Macaron Brownie Cookies
Servings: 30 cookies
Calories: 68kcal
Turn your less than perfect macarons into these rich and indulgent brownie cookies!! It's a truly easy and customizable recipe.
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Ingredients
- 300 g macaron shells Note 1
- ¼ cup (30 g) cocoa powder Note 2
- 1 teaspoon instant espresso powder optional Note 3
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 oz (225 g) semi-sweet chocolate chips
- 1/3 cup (72 g) unsalted butter at room temperature
- 2 large eggs at room temperature
Instructions
- In a food processor, place macaron shells and process them until finely ground. (You may need to occasionally pulse it to get the stubborn chunks to break down.)
- Add cocoa powder, espresso powder, baking powder and salt into the macaron flour. Pulse everything a few times until well combined.
- Place chocolate chips in a microwave-safe bowl and melt the chocolate in a microwave. Place the bowl with chocolate chips for 1 minute at 50% power, stir well and microwave for 30 seconds. Stir well and microwave again for 15 seconds, if needed. Let the melted chocolate cool slightly.
- In a mixing bowl with paddle attachment, beat the butter until fluffy.
- Stir in eggs and beat for a minute or so on a medium speed until the mixture is almost combined. (Note: Butter and eggs won't fully combine into smooth mixture, but if they're both at the same room temperature, they'll come close.)
- Add cooled melted chocolate into the butter mixture and whip on medium high speed until well combined, about a minute.
- Now, add dry ingredients and mix on low speed until just dry ingredients are incorporated. The dough will be super soft, but that's totally normal.
- Preheat the oven to 350°F (177°C). And line 2 baking sheets with parchment paper or silicone mat.
- Chill the dough for 20 minutes in the refrigerator. (No more than 30 minutes, or the mixture will harden too much.)
- Using a medium cookie scoop, drop 1.5-inch balls on prepared baking sheets, leaving about 2-inch space between the cookies.
- Bake the cookies, one sheet at a time, for 12-13 minutes, or until the edges are set and slightly soft in the middle.
- Let the cookies cool on a baking sheet for 5 minutes and then transfer them onto a cooling rack to cool completely.
- Store the cooled cookies in an airtight container for up to 5 days.
Notes
Note 1: It can be pretty much any flavored macaron shells. And if you don't quite have 300g of macarons, you can add all-purpose flour for up to 1/3 of the amount for the difference. For example, if you have 200g of macarons, then add 100g of all-purpose flour to make it to 300g. I don't recommend using more than 100g of flour per batch as it'll affect the sweetness of the cookies.
Note 2: Use unsweetened cocoa powder, either natural or dutch-processed. Dutch processed cocoa powder produces darker cookies with slightly richer flavor.
Note 3: Instant espresso powder enhances the chocolate flavor, but it doesn't add coffee flavor. If you don't have it, skip it.
Nutrition
Servings: 1 cookie
Calories: 68kcal
Carbohydrates: 4g
Protein: 1g
Fat: 5g
Sugar: 3g
Sodium: 39mg