Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Double Chocolate Brownie Cookies
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- Level: Easy
- Total: 1 hr 40 min (includes resting and cooling time)
- Active: 30 min
- Yield: 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 225
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 145 mg
These treats have the iconic crackly and shiny tops, crisp exteriors and decadent fudgy centers of brownies, but in cookie form. Plenty of cocoa powder, a touch of espresso powder and bittersweet chocolate combine with confectioners’ sugar, brown sugar and cornstarch (no flour) in a thick dough that’s incredibly rich and with just the right level of sweetness. A sprinkle of flaky sea salt is the perfect finish.
- Level: Easy
- Total: 1 hr 40 min (includes resting and cooling time)
- Active: 30 min
- Yield: 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 225
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 145 mg
Ingredients
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Directions
- Sift the confectioners’ sugar, cocoa powder, cornstarch, espresso powder and fine sea salt through a fine-mesh strainer into a medium bowl; set aside.
- Beat the brown sugar, vanilla and egg whites in a stand mixer fitted with a paddle attachment on medium speed until the mixture is smooth and the sugar dissolves when you rub a bit of it between your fingers, about 1 minute. Beat in the cocoa mixture on low until a thick dough forms and just combines with no dry spots. If there are dry spots, mix in 1 teaspoon of water at a time until none remain. Mix in the bittersweet chocolate chips on low speed until evenly distributed. Stir with a rubber spatula to incorporate any dry spots on the bottom. Set aside uncovered at room temperature for 15 minutes.
- Meanwhile, position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment and lightly spray with nonstick spray.
- Divide the dough into 10 portions (about 1/4 cup per portion), roll into balls and arrange 5 on each prepared baking sheet, leaving 4 inches between the balls. Lightly sprinkle with flaky sea salt.
- Bake 1 batch until the cookies flatten and puff slightly, cracks form and the tops are evenly shiny, about 18 minutes. Let cool on the baking sheet on a wire rack. Repeat the same process with the remaining batch. Leave on the baking sheet until completely cooled.
- Store in an airtight container with parchment or wax paper between each cookie for up to 3 days.
