Kitchen Tip: You can use crushed candy canes instead of dragées on the chocolate brownie cookies. Crush candy canes in a resealable bag with a rolling pin, then sift to separate larger pieces from finer dust.
Holiday chocolate brownie cookiesBy Chatelaine
Fudgy on the inside, crisp on the outside, and dipped into (yes more) chocolate, these cookies are holiday perfection.
- 2 eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped dark chocolate
- 1/3 cup unsalted butter , cubed
- 1/2 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups chopped dark chocolate or semi-sweet chocolate chips
- 2 to 3 tbsp colourful dragées or candied sprinkles
- PREHEAT oven to 350F. Line 2 baking sheets with parchment.
- BEAT eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment on medium-high until tripled in volume, 10 to 12 min. Beat in vanilla.
- MELT both chocolates and butter in a large heat-safe bowl set over a large pot with 1 in. of simmering water, stirring until smooth, 2 to 3 min. Remove from heat.
- WHISK flour, cocoa, baking powder and salt in a small bowl.
- GENTLY fold one-third of egg mixture into the chocolate until no streaks remain. Fold in remaining egg mixture. Sift flour mixture over chocolate and gently fold just until smooth.
- SCOOP batter using 1-tbsp measure. Place 20 portions 1 in. apart on a prepared sheet. Bake until cookies are puffy and cracked on top, 9 to 10 min. Let cool 2 min, then transfer to a rack to cool completely. Repeat with remaining batter.
- COATING: Melt chocolate in a small microwave-safe bowl, stirring halfway, 1 to 1 1/2 min. Dip half of each cookie into chocolate and place on same parchment-lined baking sheets. Decorate with dragées, then let stand until chocolate is set.
Chatelaine Cookies: Gingerbread cookies
Nutrition (per cookie)
- 1 g,
- 11 g,
- 5 g,
- 1 g,
- 38 mg.