Chocolate Brownie Cookies


jennifer - Posted on 30 November 2011

Chocolate Brownie Cookies

I got this recipe from the December 2011 'Everyday Food - A Martha Stewart Magazine'.  The original recipe is called Chocolate-Peppermint Thumbprints but I omited the peppermint flavor.  These cookies were so good; they were full of chocolate, sugar and more chocolate.  They had a nice brownie texture with a soft chocolatey center.  Here is the recipe below for you to try.

Chocolate Brownie Cookies

2 Cups flour
2/3 Cup unsweetened cocoa powder
1/4 tsp salt
1 Cups butter, room temperature
1 Cups granulated sugar
1 Large egg
1 Tbsp vanilla
Decorating sugar
5 Ounces semisweet chocolate chips
1/4 Cup butter
(1/2 tsp peppermint extract)

Chocolate Brownie Cookies

1) Preheat oven to 350F and line two cookie sheets with parchment paper
2) Whisk together flour, cocoa powder and salt then set aside
3) In a large bowl, beat 1 Cup butter and 1 Cup of sugar on medium high until light and fluffy, about 3 minutes
4) Beat in egg and vanilla until well combined
5) Mix in flour mixture gradually on low speed until combined
6) Roll dough into 1 inch balls and then roll balls in the decorating sugar
7) Bake for 5min then remove the cookies from the oven, and with the bottom of a small teaspoon, make a imprint in the center of each half baked cookie
8) Continue baking for another 4min (do not overbake), until the cookies are set but still look moist then cool on wire racks

9) While cookies are cooling, melt together the 5 ounces of chocolate and the 1/4 Cup of butter (either in the microwave or over top a double boiler), (add peppermint extract if desired)
10) Spoon chocolate mixture into the center imprints of the cookies
11) Let cookies continue cooling, store at room temperature and enjoy!

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