TIME AND TIMBER · Baking

Double Cacao Brownie Cookies recipe

Name: Double Cacao Brownie Cookies
Yield: 14–15 pieces
Ingredients: 180 g Couverture Dark 70%; 40 g Unsalted butter; 2 Eggs; 150 g Sugar; 30 g Brown sugar; 20 g Cocoa Powder; 75 g All-purpose flour; 1 tsp Vanilla; ¼ tsp Salt; ¼ tsp Baking powder; 50 g (opt.) Chopped couverture

Make Double Cacao Brownie Cookies with cocoa powder and 70% dark couverture. Read the original ingredients, quantities and step-by-step method from Time and Timber.

Prep: 20 min
Bake: 10–12 min
Makes: 14–15

Double Cacao Brownie Cookies original recipe card

Ingredients

180 g Couverture Dark 70%
40 g Unsalted butter
2 Eggs
150 g Sugar
30 g Brown sugar
20 g Cocoa Powder
75 g All-purpose flour
1 tsp Vanilla
¼ tsp Salt
¼ tsp Baking powder
50 g (opt.) Chopped couverture

Method

Preheat oven to 175°C and line two baking sheets.
Melt 180g couverture with butter over a double boiler; cool slightly.
Whisk eggs, both sugars and vanilla for 4 minutes until thick and ribbon-like.
Fold in the melted chocolate mixture.
Sift in cocoa, flour, baking powder and salt; fold just until combined.
Scoop 40–45g portions onto baking sheets and bake immediately.
Bake 10–12 minutes; cool on the tray for 10 minutes before moving.

Recipe note

Work quickly. Do not chill the dough. Do not overbake — cookies firm up as they cool.

Ingredients for your kitchen

Natural Thai cocoa powder: 22–24% cocoa butter
Thai 70% dark couverture

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