Today is day two of this year’s cookie week! If you missed yesterday’s recipe, you can find my snowball cookies here. In that post I also outline the ingredients and equipment that you need for cookie week, so if you are a beginner baker I recommend starting there. These cookies are easy to make, but it’s a great post to read if you have any questions. These cookies required a few tests to perfect. I didn’t want them to be too cakey like a crinkle cookie, but obviously they had to hold their shape. These chocolate-dipped brownie cookies are fudgy and rich, just like your favorite brownies. Because they are so rich and delicious, you need to let them cool ideally overnight until you dip them in white chocolate and sprinkles. But trust me, they are worth the wait!
For this recipe, you’ll be melting chocolate twice. First, you melt semi-sweet chocolate for the cookies along with unsalted butter. You’ll also melt white chocolate for dipping the cookies. Semi-sweet chocolate can be melted in increments in a microwave, but white chocolate can quickly go from melted to caramelized very quickly. Whenever I’m melted chocolate, I prefer to use a double boiler or a DIY double boiler. Most people do not have double boilers, and in a pinch you can use a saucepan with water on the bottom and a heatproof bowl on top. You can use a ceramic or metal bowl as long as they are heatproof, but the bowl will get hot so be sure to use an oven mitt as you hold the bowl while stirring the chocolate. Using this technique you can make sure that your chocolate melts smoothly without burning.
These brownie cookies are fudgy and delicious straight from the oven but they do need to cool completely before you dip them. I like making them one day and dip them the next day. Dipping is the most fun part and fun for your kids! Dip them in the melted white chocolate, melted using the same double boiler method as described above, and then add your favorite Christmas sprinkles. If you wanted to make these easy cookies another time of year, simply use a different type of sprinkles. They would also be perfect for Valentine’s day with red, pink, and white sprinkles.
I hope you add these delicious cookies to your cookie boxes, and check back tomorrow for another new cookie recipe!
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ tsp. salt
- ½ tsp. baking powder
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3 eggs, at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp. vanilla extract
- 2 cups white chocolate chips for dipping
- Festive sprinkles for decorating
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- Using a double boiler or DIY double boiler (described in the blog post above), melt your chocolate chips and butter together, stirring frequently. Once melted, remove from heat.
- Add the eggs, one at a time, whisking well after each addition.
- Add the granulated sugar, brown sugar, and vanilla extract and whisk until smooth and combined.
- Fold in the dry ingredients, mixing until just combined.
- Cover the bowl with plastic wrap or foil and refrigerate 1-2 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Scoop the dough into balls and place on the baking sheets, no more than 12 per pan to allow them to spread.
- Bake for 8-10 minutes until the edges are set. Let cool completely before removing from the pan with a metal spatula. A silicone spatula may stick to the cookies, so I recommend a metal spatula. Let the cookies sit overnight before dipping them the next day.
- Melt the white chocolate using the same double boiler method as above and dip each cookie in white chocolate before adding sprinkles. Let the white chocolate cool on the cookies before diving in.
- Enjoy!
Like what you see? Pin it here!
Leave a Reply