These cookies were a bit of an experiment and are now the most viewed recipe on my website!!! My youngest son says they are the best cookies ever and my blog followers seem to agree.
I have to admit I had to try one or two for quality control and my youngest son had to be chief tester too!!! Luckily there were plenty to go round.
They have the crusty brownie top and the gooey centre so I was really happy with the outcome and you won’t be disappointed.
To start pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4, then line 2 baking trays with parchment.
Melt the chocolate and butter in a Bain Marie until the butter and chocolate are fully melted. Set aside to cool.
In the bowl of a stand mixer whisk together the eggs, caster sugar, light brown sugar and vanilla extract until light and fluffy.
With the whisk running pour in the cooled melted chocolate mixture until fully combined.
Then add the flour, cocoa powder and baking powder and whisk again until the flour can no longer be seen.
Finally fold in the chocolate chips.
The mixture is runny but will thicken up after a few minutes. Scoop the mixture onto the prepared baking trays. I used a mini cookie scoop but you can use a tablespoon. Leave plenty of space between the cookies as they will spread.
Bake for 12 minutes.
Leave to cool on the baking trays for 5 minutes until set enough to move them to a wire cooling rack.
Brownie Cookies
Sarah’s servings: 16
Sarah’s skill: Easy
Baking time: 12 minutes
Ingredients:
150g Dark Cooking Chocolate
75g Unsalted Butter
2 Large Eggs
100g Caster Sugar
100g Light Brown Sugar
1 tsp Vanilla Extract
95g Plain Flour
25g Cocoa Powder
1 tsp Baking Powder
100g Dark Chocolate Chips
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Line 2 baking trays with parchment.
Melt the chocolate and butter in a Bain Marie until the butter and chocolate are fully melted. Set aside to cool.
In the bowl of a stand mixer whisk together the eggs, caster sugar, light brown sugar and vanilla extract until light and fluffy.
With the whisk running pour in the cooled melted chocolate mixture until fully combined.
Then add the flour, cocoa powder and baking powder and whisk again until the flour can no longer be seen.
Finally fold in the chocolate chips.
The mixture is runny but will thicken up after a few minutes.
Scoop the mixture onto the prepared baking trays using a mini cookie scoop or tablespoon. Leave plenty of space between the cookies as they will spread.
Bake for 12 minutes.
Leave to cool on the baking trays for 5 minutes until set enough to transfer them to a wire cooling rack.
Equipment Used
Sarahs extra slice...
Do not use milk or white chocolate for the base of this recipe it must be dark chocolate.
You could use white or milk chocolate chips if you prefer.
Makes approx 16 cookies.
Don’t bake for more than 12 minutes as you want the cookies to be soft in the middle.
Hello Sarah,
The taste of these cookies was great although I don't understand what went wrong when I made them... They stuck to the baking sheets and completely fell apart when I tried moving them! They also didn't stay risen but fell completely flat when out of the oven!!
Today is the second time we made the cookies. My son (12 years) helped me with mixing. We just love it. Thank you Sarah. BTW we love your chocolates cookies as well ❤️
I made these yesterday and they were awesome. So plump and gooey. Family didn't really be enjoy the dark chocolate so I made them again today with milk chocolate. Got the method wrong and added the flour before the melted butter and chocolate. All my cookies are flat! Do you think the issue was the method or the chocolate?
These are incredible! I made them yesterday and we have eaten the lot already! Absolutely my favourite cookie recipe ever!!! Thanks Sarah x
I can’t even begin to describe how good these are. My kitchen just smells delicious. Sarah, I will be sending my invoice for the cost of joining weight watchers 🤣. They are absolutely amazing. Very easy recipe to follow xx