These cookies are basically brownies… in cookie form. Heaven, right?
I’ve seen a few of these types of recipes flying around and the pictures attached to them all look insane, however when I have made them they end up far too cake like. I put it down to me not measuring the ingredients properly as the recipes I tried were in cups, and lord knows I HATE using cup measures.
So here we have it, bake these just right and they should have that lovely fudgy brownie texture, encased in a paper thin casing with crispy cookie style edges. For this batch I threw in around 60g of mini eggs – feel free to experiment with other ingredients!
When making these cookies you will notice that the consistency is not typical of a cookie dough, it is very soft; don’t worry this is fine! To scoop the cookies into portions I use an ice cream scoop and blob it out onto the paper, using another spoon to help. Don’t worry if the blobs aren’t smooth on top, they should level out in the oven.
Just before you start to scoop your cookies you should give the batter a final stir. I found when making these that the crinkle/brownie skin texture worked best this way – if you leave it on the side for too long it will dry out.
To start – line two baking sheets with parchment paper and set your oven to 175 degrees and FYI this recipe will make 10 large cookies.
- 220g Dark chocolate
- 90g Butter
- 220g light soft brown sugar
- 2 large eggs
- 35g cocoa powder
- 1 tsp espresso powder
- 125g flour
- ¼ tsp salt
Melt the butter and chocolate together. Either very slowly in the microwave, storring every 20 seconds. Or sit it over a pan of simmering water.
Beat the eggs and sugar in a mixing bowl – it doesnt need to go pale and fluffy, just a couple of minutes to make sure it is well combined.
Add the melted chocolate and butter to the mixer and combine.
Add the cocoa, salt, espresso and flour and mix together – I usually do this by hand. If you use a mixture, beat slowly and give the bowl a really good scrape round the bottom.
Scoop out onto your baking sheets, leave space between as they will spread a little.
Bake for 12-14 minutes – remove them from the oven when you can poke the edges and they feel firm yet the middle is still wobbly!