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Chocolate Brownie Cookies

Published: Updated:

9 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

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!

10 ingredients7 steps


    1. Step 1

      Preheat the oven to 180°C (160°C fan, gas mark 4) and line 2 baking sheets with baking parchment

    2. 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

      • Butter (unsalted) (55g)
      • Cocoa powder (30g)
      • Dark chocolate (chopped) (125g)
    3. 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

      • Egg(s) (free range) (large) (1)
      • Billington's Unrefined Light Muscovado Sugar (100g)
      • Nielsen-Massey Vanilla Extract (1 tsp)
    4. 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

      • Allinson's Plain White Flour (40g)
      • Salt (Pinch)
      • Baking powder (1/4 tsp)
      • Dark chocolate (broken into small pieces) (75g)
    5. 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.

    6. 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.

    7. Step 7

      The cookies will be very soft when warm but will firm up when cool.


      • 125gDark chocolate (chopped) 
      • 30gCocoa powder 
      • 55gButter (unsalted) 
      • 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) 


    • Whisk
    • Saucepan

    Nutritional information per 35g serving

    • Energy 184cal
    • Fat 9.5g
    • of which Saturates 5.7g
    • Carbohydrates 21g
    • of which Sugars 18g
    • Protein 2.4g
    • Salt 0.23g

    9 Baker Ratings

    Absolutely adore these cookies, I’m a young baker but these were pretty simple to make and utterly delicious , very filling too, if you decide you want to try to make them I recommend cooling them for quite a while. xx

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    1 baker loved this!

    Made these with my 5 year old, she loved them

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