”Any sane person loves chocolate.” ~ Bob Greene
Chocolate Brownie Cookies with Caramel Kisses
Every once in a while, I yearn for something that is dark and chocolate and oozing with goodness. If this is not descriptive enough, I mean it has to be decadent.
When these cookies came out of the oven it was hard to keep from taking a huge bite immediately. The aroma was intoxicating, the kiss was barely containing the caramel and the fleur de sel was balancing all that sweetness. OMG!!
I adapted this recipe from a Food & Wine article dated November, 2012.
In a double boiler, melt the dark chocolate and the butter. Stir occasionally to get a smooth consistency. Cool for 10 minutes.
Using a stand mixer, beat the eggs and the sugar for 5 minutes until the mixture is pale yellow and thickened.
Mix in the vanilla and the salt.
Remove the bowl from the stand. Slowly fold in the chocolate mixture to avoid curdling the egg mixture. Stir in the flour and baking powder.
Finally, stir is the chocolate chips. Place the mixture in an 8 x 8 inch pan. Cover with plastic wrap and chill in the freezer for one hour.
Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
Using a 1 ¾” (No. 40) cookie scoop, scoop the dough onto the parchment paper about 2” apart. NOTE: The dough is quite thick after being in the freezer. If the dough binds the cookie scoop, dip it in hot water to free up the mechanism.
Bake for 12-14 minutes, until the cookies appear slightly cracked on top. Immediately after the cookies come out of the oven, place a Hershey’s chocolate filled caramel kiss in the center of the cookie. Sprinkle the cookie with Fleur de Sel. Then take a big bite out of the chocolate brownie kiss cookies.
Chocolate Brownie Kiss Cookies
By Published: October 20, 2013
- Yield: 36 cookies
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 1 hr 45 mins
Adapted from Food and Wine, November 2012
Ingredients
- 1 pound dark chocolate chopped
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 1 1/2 cups white sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup flour, sifted
- 1/2 teaspoon baking powder
- 8 ounces semi sweet chocolate chips
- 36 individual Hershey's chocolate caramel kisses
- fleur de sel
Instructions
- In a double boiler, melt the dark chocolate and the butter. Stir occasionally to get a smooth consistency. Cool for 10 minutes.
- Using a stand mixer, beat the eggs and the sugar for 5 minutes until the mixture is pale yellow and thickened.
- Mix in the vanilla and the salt.
- Remove the bowl from the stand. Slowly fold in the chocolate mixture to avoid curdling the egg mixture. Stir in the flour and baking powder.
- Finally, stir is the chocolate chips. Place the mixture in an 8 x 8 inch pan. Cover with plastic wrap and chill in the freezer for one hour.
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- Using a 1 ¾” (No. 40) cookie scoop, scoop the dough onto the parchment paper about 2” apart. NOTE: The dough is quite thick after being in the freezer. If the dough binds the cookie scoop, dip it in hot water to free up the mechanism
- Bake for 12-14 minutes, until the cookies appear slightly cracked on top. Immediately after the cookies come out of the oven, place a Hershey’s chocolate filled caramel kiss in the center of the cookie. Sprinkle the cookie with Fleur de Sel.
