Seriously fudgy, ridiculously rich and the most decadent chocolate brownie cookies! Oh-so-thick and are frosted with Chocolate Ganache frosting!
There you have it. Brownies in cookies form! Brownie cookies topped with creamy chocolate ganache. And a ton of pink sprinkles!!!
You get the idea.
Yesterday, like two days after Valentines and gobbling these beauts I was craving for another cookie.
A cookie that is gooey and fudgy on the inside. Super chewy and iced with more chocolate!
And this was my solution. ⇓ ⇓ ⇓
Okay, back to chocolate, brownies and cookies. Yeah, yeah, Chocolate Brownie Cookies!
Oh my God, I am unable to stop gazing at this shot. Those interiors to be specific. Can you blame me!
Lets jump right into baking these crowned chocolate glories!
How to make Chocolate Brownie Cookies
Know what! You don’t need a box mix to get brownies and brownie cookies right. With a simple few baking staples you can experience a brownie cookie delight. Here is what you will need for your cookies-
- Semi sweet chocolate– Use high quality chocolate for the best results.
- Butter– For a ton of flavor, undoubtedly!
- Sugar– A little more than 1/3 of a cup. Now it might sound like a lot. But we will need it in this amount ti offset the bitterness from semi-sweet chocolate and for those crinkly-shiny tops! More on that in a minute.
- Instant Coffee– About 2! To intensify the chocolate flavor. Your cookies won’t taste like coffee, promise!
- Baking powder– For a little lift, still not compromising on that fudgy texture. Nope, not a chance!
- More chocolate and sprinkles– Now, I don’t need to explain why you need them!
CHOCOLATE BROWNIE COOKIES: CHOCOLATE Ganache
So easy! And so dreamy and shiny and creamy… Okay, you got it! But seriously, it’s just 3 simple ingredients.
- Chocolate-I used dark (70% bittersweet). If you have a sweet tooth, don’t shy to use semi or even milk chocolate.
- Heavy Cream– Not milk, as it will make the ganache runny
- Finally some Sea Salt- Optional but, yum!
How to get crinkly tops on your Brownie Cookies
With one little trick! Whisking your sugar in the warm butter and chocolate mixture.
This step aids sugar+butter to move to the top of the batter as brownie cookies bake. Thus, creating that shiny and crinkly top we crave.
Don’t wait any further! Go, whisk that batter and lick your spatula. Save some to bake brownie cookies 😉 , snap a shot and tag it on #greedyeatsblog
See ya soon!
Adapted from Foster’s Market.
Seriously fudgy, ridiculously rich and the most decadent chocolate brownie cookies! Oh-so-thick and are frosted with chocolate ganache frosting!
- 4 oz (100 Gms) Semi sweet chocolate, chopped (High quality)
- 3 Tbsps Butter (unsalted, room temperature)
- 1 Large Egg (room temperature)
- 1 tsp Coffee powder
- 1 tsp Vanilla Extract
- 6 Tbsp Granulated Sugar
- 3 tbsp All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/2 Cup Walnuts/choc-chips (optional)
- 2 oz Chopped Chocolate, I use dark (Good quality)
- 1/4 Cup Heavy Cream
- Some Sea salt flakes
1. Line a sheet with silicon mat/parchment paper and set aside!
2. In a bowl (on double boiler) melt chocolate and butter on low heat. Keep stirring till you get a smooth mixture. Don't overheat it. Set it aside.
3. Cream egg and sugar together using a hand mixer, until thick and creamy. Blend in coffee and vanilla!
4. Add chocolate mixture to egg-sugar batter and mix it in. Now sift flour, baking powder and salt in this bowl and mix just until combined. Now is the time to fold in nuts/chocolate chips etc (if adding).
5. Don't be alarmed at the consistency of this batter. It will be super moist, more like a thick cake batter. Cover and chill it for an hour in the fridge.
6. Scoop out dough and roll into 6 balls using your hands. It you find the dough to be sticky, use cookie scoop to form cookie mounds.
7. Bake for about 10-12 minutes or until the edges are set but centers look slightly under baked. These cookies will continue to firm up as they are cooling.
8. Allow to cool for 4-5 mins on cookie sheet and cool further down on a wire rack.
For the Ganache:
1. Heat your cream in microwave for about 30 seconds. It should be very hot, but not boiling. Place your chocolate in the bowl and let it rest for 4-5 minutes.
2. Stir until smooth and put your sea salt in it (if using).
3. Use the back of a spoon to spread the ganache over cookies and swirl a bit.
4. Top with sprinkles while the ganache is still wet. Enjoy!
- These brownie cookies can be served immediately or after the ganache has set.
- Cookies keep well stored in an air tight container at room temperature for 2-3 days.
- You can store them in fridge for upto 5 days.