There’s no way another cookie can look more like a winter wonderland then these Snow Topped Brownie Drops – a delicious Brownie-Cookie mashup!
I was flipping through Dorie Greenspan’s new 500+ page Dorie’s Cookies cookbook and was stopped dead in my tracks when I saw this brownie cookie recipe. It is amazing! Really. Tastebud-happy-dancing is sure to ensue after you eat one of these!
The main ingredients are the usual suspects: eggs, sugar, flour, butter, salt, vanilla. You’ll also want some confectioners sugar and a good quality semi/bittersweet chocolate. I love dark chocolate, so I did a 70% cacao.
First thing you’ll want to do is chop up the chocolate (coarsely for 6 ounces, finely for the remaining 2 ounces). Add that to the melting butter you’ll have going in a heatproof bowl over a pot of simmering water. Leave the chocolate over the pot of water until just melted, then remove.
Add the sugar and mix until well incorporated. It will look a bit grainy…
Next up: eggs, vanilla, salt, and flour, mixing each one on it’s own before adding the next…
And last but not least, add in the finely chopped chocolate…
Cover the bowl and refrigerate for at least three hours. Firming up the batter will help you roll the balls later. Get the bowl of confectioners sugar ready…
Can you see that heavenly chocolate inside the heavenly chocolate?
Dorie’s Cookies would be a great gift. Or make a huge batch and deliver them to your friends already made. You’ll be their angel-cookie-ninja-hero, for sure!
Here’s a fun little time lapse of making the cookies:
Snow Topped Brownie DropsPrint Recipe
- 5 Tbs (71 grams) unsalted butter, cut into 10 pieces
- 8 ounces (226 grams) semisweet or bittersweet chocolate
- 3/4 cup (150 grams) sugar
- 2 cold large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp sine sea salt
- 3/4 cup (102 grams) all purpose flour
- Confectioners' sugar, for dredging
Place a heatproof bowl over a pot of gently simmering water, and put the butter in the bowl
Coarsely chop 6 ounces (170 grams) of the chocolate and scatter it over the butter
Finely chop the remaining 2 ounces (57 ounces) chocolate and set it aside
Leave the bowl over the simmering water, stirring occasionally, until the ingredients are just melted, taking care that they don't get so hot that they separate. Remove the bowl from the pan
Using a whisk or a heatproof spatula, stir in the sugar. The mixture will turn grainy
Add eggs, one at a time, whisking vigorously after each one, then for a minute or two more. (The dough will become shiny and thicker.)
Whisk in the vanilla and the salt and then, less vigorously, the flour
Stir in the finely chopped chocolate
Transfer the dough to a bowl, cover and refrigerate for at least 3 hours
Center a rack in the oven and preheat it to 350°
Line two baking sheets with parchment paper or silicone baking mats
Put some confectioners' sugar in a small bowl
Using a medium size scoop, scoop out level proportions of dough or use a tablespoon to get rounded spoonfuls
Roll each into a ball and drop it into the bowl of sugar
Gently toss the dough around in the sugar until it's generously coated, then place on the baking sheet spacing about 2 inches apart
Bake for 12 minutes, rotating half way through (cookies will be set on the edges and a little soft still in the middle)
Transfer to a rack and let cool
Use locally sourced, organic ingredients whenever possible. Recipe from Dorie Greenspan.