It’s the weekend before the holiday and you have last-minute guests coming to your house. Panic should set in, right? I mean, the house needs to be cleaned. The fridge needs to be stocked. The presents need to be wrapped. But don’t worry – these chocolate brownie cookies will ease most of your holiday gathering pains away.
Fudgy and rich, the cookies are literally like small brownie bites. Made for massive consumption, if you ask me. I found the recipe on Lindsay’s Love and Olive Oil, one of my all-time favorite blogs. I immediately bookmarked it because they looked super easy and flavorful. Because it is the season for decadence, I figured these chocolate cookies needed to be added to my holiday baking routine. It’s nice to mix it up, don’t you think? Plus, I liked the way the nonpareils looked against the melted chocolate. What can I say, I’m a girl of simple tastes.
In between the last-minute shopping and yes, surprising guests, I hope you get a chance to kick up your feet and cozy up to these cookies. I mean, it is the holidays and you deserve it.
- 1/2 cup all-purpose flour
- 2 tablespoons dark or dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces dark or semisweet chocolate, chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into cubes
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips
- 6 ounces dark or semisweet chocolate, finely chopped
- 1 to 2 tablespoons vegetable shortening, as needed
- Rainbow sprinkles
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Sift flour, cocoa powder, baking powder, and salt into a mixing bowl. Set aside.
- Combine chocolate and butter in a double boiler or a heat-proof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and set aside.
- In a mixing bowl or the bowl of a stand mixer, beat together eggs, sugar, and vanilla until pale and creamy, about 8 minutes. Mix in melted chocolate mixture. Add dry ingredients and stir until just incorporated. Fold in chocolate chips.
- Drop batter using a small cookie scoop by the scant tablespoonful onto cookie sheet, leaving two inches of space between cookies. The batter will be somewhat loose at this point, but shouldn't be runny. It will thicken the longer it sits.
- Bake for 7 to 8 minutes or until tops are shiny and cracked. Like a brownie, you don't want to over bake these cookies. Remove from oven and let cool on cookie sheet for 2 to 3 minutes, then transfer to a cooling rack to cool completely.
- To dip, gently melt chocolate together with 1 tablespoon of shortening. You can use a microwave, heating on low power in short, 15 to 20 second bursts, or in a double boiler, setting the bowl over the simmering water and then removing it from the heat. The residual heat should be enough to melt the chocolate without overheating it. If you can melt the chocolate ever so gently, and not allow the temperature to exceed 88 degrees F, it will retain its original temper and will harden nice and shiny. Add more shortening as needed to thin out the chocolate to a dipping consistency, then dip half of each cookie into the melted chocolate. Place on a parchment lined baking sheet and top with sprinkles, if desired.
- Cookies are best enjoyed within a day or two but will keep, covered in an airtight container, for up to a week.
Originally adapted from Love and Olive Oil