I adore brownies. I also think you can not beat a big chewy chocolate cookie. So when I tried this recipe all my baking dreams came true! With the texture and taste of a brownie in a big chewy cookie form, this has to be one of my all time favourite recipes. As always, so simple to make, but don’t forget the 30 minutes chilling time!! This is so important. I forgot to chill the mixture once and wondered why the cookie portions were so thin and slidy on the baking sheets. It wasn’t until I’d put them in the oven I remembered I hadn’t chilled the mix. Cue a manic moment pulling the trays from the oven and scraping the mixture off into the bowl again. It was fine. They were awesome.
You’ll need two baking sheets and a baking paper or non stick liner
200g chocolate, broken into chunks
100g butter or baking spread
140g light brown sugar
1 tsp vanilla extract
pinch of salt
1 tsp baking powder
120g plain flour
2 tbsp cocoa
- Melt the chocolate and butter in a saucepan over a low heat so as not to burn the chocolate. Stirring helps keep it all moving! Once melted and combined, remove from the heat.
- Mix your eggs, sugar, vanilla, baking powder and salt with a stand or hand mixer for about five minutes, or until it’s really light and thick. If you’re using a stand mixer, you probably only need to mix for about 3 minutes. Don’t over beat, or the cookies will be light rather than brownie-ish.
- Mix in your melted chocolate mixture at a lower speed until it’s all mixed together.
- Add the flour and cocoa powder – be careful of flour clouds!
- COVER AND CHILL for 30 minutes.
- Pre heat your oven to 200°C/180°C fan/gas mark 6.
- Have a cup of coffee and a sit down.
- Bring on the ice cream scoop! Portion out 12 cookies onto your baking sheets. The mixture should be thick and shouldn’t spread.
- Pop them in the oven for 8-10 minutes. They should be crackly and have a papery top when cooked, just like brownies!
- Leave them on the baking sheets to cool for a few minutes, then transfer to wire racks to finish cooling.