Chocolate Dipped Brownie Cookies
Chocolate Dipped Brownie Cookies might be just the American recipe you are searching for. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 125 calories. This recipe serves 36. For 57 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in approximately 45 minutes. 106 people found this recipe to be yummy and satisfying. A mixture of semisweet chocolate chips, dutch processed cocoa powder, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Love and Olive Oil. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. If you like this recipe, you might also like recipes such as Brownie Cookies Dipped in Chocolate and Pretzels, Chocolate Dipped Brownie Bites, and Chocolate-Dipped Cookies.
Servings: 36
Ingredients:
1/4 teaspoon baking powder
2 tablespoons dark or dutch-processed cocoa powder
2 large eggs, room temperature
1/2 cup all-purpose flour
3/4 cup granulated sugar
Rainbow sprinkles
1/4 teaspoon salt
6 ounces dark or semisweet chocolate, finely chopped
1/2 cup mini semisweet chocolate chips
1/4 cup (1/2 stick) unsalted butter, cut into cubes
1 teaspoon vanilla extract
1 to 2 tablespoons vegetable shortening, as needed
Equipment:
baking paper
baking sheet
mixing bowl
oven
double boiler
bowl
pot
stand mixer
wire rack
microwave
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.Sift flour, cocoa powder, baking powder, and salt into a mixing bowl. Set aside.Combine chocolate and butter in a double boiler or a heat-proof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and set aside.In a mixing bowl or the bowl of a stand mixer, beat together eggs, sugar, and vanilla until pale and creamy, about 8 minutes. Mix in melted chocolate mixture. Add dry ingredients and stir until just incorporated. Fold in chocolate chips.Drop batter using a small cookie scoop by the scant tablespoonful onto cookie sheet, leaving two inches of space between cookies. The batter will be somewhat loose at this point, but shouldn't be runny. It will thicken the longer it sits.Bake for 7 to 8 minutes or until tops are shiny and cracked. Like a brownie, you don't want to over bake these cookies. Remove from oven and let cool on cookie sheet for 2 to 3 minutes, then transfer to a cooling rack to cool completely.To dip, gently melt chocolate together with 1 tablespoon of shortening. You can use a microwave, heating on low power in short, 15 to 20 second bursts, or in a double boiler, setting the bowl over the simmering water and then removing it from the heat. The residual heat should be enough to melt the chocolate without overheating it. If you can melt the chocolate ever so gently, and not allow the temperature to exceed 88 degrees F, it will retain its original temper and will harden nice and shiny. Add more shortening as needed to thin out the chocolate to a dipping consistency, then dip half of each cookie into the melted chocolate. Place on a parchment lined baking sheet and top with sprinkles, if desired.Cookies are best enjoyed within a day or two but will keep, covered in an airtight container, for up to a week.
Step by step:
1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.Sift flour, cocoa powder, baking powder, and salt into a mixing bowl. Set aside.
2. Combine chocolate and butter in a double boiler or a heat-proof bowl set over a pot of barely simmering water. Stir until melted and smooth.
3. Remove from heat and set aside.In a mixing bowl or the bowl of a stand mixer, beat together eggs, sugar, and vanilla until pale and creamy, about 8 minutes.
4. Mix in melted chocolate mixture.
5. Add dry ingredients and stir until just incorporated. Fold in chocolate chips.Drop batter using a small cookie scoop by the scant tablespoonful onto cookie sheet, leaving two inches of space between cookies. The batter will be somewhat loose at this point, but shouldn't be runny. It will thicken the longer it sits.
6. Bake for 7 to 8 minutes or until tops are shiny and cracked. Like a brownie, you don't want to over bake these cookies.
7. Remove from oven and let cool on cookie sheet for 2 to 3 minutes, then transfer to a cooling rack to cool completely.To dip, gently melt chocolate together with 1 tablespoon of shortening. You can use a microwave, heating on low power in short, 15 to 20 second bursts, or in a double boiler, setting the bowl over the simmering water and then removing it from the heat. The residual heat should be enough to melt the chocolate without overheating it. If you can melt the chocolate ever so gently, and not allow the temperature to exceed 88 degrees F, it will retain its original temper and will harden nice and shiny.
8. Add more shortening as needed to thin out the chocolate to a dipping consistency, then dip half of each cookie into the melted chocolate.
9. Place on a parchment lined baking sheet and top with sprinkles, if desired.Cookies are best enjoyed within a day or two but will keep, covered in an airtight container, for up to a week.
Nutrition Information:
covered percent of daily need
