Her brownie cookies are filled with ice-cream. I filled mine with a cream cheese icing then rolled them in some colored sprinkles. I packaged them in cellophane bags and sold them at work. They were a big hit! Very very rich but so delicious. Like a whoopie pie but a different texture. The cookie part was a very dense and fudgy like brownie as opposed to cakey. The filling was not light and fluffy like a marshmallowy whoopie pie filling. It was a heavier and creamier, cream cheese filling.
These were really fun to make!
Yield: about 24-35 cookies
466 g. dark chocolate, chopped (about 2 2/3 cups)
4 tbsp. unsalted butter, at room temperature
1 1/3 cups sugar
1 tsp. vanilla extract
½ cup all-purpose flour
½ tsp. baking powder
1 cup semi-sweet or dark chocolate chips
Preheat the oven to 350° F. Line two baking sheets with parchment paper.
In a heatproof bowl set over simmering water, heat the chocolate and butter until completely melted and smooth, stirring occasionally. Remove from heat and set aside. In a medium mixing bowl, combine the eggs, sugar and vanilla extract; whisk until well combined. In a small bowl, combine the flour and baking powder. Stir together and set aside.
Add the melted chocolate mixture to the sugar mixture and whisk until well combined. Mix in the dry ingredients, stirring just until incorporated. Fold in the chocolate chips until evenly distributed.
Drop scoops of about 1½ tablespoons of dough onto the prepared baking sheets, evenly spaced. Bake for 10-12 minutes or until they are firm on the outside and the dough has lost its sheen. Leave to cool completely on the baking sheets. Transfer to a wire rack when firmly set, and repeat with any remaining dough, if necessary.