The gooeyness of a brownie in cookie form.
Some of you might know that during lockdown I started giving virtual baking classes to some of my friends. And this recipe was my first. The original recipe is from Ravneet Gill’s “The Pastry Chef’s Guide”, but you do not need to be a pastry chef to make these. They are simple!
Eight of us from the UK, Ireland and Australia made these cookies and they were a roaring success. This recipe is so easy and they are just so delicious.
The recipe is below. Any questions, please leave me a comment below.
Chocolate Brownie Cookies
Gooeyness of a brownie in cookie form
Servings: 18 cookies
Ingredients
- 330 g dark chocolate broken up
- 45 g unsalted butter
- 240 g caster sugar
- 3 large eggs
- 35 g cornflour
- 10 g cocoa powder
- 1 tsp baking powder
- 50 g dark chocolate chopped into chunks
- 50 g hazelnuts or more chocolate chunks
- pinch Maldon salt for sprinkling on top
Instructions
- Melt the 330g chocolate and butter in a bain-marie or in the microwave using short bursts and lots of stirring. Don’t let it get too hot or the chocolate will split. Low and slow FTW.
- Beat the eggs and sugar in another bowl until combined.
- Pour the chocolate mixture into the egg mixture and mix until just combined. Add the dry ingredients – cornflour, cocoa powder, baking powder and any add ins you're using.
- Rest this batter for an hour in the fridge until it’s set.
- Preheat the oven to 160°C fan/180°C. And line two baking sheets with parchment paper.
- Scoop the dough into 50g portions and roll into balls. Get your hands dirty. At this point, you can put the dough balls back in the fridge or in the freezer. They’ll keep in the fridge for two days or the freezer for a month.
- Make sure the balls are spread out on your baking sheets. Bake for 12 minutes or 13-14 minutes from frozen.
- Remove and sprinkle with salt while they are warm. Cool on the baking sheet before trying to move them.
Notes
- This recipe is so easy to scale up or down because it contains whole eggs. Make a third for mid-week pick-me-up of six cookies.
- The dough balls will keep in the fridge for two days or the freezer for a month. Once cooked they will last 4-5 days.
- Don’t forget the salt.
- Add anything you want. Go wild.
Enjoy, R x
I am not a good baker, as in struggle with rice crispy buns baker!! Yet somehow even I was able to make these cookies! Honestly the most delicious, scrumptious chocolatey cookies I have ever eaten!! 10/10 recommend this recipe to a friend!
These were soooooo delicious!!! Easy recipe to follow, great for families with little ones who want to participate❤
So delicious and really easy to make! So handy to pop some uncooked dough in the freezer to have ready to bake in case of surprise visitors!
Unbelievably good.. melt in the mouth with the perfect gooey chocolatey centre!! Didn’t last too long in the house so a second batch was just as easy day 2 ❤️
The nicest cookies I’ve ever tasted! Really easy recipe to follow. Such a crowd pleaser ☺️