March 8, 2022

Double Chocolate Brownie Cookies

Recipe: Kristine Morrow

Try this Double Chocolate Brownie Cookies recipe from the new cookbook, Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea.

Pastry chef Kristine Morrow’s cookies have a soft, chewy centre that will make chocolate lovers swoon. She suggests you make a large batch of the cookie dough, scoop it and freeze the individually scooped portions. Allow frozen cookie dough to come to fridge temperature before baking. This way you can have freshly baked cookies whenever needed.


  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup unsweetened
  • coconut milk
  • 1 tsp vanilla extract
  • 1 1/3 cups dark chocolate chips
  • 1/2 cup (1 stick) butter, room temperature
  • 1 1/4 cups lightly packed brown sugar
  • 1/2 cup milk chocolate chips Flaked sea salt, for sprinkling (optional)


Yield: Makes 16 cookies

  1. Sift flour, cocoa powder, baking powder and salt into a large bowl.
  2. In a separate bowl, combine eggs, coconut milk and vanilla. Lightly mix and set aside.
  3. Bring a medium saucepan of water to a simmer over medium heat. Place the dark chocolate chips in a heatproof bowl, then place the bowl over the pot of simmering water to create a double boiler. Stir chocolate until melted and smooth. Remove from heat and set aside to cool.
  4. Using an electric mixer, cream butter and brown sugar together in a large bowl on medium-high speed for 2 minutes, until well combined.
  5. Alternate adding egg mixture and dry ingredients to the butter-sugar mixture, a third at a time, starting with the egg mixture. Mix well, occasionally scraping down the bowl. Add melted chocolate and mix well. Stir in milk chocolate chips and mix until dough is combined. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Remove dough from the fridge and let sit at room temperature for 5 to 10 minutes.
  7. Using a 2-ounce ice cream scoop, scoop balls of dough onto the prepared baking sheets, evenly spacing them 2 inches apart. Bake cookies for 15 minutes, until edges are set and firm. Sprinkle with flaked sea salt (if using) and set aside to cool completely.

Gabriel Cabrera


Excerpted from Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea by Dawn Postnikoff and Joanne Sasvari. Photographs by Gabriel Cabrera and Danika McDowell. Recipes copyright © 2021 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.