Welcome to the delightful world of Chocolate Brownie Cookies, specially crafted for Passover! These cookies blend the rich, fudgy texture of brownies with the crisp edges of a cookie, all in a Passover-friendly version that uses cornstarch instead of flour. This recipe is an excellent choice for those observing Passover or anyone looking for a gluten-free alternative to classic chocolate cookies. Prepare yourself for a heavenly experience with each bite of these chocolatey, chewy treats.
Why You’ll Love This:
These Chocolate Brownie Cookies are a perfect treat that doesn’t compromise on taste or texture, despite being completely kosher for Passover. The use of dark chocolate and a touch of brown sugar creates a depth of flavor that is both intense and satisfying. The cornstarch ensures they are wonderfully soft and fudgy inside, just like your favorite brownie, with a slightly crisp exterior. These cookies are a fantastic way to enjoy a sweet indulgence while adhering to dietary restrictions.
Perfect Occasion:
These cookies are ideal for your Passover Seder, where you can share them with family and friends as a sweet finale to the festive meal. They are also great for other holiday gatherings or as a special treat to enjoy anytime during the Passover week. Given their charm and deliciousness, these cookies are perfect for gifting, neatly packaged in a pretty box with a ribbon.
Decoration Tips:
Before baking, sprinkle a light dusting of coarse sea salt on top of each cookie to enhance the chocolate flavor and add a sophisticated touch. You could also drizzle them with melted chocolate post-baking for an extra chocolatey finish. Serve these cookies on a decorative plate or a tiered cookie stand for an elegant presentation.
Ingredients:
For the Cookies:
- 200 grams dark chocolate
- 120 grams butter
- 2 large eggs
- 75 grams white sugar
- 75 grams brown sugar
- 130 grams cornstarch (substitute for flour in non-Passover versions)
- 30 grams cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
- Melt Chocolate and Butter: Place the chocolate and butter in a bowl. Melt them together using a double boiler or microwave in short bursts, stirring until smooth.
- Whip Eggs and Sugar: In a mixer, beat the eggs and both sugars on high speed for about 5 minutes until the mixture is light, fluffy, and voluminous.
- Combine Chocolate with Egg Mixture: Gently fold the melted chocolate mixture into the whipped eggs and sugar.
- Incorporate Dry Ingredients: Sift together the cornstarch, cocoa powder, and baking powder. Gradually fold these into the chocolate mixture until well combined and glossy.
- Shape and Bake: Using a spoon, drop dollops of the cookie mixture onto a baking sheet lined with parchment paper, ensuring each is well spaced. Sprinkle a little coarse salt over each cookie.
- Bake: Preheat your oven to 180 degrees Celsius and bake the cookies for 10 minutes or until they are just set but still soft in the center, with slight cracking on the surface.
Enjoy these luscious Chocolate Brownie Cookies during Passover or any time you crave a rich, chocolate treat. They are sure to delight everyone who tries them!
