Brownie Cookies – Cocoa By-the-Cup #Choctoberfest with Imperial Sugar

Brownie Cookies recipe, Hot Cocoa by-the-Cup recipe, Rodelle Cocoa, semi-sweet chocolate chips, gooey brownie cookie recipe

Brownie Cookies and Cocoa By-the-Cup

Deep, dark, rich, gooey Brownie Cookies and Hot Cocoa By-the-Cup are today’s #Choctoberfest recipes. Featuring the amazing Dutch Processed Cocoa by Rodelle, you won’t believe the intense chocolate flavor in both of these treats! 

Today’s post for #Choctoberfest is a two-fer. Two amazing recipes in one post! Both of the recipes are made incredible with the addition of Rodelle’s Gourmet Dutch-Processed Baking Cocoa. Their Dutch-Process Cocoa has one of the highest levels of cocoa fat content on the market, and I can tell.

Every year I make dozens and dozens of Chocolate Caramel Truffles to give as gifts at Christmas. Over the years, I have tried many different brands of Dutch-Processed Cocoa and theirs is far and away the best I’ve ever tried.

Rodelle has a huge line of great products besides their cocoa. Check out the Rodelle website to see all the things they offer and where you can find them in your area.

I know most people prefer boxed mixes to scratch baking, and I’m not sure why, but brownies and these brownie cookies are so simple it’s crazy not to make them. They take just a few minutes to mix up, in one pan. Chill, scoop and bake and you have cookies that are so much like a brownie, you wouldn’t know they weren’t cut from a pan.

When I saw a recipe on Smitten Kitchen for Brownie Cookies, the recipe was so similar to my scratch brownies I was astonished. All of the proportions were the same. The only thing she did to cookie-fy it was to increase the flour and add baking soda and salt. They are perfect. Just perfect. Crispy, like a brownie on the outside, gooey and chewy on the inside. Make them!

Then, for the hot cocoa…I love hot cocoa, but I don’t make it that often. I don’t want a mix. I don’t want a huge recipe. If I want hot cocoa, I want a cup and I’m done. This is my recipe for making it. I want a rich, dark, not-too-sweet cocoa. I use half and half, rather than milk, because I want it thick and delicious. I use both cocoa powder and melted chocolate (semi-sweet) and just a titch of sugar. This recipe is hot cocoa perfection for me. I hope you’ll like it.

Check out this post for the giveaway details and enter the giveaway…and see all the other fabulous chocolate recipes below!

P~

Brownie Cookies
 
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Deep, dark, rich, gooey Brownie Cookies: Crispy, like a brownie on the outside, gooey and chewy on the inside.
Author:
Serves: About 2 dozen
Ingredients
  • ½ cup (8 tablespoons) butter
  • 4 ounces unsweetened chocolate
  • 1 cup light brown sugar (I used Imperial brand)
  • 2 tablespoons granulated sugar (I used Imperial brand)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder, any kind will work (I used Rodelle brand Gourmet Dutch Processed Baking Cocoa)
  • 1 cup all-purpose flour
  • ⅔ cup semi-sweet chocolate chips
Instructions
  1. In a medium-sized sauce pan, over low heat, add the butter and unsweetened chocolate, stirring regularly until melted.
  2. Remove from heat.
  3. Add the brown sugar and the granulated sugar and whisk to combine.
  4. Add the eggs, one at a time, whisking to incorporate.
  5. Add the vanilla and whisk.
  6. Add the baking soda and salt, whisk to combine.
  7. Add the cocoa powder, sifting first if lumpy and stir to combine.
  8. Add the flour and stir until combined.
  9. Add chocolate chips and stir until combined.
  10. Place bowl in the refrigerator for about 30 minutes.
  11. Preheat oven to 350°F.
  12. Scoop into about 1- 1/12 tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little.
  13. Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal.
  14. Allow to cool for 3 minutes on the baking sheet before carefully removing to a wire rack to cool completely.

 
Cocoa By-the-Cup
 
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A rich, dark, not-too-sweet cocoa, ready any time, by the cup.
Author:
Serves: 1
Ingredients
  • 1 cup half and half
  • 1 tablespoon unsweetened cocoa powder (I used Rodelle Gourmet Dutch Processed Baking Cocoa
  • 1 teaspoon granulated sugar (I used Imperial brand)
  • 1 tablespoon semi-sweet chocolate chips
Instructions
  1. In a small saucepan, over medium heat. add the half and half, cocoa powder and sugar.
  2. Whisk to combine
  3. Bring to a simmer and add the chocolate chips.
  4. Stir continuously until the chips are melted and the mixture is hot.
  5. Pour into a cup and serve hot.
  6. Garnish as desired with whipped cream, marshmallows, cinnamon or nutmeg.

While I was provided with product, at no charge to me, my opinions about Rodelle products are my own and are heartfelt.

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About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Brand Posts, Cookies, Desserts, Saucy Southerner Recipes, Snacks. Bookmark the permalink.

7 Responses to Brownie Cookies – Cocoa By-the-Cup #Choctoberfest with Imperial Sugar

  1. I bet these both taste outstanding! I need to try this hot cocoa with my Rodelle baking cocoa as well.

  2. Wendy says:

    Wow, a double delicious treat.

  3. Nicole says:

    I adore brownie cookies! I haven’t had them in a couple of years and this recipe looks perfect. You did a great job!

  4. Pingback: 200+ #Choctoberfest 2017 Chocolate Recipes | The PinterTest Kitchen

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