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.
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
- 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.