I am a big fan of both brownies and cookies. This recipe gives the perfect combination of the two, they are rich and chocolatey in the middle just like a brownie with a slightly chewy edge like a cookie.
The recipe is simple but you do need to work fast. The longer you let the finished batter sit on the side the thicker it will get. Although it will still work when thicker, it is better to use it straight away for a perfectly crinkled top.
So that you can be as prepared as possible have your baking trays lined, ingredients measured ready and the oven preheated before you begin.
One last thing, you don’t have to use two types of sugar if your stocks are running low at home. I prefer to use the combination when I can but if I don’t have it available I stick to one.
🛒 Ingredients 🛒
▪️120g plain flour
▪️30g cocoa powder
▪️1 tsp baking powder
▪️1/4 tsp salt
▪️200 g chocolate chips
▪️130g white caster sugar
▪️100g golden caster sugar
👩🍳 Method 👨🍳
- Preheat the oven to 180°C.
- Prep everything you need. First line your trays with greaseproof paper. In a bowl add the flour, cocoa powder, baking powder and salt and whisk together.
- Add to a saucepan the butter and chocolate and over a very low heat, slowly melt and stir to combine.
- In a bowl, whisk together the eggs and sugars until pale and doubled in size.
- Slowly pour the melted chocolate into the egg mixture and fold through until just combined.
- Pour in the dry ingredients and fold through, take care not to over mix here.
- Working quickly, spoon the batter onto your prepared trays. (I use an ice cream scoop to do this). Leave space between the cookies as they will spread.
- Bake in the oven for 10 minutes before removing and leaving to cool on the tray for 10-15 minutes. It is important to leave them to cool as it allows them to firm up.
Optional Extra: I like to sprinkle sea salt over mine when they come out of the oven.