BLACK BOTTOM BROWNIE COOKIES

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Black Bottom Brownie Cookies image

An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely different-a scoopable cookie dough that holds its shape when rolled and then transforms into fudgy, chubby cookies in the oven. These have a tangy, chocolate-flecked cream cheese filling, which is also frozen to ensure that it doesn't run or leak as the cookies bake.

Provided by Sarah Jampel

Categories     Cookies     Dessert     Butter     Vanilla     Egg     Cream Cheese     Freeze/Chill     Chocolate

Yield Makes 20

Number Of Ingredients 15

Dough
1 cup plus 2 Tbsp. (225 g) sugar
3/4 cup plus 2 Tbsp. (80 g) unsweetened cocoa powder
10 Tbsp. unsalted butter, cut into small pieces
3/4 tsp. kosher salt
1/2 tsp. vanilla extract
2 cold large eggs
1/2 cup (65 g) all-purpose flour
Filling and Assembly
3 Tbsp. (42 g) sugar
1 1/2 tsp. (6 g) cornstarch
1/4 tsp. kosher salt
4 oz. cream cheese, room temperature
1 1/4 oz. chopped bittersweet chocolate (about 1/4 cup)
Flaky sea salt

Steps:

  • Dough
  • Heat sugar, cocoa, butter, and kosher salt in a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), stirring occasionally, until butter is melted and mixture is hot enough that you want to remove your finger fairly quickly after dipping it in to test, about 15 minutes. (Don't worry if it looks gritty.) Let cool until mixture is warm, not hot, about 5 minutes.
  • Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each addition, until mixture looks thick and glossy. Add flour and mix until combined, then beat vigorously with wooden spoon or a rubber spatula until shiny and homogenous, about 1 minute.
  • Cover bowl with plastic wrap and freeze at least 8 hours or up to overnight.
  • Filling and Assembly
  • Whisk sugar, cornstarch, and kosher salt to combine in a small bowl.
  • Using an electric mixer on medium-high speed, beat cream cheese in a large bowl until smooth. Add sugar mixture and continue to beat until well combined. Fold in chocolate. Cover bowl with plastic wrap and freeze until very firm, at least 8 hours or up to overnight.
  • Place racks in top and bottom thirds of oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats. Let dough sit at room temperature 5-10 minutes.
  • Using a spoon dipped in hot water, scoop 20 balls of dough (about 1 1/2 Tbsp. each) and roll into smooth balls with your hands. Using your thumb, make an imprint in center of ball, then fill each indent with about 1 tsp. cream cheese filling. Using your fingers, flatten edges of dough to about a 3" circle with the filling in the middle (like you're making a dumpling). Fold dough over filling to cover completely; pinch to seal. Arrange on prepared sheets, spacing at least 3" apart. For best results, freeze dough 10 minutes.
  • Bake cookies, rotating pans halfway through, until edges are set and firm (the centers may be a little shiny and wet-looking), 12-14 minutes. Sprinkle cookies with sea salt while still warm, then let cool on baking sheets until firm. Transfer to a wire rack and let cool completely.
  • Do Ahead: Cookies can be baked 2 days ahead. Store in an airtight container and chill. Assembled unbaked cookies can be made 2 months ahead. Freeze on baking sheets, then transfer to freezer bags and keep frozen.

Uzzol Hasan
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These cookies are so good, I could eat them every day!


haribol Chalise
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I've made these cookies several times and they're always a hit. They're the perfect combination of chewy and gooey.


lovl fgh
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These cookies are perfect for a party or potluck. They're easy to make and everyone will love them.


Abrash Satti
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I'm not a huge fan of chocolate, but I really enjoyed these cookies. They're not too sweet and the black bottom layer adds a nice touch of flavor.


Ali Hasan Fida
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I made these cookies for my husband's birthday and he loved them! He said they were the best cookies he's ever had.


Asik Ahmmed
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These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and everyone will love them.


Reagan Premky
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I've tried several different black bottom brownie cookie recipes and this one is by far the best. It's the perfect balance of chocolate and fudginess.


Joyce Wanjiru
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These cookies are so easy to make, even my kids can help. They're a great way to get the whole family involved in baking.


benjamie green
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I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.


Phulgen Pasman
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I followed the recipe exactly and the cookies turned out great. They were chewy and gooey, just the way I like them.


Dikchya Lamgade
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These cookies are definitely on my list of favorites. They're perfect for any occasion.


__continue__
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I was a bit skeptical about the black bottom layer, but it turned out to be delicious! It adds a nice depth of flavor to the cookies.


MD Haydar
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I've made these cookies several times now and they're always a crowd-pleaser. They're rich, fudgy, and have the perfect amount of sweetness.


Jb Jb
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These cookies were a hit at my party! They were easy to make and everyone loved them.