Thursday, July 18, 2013

Chocolate Dipped Brownie Cookies with Sprinkles

These taste just like they sound! Chocolate brownies in a cookie form, dipped in even more chocolate. They're rich. They're decadent. They're delicious. I can't wait to make more of these at Christmas time with red and green sprinkles.
I found the recipe on (thanks Pinterest :))
You will need:
1/2 cup all-purpose flour
2 tablespoons dark or dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces dark or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, cut into cubes
2 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
For Dipping:
6 ounces dark or semisweet chocolate, finely chopped
1 to 2 tablespoons vegetable shortening, as needed
Rainbow sprinkles

Preheat oven to 350.
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, cream together eggs, sugar, and vanilla.
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 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.
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.

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