Ok, so remember when I said I was attempting a health kick? Yeah, that was yesterday, so… Clearly I’m struggling just a little bit. But with these ooey gooey chocolatey babies, can you blame me?? Nope, no you can’t.

So these are a sort of Frankencookie that I experimented with in a total bout of chocolate-induced inspiration. I was craaaaaaving brownies and cookies (have you seen my Pinterest feed lately?!), and unwilling (read: lazy) to whip up a time-consuming batch of both, I decided to combine them! I know. I know. Pipe down, I know.

I have to be honest here; most of what I bake is entirely experimental at best and utterly chaotic at worst, so I never know what’s going to emerge from the deep and ambiguous chasm of my oven every time. But let me tell you – these bad boys are the Rocky (Horror) of cookies. Chewy, fudgy, moreish and SO rich you basically only need one in your entire lifetime to satiate that choco addiction.

Here’s what you need to be everybody’s best friend:

CHOC FUDGE BROWNIE COOKIES

 

METHOD

01. Preheat your oven to 180ºC and line your baking tray with baking paper. Even if it’s non-stick. Trust me on this.

02. Over a double boiler melt your chocolate slabs. I like to chop mine up into slithers so it melts quicker. Stir until all of it is melted, then take off the heat. Leave to cool but don’t let it harden. If it does harden, just pop it back on the double boiler for a few seconds.

03. In a stand mixer fitted with the paddle attachment, or in a mixing bowl with a hand mixer, cream together the sugars and butter until pale and fluffy. Don’t stress that it’s kind of crunchy – this is good. The sugar crystals will lend their chewiness to the cookie during baking. Remember to wipe down the batter from the sides of the bowl with a spatula to fully incorporate the mix.

04. Pour in your melted chocolate and mix in. Next add in your egg and vanilla essence (two teaspoons sounds like a lot but this is a decadent batter – just go with it). Mix well.

05. In a separate mixing bowl, sieve your remaining dry ingredients. Stir to combine the cocoa powder, flour, salt and baking powder.

06. Add the flour mixture to your chocolate mixture and blend until just combined. You don’t want to work the gluten too much – these are already super gooey. Your batter should be really thick and grainy.

07. Using a tablespoon, drop big dollops of the batter onto your baking tray, about 2cm apart. Bake for 10-12 minutes until the tops give that particular brownie crack on the top.

08. Remove from the oven and allow to cool in the pan for a few minutes, then transfer each cookie with an egg lifter onto a wire rack to cool and set. It’s ok if they feel really ‘wet’ inside – it may be odd for a cookie, but that’s the mark of a good brownie!

Devour these babies with a glass of milk or even crushed up over ice cream! Or as an ice cream sandwich! Oooh! You’re definitely going to have to stave off the fiends invariably trying to steal them. Seriously, these things could start wars.

 

The next time you’re feeling like a choco-combo situation, give these guys a try and let me know how they turn out!

Happy Franken-baking,
♥ Dani