Print this post
CHOCOLATE CHOCOLATE CHOCOLATE BROWNIE COOKIES

CHOCOLATE CHOCOLATE CHOCOLATE BROWNIE COOKIES

Pesach friendly – makes 22-24 cookies

*do not be tempted to overbake these, they will set up as they cool
** make sure to space these well apart as they will spread a lot!
***feel free to use higher cocoa percentage chocolate here, it is really a matter of taste

  • 75g butter (or margarine)
  • 325g bittersweet chocolate (55% cocoa solids)
  • 3 eggs
  • 200g (1 cup) light brown sugar
  • 30g cocoa powder
  • 75g bittersweet chocolate (55% cocoa solids), chopped

Preheat the oven to 180℃(350℉).
Line two large sheet cookie sheets with baking parchment.

Place butter and chocolate in a very clean very dry microwave safe bowl, blast on high 20 seconds at a time, stirring between each blast until the chocolate and margarine are melted and smooth, set aside.

In a large bowl with a handheld electric beater, or in the bowl of a stand mixer with the whisk attachment, whisk the eggs and sugar until very light in colour and fluffy about 5-8 minutes. Add the melted chocolate and whisk briefly, fold in the cocoa powder and chopped chocolate.

Using a piping bag, or two spoons, drop about two tablespoons onto the prepared cookie sheets, at least 2 inches apart – they will spread a lot!

Bake for 8 minutes, until they have formed a crust but are still very soft. Remove from oven and let cool completely on baking tray.

Store in an airtight container with baking paper between each layer. They will keep at room temperature for 5 days.