Snowy-Topped Brownie Drops

Snowy-Topped Brownie Dropscookiesbook

I was looking for a simple, chocolate-y cookie that would be decadent but not overpowering. Someone I served these to referred to them as “fancy schmancy cake mix cookies.” They do have a similar taste to the easy cake mix cookies, but the extra effort is definitely worth it in taste for these cookies. This recipe is from Dorie’s Cookies by Dorie Greenspan.


  • 5 tablespoons unsalted butter, cut into about 10 pieces
  • 8 oz semisweet or bittersweet chocolate
  • 3/4 cup sugar
  • 2 cold large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3/4 cup all-purpose flour
  • Confectioners’ (powdered) sugar, for dredging



  1. Fit a heatproof bowl over a pan of gently simmering water, making certain the water doesn’t touch the bottom of the bowl, and put the butter in the bowl. Coarsely chop 6 oz of the chocolate and scatter it over the butter. Finely chop the remaining 2 oz of chocolate and set aside. Leave the bowl over the simmering water, stirring occasionally, until the ingredients are just melted, taking care that they don’t get so hot that they separate. Remove the bowl from the pan.
  2. Using a whisk or a heatproof spatula, stir in the sugar. The mixture will turn grainy which is OK. One by one, add the eggs, whisking energetically after each one goes in and then for a minute or two more. The dough will become smoother, shinier and thicker. Whisk in the vanilla and the salt and then, less vigorously, the flour. Stir in the finely chopped chocolate. Transfer the dough to a bowl, cover and refrigerate for at least 3 hours.
  3. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  4. Put some confectioners’ sugar in a small bowl. Using a medium cookie scoop, scoop out level proportions of dough. Roll each one into a ball and drop it into a bowl of sugar. Gently toss the dough around in the sugar until it’s generously coated, then place the ball on one of the baking sheets and repeat, giving the balls about 2 inches of spread-space.
  5. Bake cookies for about 12 minutes, rotating the baking sheet after 6 minutes. Put the baking sheet on the rack and wait 2 minutes, then carefully transfer the cookies to the rack and let cool. They are done when they have cracked a little bit and are set on the outside but tender in the middle.

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