melting, but the result is a chocolate laden treat of considerable thickness (or thiccc-ness) that tastes as good chilled as it does at room temperature. I estimate the ratio of dough to mix-ins to be roughly 1:4, so really, it’s just an excuse to eat as much chocolate in one bite as humanely possible. Share at your own risk.

Double chocolate brownie cookies, backlit | Wild Reverie, by Amanda

Double Chocolate Brownie Cookies

makes 8 three-inch cookies

23 grams all-purpose flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/8 teaspoon baking powder

21 grams unsalted butter

105 grams bittersweet chocolate

1 large egg

66 grams sugar

1/2 teaspoon vanilla extract

1 cup chocolate chunks (semisweet or a mix of milk and semisweet, etc.)

1 cup chopped toasted nuts (I used macadamia and walnuts)

Make the cookies: Sift the flour, cocoa powder, salt and baking powder together into a bowl.

Melt the butter and bittersweet chocolate in a heatproof bowl over a pan of simmering water or in the microwave and set aside to cool.

Whisk the eggs and sugar together until the mixture is frothy and has lightened in colour. Stir in the vanilla. Whisk in the melted chocolate until combined, stir in the flour mixture. Stir in the chocolate chunks and chopped nuts.

Bake the cookies: Preheat oven to 180C. Divide the cookie dough amongst the cavities of a silicon mold each measuring 3 inches wide, pressing it in to avoid air pockets (the cookies don’t spread much). You should get 8 cookies. Alternatively, you can use a muffin tin with cupcake liners, or bake them regularly on a silicon or parchment lined baking sheet. I used a silicon mold because I wanted the cookies to turn out perfectly circular.

Bake for 10 to 13 minutes. Store at room temperature or chilled.

Originally a Dorie Greenspan recipe.

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