These are the most unreal fudgy chocolate brownie cookies with a little crinkle on top and a super soft and rich chocolate centre. They are super easy to make and a real crowd pleaser.
Brownie in the form of cookies
As I am writing this, I am enjoying a bite of brownie cookie, proudly admiring the signature crinkle on top. The best thing about making brownie cookies is they take only a few minutes to bake compared to traditional brownies, yet they taste exactly the same with an irresistible fudgy-chewy centre.
And now you can make these delicious chocolate cookies by following the very simple steps below. The trick to making these successful cookies is to measure the exact amount of ingredients and follow the exact steps.
What ingredients you will need
- Dark chocolate: Use unsweetened dark chocolate, it works best. In this recipe I have used dark cooking chocolate. If you are using sweetened dark chocolate add 1/3 less sugar.
- Cocoa powder: Good quality cocoa powder works best for this recipe. It gives a really rich chocolatey flavour to the cookies.
- Flour: Plain flour works well for these cookies.
- Butter: Cube the butter before melting it with the chopped dark chocolate as it will melt quicker.
- Sugar: Use both demerara (brown) sugar and caster sugar for the perfect consistency.
- Eggs: Room temperature free range eggs will stop the chocolate from splitting when mixing it in. If you have taken the chocolate out of the fridge, cover it with warm water for a few minutes.
- Salt: Salt helps enhance the flavour of the brownies.
Tips and tricks to achieve perfect cookies
- Have all the ingredients measured and the equipment ready as you will need to work fast.
- Use good quality chocolate if you want to achieve the most chocolatey and indulgent brownie.
- Do not over mix the batter, this will remove the air and will make the cookies dense in texture.
- Bake the brownie cookies at the right temperature and do not be tempted to overbake them even it they seem soft. As soon as the crinkle appear take the cookies out of the oven. They will continue to bake before cooling down.
- Use a scoop, you will get a nice rise on the brownie cookies.
- 100g plain flour
- 125g demerara sugar
- 50g caster sugar
- 75g butter, cubed
- 2 eggs at room temperature
- 200g dark chocolate, chopped
- 25g cocoa powder
- pinch of salt
- Preheat the oven to 160C. Line a baking tray with parchment paper. Add the chocolate and butter in a glass bowl and melt it over a pan of simmering water, making sure the water does not touch the bowl. Mix the butter and chocolate with a spatula or wooden spoon so it melts quicker. Once melted take the bowl off the heat and leave to cool.
- Use an electric mixer with a whisk attachment to beat the eggs and sugar. Beat on high until the mixture has doubled in size, is a pale cream colour and leaves a trail on top when lifting the whisk.
- Add the cooled chocolate mixture to the egg mixture, and using a spatula fold in the mixture until combined, taking care not to knock out the air.
- Sift the cocoa powder, salt and flour over the mixture and fold in until just combined.
- Use a scoop to scoop out the dough onto the baking trays, leaving 5 cm apart. Bake for 12 minutes until the brownies have a shiny crust and crinkle on top. Leave to cool before serving.
Nutrition InformationYield 12
Amount Per Serving Calories 110