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  • Bake from Scratch

    Chocolate Decadence

    Sep 07, 2021 8 minutes

    SATSUMA BROWNIE COOKIES

    Makes about 30 cookies

    Recipe by Allie Roomberg

    These rich, fudgy brownie cookies feature a deep, dark chocolate punch along with a sunny hit of bright, seasonal satsuma flavor.

    1⅓ cups (267 grams) granulated sugar
    1 cup (85 grams) unsweetened cocoa powder
    ¾ cup (170 grams) unsalted butter, melted
    1 large egg (50 grams)
    1 large egg yolk (19 grams)
    1 tablespoon (9 grams) tightly packed satsuma zest
    ⅓ cup (80 grams) fresh satsuma juice (about 2 satsumas)
    1 teaspoon (4 grams) vanilla extract
    1 cup (125 grams) all-purpose flour
    1½ teaspoons (7.5 grams) baking powder
    ¼ teaspoon kosher salt
    2 cups (340 grams) 60% cacao bittersweet chocolate chips, plus more for topping

    1. Line baking sheets with parchment paper.

    2. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, cocoa, and melted butter at medium speed until combined. Add egg and egg yolk, and beat at high speed until smooth. With mixer on medium speed, beat in satsuma zest and juice and vanilla; scrape sides and bottom of bowl with a silicone spatula. Add flour, baking powder, and salt, and beat at low speed until a few streaks of flour remain. Fold in chocolate chips by hand.

    Using a 1½-tablespoon spring-loaded scoop, scopp dough (about 28 grams each) and place 2 inches apart on prepared pans. Refrigerate for at least 20

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