Holiday chocolate brownie cookies

264

PREP TIME

15 min

TOTAL TIME

45 min

Makes

40 cookies

* PLUS Cooling time
Holiday chocolate brownie cookies

Photo, Erik Putz.

Fudgy on the inside, crisp on the outside, and dipped into (yes more) chocolate, these cookies are holiday perfection.

Ingredients

  • 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

Coating

  • 1 1/4 cups chopped dark chocolate or semi-sweet chocolate chips
  • 2 to 3 tbsp colourful dragées or candied sprinkles

Instructions

  • 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)

  • Calories
  • 91,
  • Protein
  • 1 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 38 mg.

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.

  • Visit our Holiday Cookies page for 160 recipes
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