I could eat these all day and night, they are rich, chewy, crisp and terribly more-ish. I shared them with my family who also loved them. The only thing I would change next time, would be the size. As you can see in the pictures they turned out quite big, which suited me fine. But for those out there who haven’t quite the same sweet tooth as myself, I can appreciate that they may be too much. When I was portioning the raw batter on to the baking tray, I did 1 large tablespoon of batter per cookie. Next time I would probably do less, roughly between 1 large teaspoon and 1 small tablespoon. However, if you like your chocolate, don’t hesitate to do them big as you will be going back for one more… or two… or three?
If you have the will power to not eat these cookies the day they are baked (which trust me is hard!), then they go even gooey-er! Yes, you heard me. Even more yummy! So here you have it, delicious Chocolate Brownie Cookies inspired by my baby sister Tilly. I hope to some day bake these with you!
Ingredients:
- 40g butter
- 2 eggs
- 350g dark chocoalate
- 150g caster sugar
- 35g plain flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Instructions:
- Preheat your oven to 180°C. Melt together 200g of the chocolate and all the butter until smooth. This can either be done in a bowl over some boiling water on the hob or in a microwaveable bowl in the microwave. Set aside.
- Place the eggs, sugar and vanilla in a mixing bowl and whisk together until pale and creamy. Stir through the flour, baking powder, chocolate mixture and the remaining chocolate (I chopped mine up into very small pieces) and leave to stand for 10 minutes.
- Spoon tablespoonfuls of the mixture onto baking trays lined with grease proof paper (baking paper). Bake in the oven for 10 minutes, they should have puffed and cracked.
- Leave them to cool completely on the trays before removing.
Makes 12 large cookies.