It’s Fridaaaayyyyy! And I know what you’re doing this weekend.
You’re making and then devouring a batch of these seriously decadent brownie cookies, because if you didn’t have a chocolate binge on the weekend, I don’t know what you did.
I actually have made these cookies before, but they needed new photos, more consistent shapes and a shoutout to the brownie-ness of it all. So this time around, the dough was chilled longer for thicker, firmer, rounder cookies. Coffee powder was added not so much for a coffee flavour, but for an enhanced chocolate flavour and I can’t remember the last time someone complained about that. And of course, I reshot them, except just like the last time, I chose to do so smack in the middle of an all-day downpour and, well, it was a struggle but I hope I did these cookies justice.
The exterior is of course like a good cookie, chewy with some crunch, but the interior is some sort of great mash-up between cookie and brownie, I suspect because of the liberal amounts of butter and comparatively less flour in there. Deeply chocolatey, thanks to melted chocolate, cocoa and chocolate chips thrown in right at the end. I did however drastically reduce the amount of chocolate chips because the last time, I found most of them melted and disappeared right into the cookie, so it’s more fun to fold in a few, then press a few more in on the top for them to be nice and gooey.
In short, these cookies are the kind of thing we should be eating every day but shouldn’t. Make these quick.
- 125 gms dark chocolate, roughly chopped
- 1 tsp coffee powder
- 1 cup flour
- ¼ cup cocoa powder
- ½ tsp salt, if using unsalted butter
- 1 tsp baking soda
- ½ cup butter at room temperature
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tsp vanilla essence
- 1 egg
- ⅓ cup chocolate chips (dark or milk)
- Melt the chocolate in a heat -proof bowl over a saucepan of simmering water. Once it's completely melted and smooth, turn off the heat, stir in the coffee powder and set aside to cool while you make the dough.
- Sift the flour, baking soda, salt (if using), and cocoa in a large bowl.
- Cream the butter and sugar together using a hand mixer till pale and fluffy.
- Add the melted chocolate and beat till combined.
- Then add the egg and vanilla beat well.
- Fold in the flour mixture. The dough will now look sticky and more like brownie batter than cookie dough, this is good! Cover the bowl and chill for 1 hour.
- Preheat the oven to 170 C and grease or line a baking try.
- Fold the chocolate chips into the cold dough. This will require a little muscle work, but adding them when the dough is cold prevents them from melting down completely.
- Form the dough into 12 equal rounds and place them on the baking tray at least 2 inches apart. Press a few more chocolate chips into each round at this point. Bake the cookies in batches if your tray isn't big enough and keep the remaining dough chilled while the first batch bakes.
- Bake for 15 minutes until the cookies have spread, but are also a little puffy. Let them cool on the tray and firm up for about 10 minutes, then transfer to a wire wrack to cool completely. They will be fragile when warm, so this step is important. Happy eating!
*The cookies are not super duper sweet, so if you feel like you want to add more sugar, you can also do so at the end. I folded one more tablespoon of caster sugar into the dough after it was done and found that was perfect.