Crispy edged, fudgy chewy crinkly middle , delicious chocolatey brownie cookies.
I thought I had put this recipe up a while ago but it turns out that I hadn’t. So they have been on my insta for like a year but I forgot to share the recipe. So sorry! BUT, I have sent the recipe to friends and family so often via watsapp, that I have now saved it as a note in my phone. SO, I am simply copying and pasting it from there to here! Surprised I don’t know it off by heart to be honest.
Chocolate Brownie Cookies
The appeal with these cookies is that they are the best of both worlds. You get all the delicious fudgyness (new word) of a brownie in cookie form. If you haven’t seen these already or made them, then you are in for a treat. They live up to the hype!
They are rich, chocolatey, fudgy and chewy in the middle and the edges are light, crispy, crinkly and irresistible. who doesn’t love brownie edges?!
Baked until soft and chewy and sprinkled with flaky salt, these super indulgent cookies are delicious with with a piping hot cuppa.
HOW TO MAKE BROWNIE COOKIES:
So, as I mentioned above, timing is kinda important with this recipe. I am usually a little bit slap dash or not as organised and particular about timings but in this recipe, it’s important to stick to the times stated.
Make sure that all your ingredients are measured and sieved before you start!
- Line a couple of trays with baking paper and preheat the oven to 180C/Gm 4.
- Melt the butter and chocolate in a bowl, over a pan of simmering water.
- Whisk eggs and sugar together for 5 minutes.
- Add the dry ingredients and fold in.
- Use an ice cream scoop to measure out cookies or 2/3 tbsp, making sure to leave space between the cookies.
- Sprinkle each cookie with flaky sea salt.
- Bake for 12 minutes. Push together with the back of a metal spoon if they have spread.
- Allow to cool completely before removing from tray.
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Brownie Cookies
Crispy edged, fudgy chewy crinkly middle , delicious chocolatey brownie cookies.
Ingredients
- 200 g Dark Chocolate Good quality, 70% if possible (Chopped)
- 125 g Unsalted Butter
- 150 g Caster Sugar
- 100 g Light Brown Sugar
- 2 Eggs
- 1/2 tsp Vanilla Extract
- 130 g Plain Flour
- 3.5 tbsp Cocoa Powder
- 1 tsp Baking Powder
- Flaky Sea Salt
Instructions
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Preheat oven to 180C/gas Mark 4.
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Put butter and chocolate into a heatproof bowl and set over a pan of water to melt. Set aside to cool.
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Whisk eggs and sugar together until creamy. About 5 minutes. Add the vanilla and mix again for 1 minute.
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Stir in the dry ingredients and mix very briefly so any air isn’t taken out of the mix.
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Use an ice cream scoop (or 2 tablespoons batter per cookie) to measure out cookies. Leave space between cookies.
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Sprinkle each cookie with a little flaked salt before placing into the oven and baking for 12 minutes.
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They MAY spread, so as soon as they come out of the oven, i usually push them in a little with the back of a metal spoon.
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Allow to cool completely before removing from tray as they will be soft.
Recipe Notes
Timing is important in this recipe so keep your ingredients ready for the best results.
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