Chocolate Brownie Cookies
11 Reviews
About the bake
These chocolate brownie cookies are a true melt in your mouth moment. The outside is slightly crisp, holding together a softer, gooey centre similar to a chocolate brownie. The Billington's unrefined light muscovado sugar adds to the gooiness, and rich flavour. If you're feeling super indulgent, replace the dark chocolate pieces with chunks of Terry's Chocolate Orange or After Eight, so good you'll want every last cookie to yourself!
Ingredients
- 125gDark chocolate (chopped)
- 30gCocoa powder
- 55gUnsalted Butter (softened)
- 1Egg(s) (free range) (large)
- 100gBillington's Unrefined Light Muscovado Sugar
- 1 tspNielsen-Massey Vanilla Extract
- 40gAllinson's Plain White Flour
- PinchSalt
- 1/4 tspBaking powder
- 75gDark chocolate (broken into small pieces)
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4) and line 2 baking sheets with baking parchment
Step 2
Melt the chocolate with the cocoa powder and butter in a heat proof bowl over a pan of simmering water. Stir occasionally until melted and combined, remove from the heat and set aside to cool.
Ingredients for this step
- 55gUnsalted Butter (softened)
- 30gCocoa powder
- 125gDark chocolate (chopped)
Step 3
Mix together the egg, sugar and vanilla extract until pale and fluffy then pour in the melted chocolate and mix well.
Ingredients for this step
- 1Egg(s) (free range) (large)
- 100gBillington's Unrefined Light Muscovado Sugar
- 1 tspNielsen-Massey Vanilla Extract
Step 4
Sift together the flour, salt and baking powder and add to the chocolate mixture, finally fold in the broken chocolate pieces, or for a super indulgent twist try with pieces of After Eights or Terry's Chocolate Orange.
Ingredients for this step
- 40gAllinson's Plain White Flour
- PinchSalt
- 1/4 tspBaking powder
- 75gDark chocolate (broken into small pieces)
Step 5
Cover the bowl and chill in the fridge for 30 minutes then divide the mixture 12 equal pieces and place onto the baking sheets leaving some space between to allow the cookies to spread out during baking.
Step 6
Bake for 10 minutes until the tops are starting to crack and look glossy, the centre should still be soft. Leave to cool for about 10 minutes then transfer onto a cooling wire to cool completely.
Step 7
The cookies will be very soft when warm but will firm up when cool.