Double Chocolate Brownie Cookies

UPDATED DECEMBER 2020

Part cookie, part brownie, this hybrid recipe is one for those days when you can’t decide between having a brownie or a cookie!

Feel free to pimp the filling with whatever you fancy: nuts, different kinds of chopped up chocolate bars, a swirl of peanut butter – basically all the usual suspects!

Ingredients

150g Bournville dark chocolate, broken into pieces

75g salted butter

2 eggs

110g soft light brown sugar

75g caster sugar

Dash of vanilla extract

90g plain flour

2 tablespoons cocoa powder

150g milk chocolate, broken into chunks

Makes approximately 14 cookies

Method

Start by lining a couple of baking trays with greaseproof paper.

Put the butter and Bournville in a bowl and melt together in the microwave in 10 second bursts. Set aside for the moment.

In a large mixing bowl, combine the eggs, vanilla extract and both sugars.

It should end up looking something like this…

Whisk in the chocolate and butter mixture.

Oh HELLO.

Then add the flour, cocoa powder and milk chocolate.

Fold everything together…

…until you have a nice smooth batter.

Cover the bowl with cling film and pop in the fridge for half an hour to an hour, or until the batter has firmed up by quite a bit.

Preheat the oven to 180°C.

When you are happy with the batter (it will be very sticky but shouldn’t be runny) remove from the fridge and, using an ice-cream scoop with a trigger (like this) or spoon, form the dough into balls and place on the baking trays.

They spread a lot in the oven so leave plenty of space between each ball of dough/batter.

If you like the salty/sweet combination, you could sprinkle some sea salt flakes on each cookie at this point.

It’s hard to give a precise cooking time for the cookies as it will depend on your oven, the firmness of your dough etc etc. Ideally you want to take them out when they are only just set as they will firm up once removed from the oven, and being slightly under in the middle is what results in the amazing fudgy texture. I usually take mine out around the 10 minute mark, having turned them halfway and begun checking from 8 minutes.

Once you are satisfied with the texture, leave to cool for about 15-20 minutes on the baking tray – if you try to move them before then they will almost certainly fall apart.

When you are happy the cookies are stable, gently lift each one off the paper with a fish slice in one swift motion and leave to cool completely on a wire rack…DELISH!

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