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Double-Chocolate Brownie Bites

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    Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.
    Martha Stewart Living, July 2011
    • Yield Makes 6 dozen
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    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/4 cup Dutch-process cocoa powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon coarse salt
    • 1 stick unsalted butter, room temperature
    • 1/2 cup packed dark-brown sugar
    • 1/2 cup honey
    • 7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
    • 1/4 cup granulated sugar

    Directions

    1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
    2. Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.

    Cook's Note

    Brownie bites can be stored in an airtight container at room temperature for up to 3 days.

    Recipe Reviews

    • mykele
      4 Sep, 2011

      I will make these cookies but I will not preheat the oven
      until the dough has chilled for at least 30 minutes.
      Never preheat at the start if there is chilling or freezing
      involved. Save on your gas or electric bills. Mykele

    • inikolic
      5 Aug, 2011

      also had to sub unsalted margarine for the butter.

    • inikolic
      5 Aug, 2011

      These are amazing. Since I'm vegan I substituted the honey with brown rice syrup (can also use maple syrup). Otherwise, the recipe is pure perfection. Thank you Martha for an awesome almost vegan cookie recipe!

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