Why hello! Today’s recipe is a good one. No, I’m being modest, a GREAT ONE! So stick around, you need to make these cookies! They’re the dirty lovechild of a rich chocolate brownie and a chunk filled chocolate chip cookie.
It’s difficult to get across just how delicious these cookies were using words. Does ‘Triple Chocolate Soft & Gooey Brownie Cookies’ do it? Because these cookies are literally like a fudgy gooey chocolate brownie in cookie form! Packed full of chocolate chips and chunks (400g of chocolate chips goes into just 14 giant cookies!), they’re just barely baked so that they stay so so soft and melty in the middle. They literally melt in your mouth!
To help them to stay so thick and chewy, you’ll need to chill the cookie dough in the fridge for at least an hour. I really like to make the dough the night before I’ll need the cookies and stash it in the fridge – it’s easier that way anyway if you have people coming over!
Once you’ve made the dough in the mixer (or by hand – it’s easy either way!), simply tip it in a rectangular fashion onto a large sheet of parchment paper and fold half the paper over the dough. Push the dough into a large sausage type shape and then, roll it under the paper to get a smooth round shape. Twist the edges like it’s a giant sweetie, and pop into the fridge to rest!
Let’s have our brownie cookies, and eat them, too!
- 230g (1 cup/2 sticks) unsalted butter
- 250g (1 1/4 cups) light brown sugar (light muscavado sugar)
- 2 large eggs
- 1 tbsp vegetable oil
- 95g (1/2 cup) cocoa powder
- 300g (2 1/4 cups) plain flour
- large pinch salt
- 1 tsp baking powder
- 400g (3 cups) chocolate chips/chunks. I used a mixture of plain, milk and white chips and chunks
- 3 tbsp semi-skimmed milk (or whatever you have)
- Combine the sugar and butter in the bowl of a stand mixer, and combine on high speed for 3 minutes, until fluffy. Add the eggs and oil with the mixer running, scraping down the sides of the bowl as you go. Sift in the cocoa powder, and the shift the mixer speed to low. Add in the flour, salt and baking powder, and turn the mixer off and finish mixing by hand. Add in the chocolate chips and then add the milk - you're looking for a pliable cookie dough consistency.
- Next, turn out the dough onto a large sheet of parchment or greaseproof paper. Fold over the dough and roll / shape the dough into a large sausage shape. Roll the dough up in the paper and twist the edges, then pop into the fridge. Chill for at least one hour, and up to 72 hours.
- Preheat your oven to 180c/gas mark 4/350f and prepare three cookie sheets with parchment paper or non stick mat's. With a sharp knife, cut the sausage of dough into 12 equal sized pieces. The weight of the knife will make the rounds of cookie dough go a bit more rectangular, so I like to shape them in my hands back into a more circular shape. Pop onto the baking tray, at least 3.5 inches apart, and bake for 12-16 minutes. When they're done, the tops will be a little crackly - take them out of the oven after 16 minutes even if you're not sure if they're done, and allow them to cool completely - they will harden up.
Just one more cookie making tip – I’ve recently discovered these amazing non stick liners (from Lakeland). They make such a difference to any cookie baking as they give the cookies a surface to adhere to, making it less likely they’ll spread. PLUS they make stuck cookies a thing of the past! There’s no greasing, but the cookies just slide of like nobodies business. I bought one pack for £10 and cut it to size – it was big enough to fit three large cookie sheets.
Share these with your chocoholic friends – you’ll be their favourite thing (after these brownie cookies that is!)