Updated: Sep 1
Can’t decide if you want to make cookies or brownies? These brownie cookies are the perfect solution.
Watch how to make them below:
Yields: 8 cookies
Preparation Time: 20 minutes
Baking Time: 10-12 minutes
Oven Temperature: 180°C (fan oven)
ice-cream scoop (5cm)
sheet pan / baking tray
105g dark chocolate (55%), chopped
53g butter, melted
1 egg, large (approx. 55g)
60g brown sugar
50g plain flour (10% protein)
8g Dutch-processed cocoa powder
¼ tsp baking soda
Preheat the oven to 180°C (fan oven)
Combine the 53g butter and 105g chocolate into a heatproof container and melt together either in the microwave (around 45 seconds at 750W) or over a double boiler. Stir until it becomes silky smooth. Check the temperature; it should be 40-50°C. Set aside.
In a large mixing bowl, add 1 large egg, 60g brown sugar and a pinch of salt. Whisk this on high speed until pale and most of the sugar has dissolved.
Add the slightly cooled chocolate and whisk in on a low speed before giving the whole bowl a good scrape down with a rubber spatula.
Sift in the dry ingredients: 8g cocoa powder, 50g plain flour and ¼ tsp baking soda and resume mixing on a low speed until just combined, then finish mixing it together with a spatula.
Line a baking tray with baking paper.
For the smooth, glossy finish to the cookies, let the batter cool to around 22-25°C before you scoop portions onto the tray, leaving space for the cookies to expand in the oven. At the right temperature and consistency, the raw dropped batter will keep its shape and not spread too much.
Bake at 180°C on the middle rack of the oven for 10-12 minutes. Let it cool, before serving.