Chocolate Brownie Cookies

These cookies were originally dubbed “Chocolate Indulgence” before I decided to call it something less cryptic. Whatever you choose to call it, it’s sure to satisfy the worst cravings for chocolate.

The cookies somehow combine the best qualities of brownies and french macarons into one. The center remains soft, moist, and chewy like brownies but the lightly crisp edges and tops are reminiscent of macarons. The cookies are dense and light at the same time, if that makes any sense at all.

Preparing the cookies is a mix of techniques from making brownies and macarons. The mixing method is normally used for making brownie batter. Once portioned into rounds, a skin is allowed to form by leaving the unbaked mounds uncovered for a half hour, giving it a thin eggshell crust after baking.

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Eat Christmas Cookies hosted by Food Blogga

Chocolate Brownie Cookies

makes about 12 to 15 cookies

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 3 tbsp          0.8           23
baking powder                   1/2 tsp
salt                          pinch

semi-sweet chocolate                              6            171
unsalted butter                   2 tbsp          0.8           23

large eggs                    2 1/2               4.3          123
granulated sugar                1/2 cup + 1 tbsp  3.8          109
vanilla extract                 1/2 tsp

Notes:

• Have all of the ingredients at room temperature before continuing.
• Use 50 to 64 percent couverture-grade chocolate for the best results.

To Prepare the Chocolate Brownie Cookies:

Preheat Oven    375ºF / 190ºC

Prepare a half-sheet pan or cookie sheet lined with parchment paper or
a silicone mat.

Mix Dry Ingredients
                Place the flour, baking powder, and salt in a container
                with a tight lid. Cover and shake until thoroughly mixed.

Mix (Sponge Method with Whole Eggs)
                In a double boiler, melt together the butter and
                chocolate. Let the chocolate cool.

                While the chocolate is cooling, whisk together the eggs,
                sugar, and vanilla extract to the ribbon stage. The eggs
                will be foamy and considerably increase in volume.

                Once the chocolate is barely warm to the touch
                (90ºF / 33ºC), add to the whipped eggs and mix gently
                with a spatula until thoroughly incorporated.

                Add the dry ingredients. Fold with a spatula only until
                the batter is smooth.

Portion         Using a spoon or disher, portion onto a parchment-lined
                half-sheet pan or cookie sheet, about 12 to 15 mounds.

Portioned chocolate brownie cookies on parchment.

Rest            Leave the uncovered pan at room temperature for
                about 30 minutes.

Bake            Bake the cookies at 375ºF / 190ºC for 12 to 15 minutes.
                The cookies should be moist and slightly underbaked in
                the middle.

Chocolate brownie cookies cooling on a wire rack.

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