Triple Choc Brownie Cookies
My baking usually consists of ‘healthier options’ - yoghurt, olive oil, rice malt syrup. But these are pure indulgence! Lots of butter, sugar and chocolate makes these so delicious and a perfect treat. I prefer using a mix of dark and white chocolate, as the two just work so well together. You can also add a sprinkle of sea salt flakes before baking to make these extra.
Triple Choc Brownie Cookies
INGREDIENTS
85g unsalted butter
100g caster sugar
40g brown sugar
120g plain flour
25g cocoa (dark preferable)
1/2 tbsp bicarb soda
1/8 tsp sea salt
125g chopped chocolate (half white and half dark, you can also use choc chips)
1 large egg
DIRECTIONS
Melt the butter in a saucepan, turn off, add sugar and stir through. Set aside to cool slightly.
Mix the dry ingredients in a bowl. Add butter and sugar and eggs, mix well, place in fridge for half an hour to an hour.
Preheat oven to 180°C. Line 3 trays with paper. Scoop golf ball sized rounds of dough and place on tray, giving them room to spread. You don’t need to flatten them, keep them as balls - a mini icecream scoop / cookie scoop is perfect for this.
Bake for 11 minutes for soft and chewy, 13 minutes for crisp and chewy. Cool completely on wire rack. Makes about 18.
