Happy New Year!

December 30, 2015

Easy last-minute nibbles for New Year's Eve? Salted chocolate brownie cookies. Crispy and slightly chewy around the edges, soft and moist brownie goodness in the center. YAS!

I'm thinking about baking a cake for New Year's Day. I have a plan but no ingredients. I almost always do everything last minute but I'm not even sure if I'd push through with the cake. So this is my backup plan. If laziness takes over me, which is very likely, I'd still have these brownie cookies to snack on, perhaps with some champagne? Fancy.

You can make these cookies with or without the caramel - I actually made two batches: one with the caramel on top of the cookies and one batch without. You can also stuff the caramel IN the cookies for a little surprise, which I did a few days back.

Can you see that moist chewy brownie goodness? YUM. These chocolate cookies are very rich and ooey-gooey. One batch requires 395 grams of chocolate! Say whaaat???

Anyway, let's get on with the recipe. We do not want to waste any more time before the festivities, do we?

Salted Chocolate Brownie Cookies Print Recipe
Recipe adapted from Cupcake Jemma, makes around 24 small cookies
  • 120 grams all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 395 grams dark chocolate (at least 60% cocoa solids)
  • 50 grams unsalted butter, chopped
  • 4 large eggs
  • 270 grams light brown sugar
  • Maldon sea salt (or any flaky sea salt), for sprinkling
  • soft chewy caramel candies, optional
  1. In a medium bowl, whisk together the dry ingredients: flour, salt, baking powder. Set aside.
  2. Melt the chocolate and butter using a double boiler. You can also use the microwave, melting the chocolate-butter mix in 30-second intervals, stirring the chocolate after each one. Be careful not to burn your chocolate! Let cool, and set aside.
  3. In a stand mixer, whisk the eggs and light brown sugar on medium speed, until tripled in volume, and pale, light, and fluffy. This will take about 5-6 minutes.
  4. Pour the cooled melted chocolate into the egg and sugar mixture. On low speed, mix thoroughly. Do not add the melted chocolate if it is still hot - we do not want to end up with scrambled eggs.
  5. Fold the dry mix (flour, et al) into the batter, just until combined. Do not overmix!
  6. At this point, the batter will be quite runny (like a brownie/cake batter's consistency). So pop into the refrigerator until cold and more "solid" - about one hour.
  7. When the batter is firm, scoop into 1-1.5" balls and plop onto baking sheets lined with parchment paper. If you want to add caramel inside the cookies, stuff a nugget of caramel inside the cookie dough ball.
  8. Flatten the cookie dough with your palm. If you want to add caramel on top of the cookie, press a nugget of caramel onto the flattened cookie dough. Sprinkle with flaky sea salt.
  9. Bake in a preheated 350F oven for 10 minutes.
  10. The cookies with look fat and puffed up straight out of the oven. That's OK. Let them cool on the baking pan for about 10 minutes more. The cookies will flatten a little bit once cooled.
  11. Enjoy!

Here's Cupcake Jemma's video if you need visual instructions:

The cookies actually look good as a centerpiece, piled high in a glass jar on your center table. That way, you can watch movies or catch up on your favorite TV shows with some sweets within arm's reach.

OR, while gorging on these cookies, you can also reminisce and look back on some of your favorite memories this 2015 before the year ends.

On NYE, we will probably just be chilling on our couch, getting cozy in front of the TV. AND munching on these sweets. Whatever you decide to do, I wish you all a very happy start to 2016! Is it time to pop the bubbly yet? Cheers!


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