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Chocolate Brownie Cookies
Ingredients
- 150 g dark chocolate (55-70% cocoa solids), chopped
- 70 g unsalted butter
- 150 g caster/superfine or granulated sugar
- 2 eggs, room temperature
- 30 g cocoa powder
- ¼ tsp salt
- 60-90 g chopped chocolate
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Directions
- Adjust the oven rack to the middle position, preheat the oven to 180ºC and line two large baking sheets with parchment/baking paper.
- In a heat-proof bowl (over a pot of simmering water), melt the chocolate and butter together until smooth and glossy. Set aside to cool until lukewarm.
- Using either a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the sugar and eggs together until pale, very fluffy and about tripled in volume. This should take about 4-6 minutes on a high speed setting.
- Pour the lukewarm chocolate mixture into the whisked egg mixture, and whisk until combined.
- Sift in the cocoa powder and salt, and whisk until you get a smooth, glossy
- Add the chocolate chips (or chopped chocolate) and mix until they're evenly distributed throughout the batter.
- Chill the batter in the fridge for 6-8 minutes or until slightly thickened. It will still be fairly loose, but it should roughly hold its shape when you scoop out the individual cookies m.
- Use a 2-tablespoon ice cream or cookie scoop to portion out the cookies. Make sure to leave enough space (at least 4cm) between them as they will spread out slightly during baking.
- Scoop out all the cookies at once. You should get 16 cookies in total, which should easily fit onto the two lined baking sheets (with 8 cookies per baking sheet).
- Bake, one baking sheet at a time, at 180ºC for 8-9 minutes or until slightly puffed up. They will have a glossy, cracked crust. Immediately out of the oven, they will be fairly puffed up into rounded mounds, but they will settle and collapse during cooling.
- Directly out of the oven, while they’re still very hot, you can use a round cookie cutter (larger than the cookie diameter) to nudge or scoot the cookies into a more perfectly round shape.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them onto a wire rack to cool completely. You can serve them warm or at room temperature.
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