Dulcey Brownie Cookies
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Cook time: 
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Serves: 16 cookies
These chewy cookies are dotted with caramelized white chocolate and taste just like a fudgy brownie.
  • 8 ounces chopped dark chocolate (chips are okay, too) (227g)
  • 6 tablespoons unsalted butter (3oz/85g)
  • 1 cup brown sugar (7oz/200g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (3.4oz/98g)
  • 2 tablespoons dutch cocoa powder, sifted
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup chopped Valrhona Dulcey feves (3.5oz/100g)
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk the flour, sifted cocoa powder, baking powder, and salt together in a bowl and set to the side. In a large microwave-safe mixing bowl melt the chocolate and butter together in 30-second intervals, stirring between each, until melted and smooth. While you melt the chocolate and butter, beat the sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until doubled in volume, about 4 minutes. Slowly whisk in the vanilla and melted chocolate mixture to the sugar and eggs, followed by the flour mixture. The “dough” should resemble a thick brownie batter. Fold in the dulcey feves.
  3. Scoop the dough using a cookie scoop onto the lined baking sheets and bake each, one at a time, for 11-12 minutes. The cookies should be cracked and shiny, but dry to the touch. Cool on the pans for 5 minutes before transferring to a cooling rack to cool completely. The cookies will deflate slightly as they cool.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2018/07/12/dulcey-brownie-cookies/