Imagine a Tim Horton’s chocolate Timbit combined with the best brownie you’ve ever had, and this is what you get. I’m a chocolaholic, always looking for new chocolate recipe’s to satisfy my craving, and this has got to be top 3 on my list (next to my ooey gooey brownies). They taste just like a brownie but the texture of a moist cookie. The first time I made them I accidentally sprinkled corn starch over rather icing sugar, which wasn’t such a bad mistake as I realized the cookies would have been too sweet with the icing sugar. So, I cut the recipe’s sugar in half and continue to use icing sugar on top and everything comes together nicely. These cookies are perfect for christmas time as they look like sprinkled snow on top. Please try these amazing cookies and let me know what you think!
Note: this recipe can be made vegan, or regularly and work out just as well.
- 1/2 cup unsalted butter at room temperature (or vegan butter)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg (or flax egg)
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup + 2tbsp cocoa powder
- 1 tsp baking powder
- Sprinkle of salt
- 1/4 cup icing sugar for rolling
- In a medium-sized bowl, cream together the butter and sugars until combined. Add egg and vanilla and fully combine.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Slowly add the dry ingredients to the butter mixture bit by bit ensuring that it is fully combined. The dough will be very thick. Cover in plastic wrap and chill for minimum 3 hours.
- Preheat oven to 350F. Remove cookie dough and set at room temperature for 20-25 minutes. Line two baking sheets with parchment paper. Roll dough into 1″ balls (I make them small because they’re so rich and decadent) and then into icing sugar and onto sheet. Leave as balls, don’t squish them down.
- Bake for 7-9 minutes. The cookies will be very gooey and soft when they’re done. Let cool for 5 minutes and enjoy!