I wanted to make a cookie that was basically a brownie and Valrhona sent me a huge bag of their Dulcey (caramelized white chocolate) feves a few months ago just for funs and I knew they would be perfect here. These cookies are chewy and fudgy, just like your favorite brownies, and best of all, are super easy to make and can go straight into the oven without any resting time. Plus, they keep for days in a container on the counter and still taste fresh and chewy.
Whip it good! Whipping the eggs and brown sugar here is what makes these cookies have the perfect brownie-like texture and crackle. Be sure to beat them together until they are a pale, tan color and have doubled in volume before adding the melted chocolate and butter.
Chocolate! The quality of your chocolate matters here, there’s a lot of it in the batter (8 ounces!) so use a dark chocolate you’d like to eat on its own.
No Dulcey? No Problem! If you can get your hands on some Dulcey chocolate from Valrhona, definitely take the plunge! It’s so delicious and caramely and totally worth trying out. If not, no problem. Just sub in some chopped white chocolate, or even milk chocolate, or leave it out all together! These cookies totally stand on their own with or without mix-ins.
- 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)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- 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.
- 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.