This recipe is adapted from Boy Who Bakes!
Brownie Cookie
It is the holiday season, which is synonymous with the cookie-baking season. These Chocolate Brownie Cookies are a definite crowd-pleaser! They are perfect as is but if you want to make them more festive, the optional white chocolate peppermint addition A hybrid between a brownie and a cookie with a fun holiday twist of white chocolate peppermint on half the cookie. It is quite easy to make and requires no refrigeration time. Honestly, you can have these ready in about an hour from start to finish. They are such a great treat and if you are on a cookie baking rampage and want a new addition, or want to get on board the baking train, this is a good recipe to start with. Check this out if you love cookies and brownies or love to bake and share with friends and family.
Ingredients
Cookies
- 200 grams dark chocolate 75%, or semi sweet chocolate chopped
- 125 grams (1/2 cup) unsalted butter diced
- 190 grams (1 cup) granulated sugar
- 60 grams (1/4 cups) light brown sugar (or dark brown sugar)
- 2 large eggs
- 130 grams (1 cup) all-purpose flour
- 3 tablespoons cocoa powder Dutch processed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- flaky sea salt for baking
Optional White Chocolate Peppermint Coating
- 3 ounces good quality white chocolate
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.
- Using a double boiler method, add chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted. You can also do this in a microwave.
- Using stand or hand mixer, mix together eggs and sugars, on medium-high speed, for 5 minutes.
- While eggs and sugar are mixing, sieve the dry ingredients, cocoa powder, flour, baking powder add salt to this and set aside.
- Pour in the butter and chocolate mixture and mix for a minute to combine.
- Add your dry ingredients and mix until just combined.
- Make sure to scrape the bottom of the bowl to make sure everything is well combined.
- Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.
- Make sure to leave a lot of room between cookies because they spread.
- Sprinkle each cookie with flaky sea salt if desired and bake in oven for 12 minutes
- Let cookies cool completely on wire rack which will take at least 30 minutes. The cookies will collapse and have a fudgy centre.
Optional White Chocolate Coating
- Using double boiler method, melt white chocolate. You can also place white chocolate into microwave safe bowl and heat in microwave in increments of 15 seconds until fully melted.
- Either dip cooled cookies into white chocolate and cover with crushed candy cane, or use a spoon to scoop white chocolate onto half of the cookie before sprinkling on candy cane.
- Lay chocolate covered cookies on parchment lined baking tray to cool.
- Let chocolate cool and harden, you can hasten this by placing cookies in fridge.
- Serve. Store in air tight container at room temperature for up to 3 days.
