Chocolate Brownie Cookies
Deliciously fudgey ccokies that is every chocolate brownie lovers dream!
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Servings: 12 Cookies
Equipment
- hand mixer or stand mixer
- large bowl
- baking tray
Ingredients
- 1 cup sugar see note 1
- 2 large eggs room temperature
- ¼ cup butter
- ⅔ cup bitter chocolate (60%-70% cocoa) roughly chopped
- 1 tsp instant coffee powder see note 2
- 1 tsp vanilla essence
- ¼ cup cocoa powder
- ¾ cup regular flour
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup bittersweet or semisweet chocolate (35%-60% cocoa) or milk chocolate roughly chopped
Instructions
- Add the sugar(s) and eggs to a medium mixing bowl. Using an electric whisk, whisk on high for around 5mins until the mixture is pale in colour. Note: using an electric whisk delivers the best results as it breakdowns the sugar best and incorporate air the most effectively.
- Add the chopped chocolate and butter to a medium bowl and microwave for 30-1min until the butter has melted. Remove and add the coffee. Mix until well combined and fully melted. Allow the mixture to cool down for 5 minutes. Once cooled, add to the whipped sugar-egg mixture. Whisk again, until well combined.
- In a separate bowl, lightly mix, flour, cocoa, baking powder, and salt together. Add to the wet ingredients. Using a spatula, mix until well combined but resist overmixing.
- Add the remaining chopped chocolate and mix but, again, resist overmixing. Pop the batter in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 180℃/356℉. Line a tray with baking paper.
- Once the batter has chilled, scoop about 3 tablespoons worth of cookie batter, shape into a ball and place on the baking tray, about 3 inches apart. Bake in batches. Note: If you want the cookies chunkier, like min, then use 3 tbsps worth of cookie batter. If you want less chunkier and flatter cookies I'd recommend you use only 2 tbsp worth of batter.
- Bake for 10-12 minutes. They'll start spreading out and forming a crackling top. The center must still be soft once removed from the oven. Allow to cooldown. Note: The longer they bake the less fudgey they'll be inside.
Notes
- Sugar: You can happily use only white sugar or use brown sugar but feel free to go half and half. Just make sure that most of the sugar has broken down once its been whisked.
- Coffee: you won't taste the coffee, all it's meant to do is enhance the flavours of the chocolate. Just make sure that the coffee has dissolved well once added.