So I made chocolate brownie cookies and they were delicious; I just had to share them with you! This is Tanya Burr's cookie receipe but I just took different amounts of chocolate and played around with it to create these wonderful brownie like cookies. These are perfect as a big chunky cookie for pudding or as a little treat. I also made one without all the chocolate inside and the cookie mixture without the chocolate is divine, although it tastes better with chocolate if I'm honest. Tanya states that it makes around 10 cookies, I made 13, it just depends on how big you make the cookies.
What I used:
*300g of caster sugar
*200g of butter, softened (I used baking spread, but butter would work too)
*75g of cocoa powder, sifted
*275g self-raising flour, sifted
*1 large egg
*1 cup of white chocolate pieces (quite big chunks)
*1/4 a cup of milk chocolate pieces (quite big chunks)
*1/2 a cup of dark chocolate pieces (cut up quite small so that they incorporated better)
*1-2 tablespoons of milk (depending on ho easy your mixture is to stir.
*remember you can put in whatever chocolate you like and the amounts are up to you really*
I also used a hand whisk, but as you add the flour it kinda get clogged up inbetween the whisks and it gradually gets harder and harder to work, this is where you can use a wooden spoon or your hands.
Method:
1. After preheating your oven to 200 degrees celcius / I used gas mark 6, you want to grease and line 2-3 large baking sheets. Set these aside.
2.You then want to take your bowl and add in your softened butter. Then with a wooden spoon I just beat this for around 1 minute, just so that it is smoother and is not in big clumps. Then I pour around a third of the flour at a time, beating thoroughly between each increase in sugar. By the second lot of sugar I usually start using my hand whisk. You want the butter and sugar to be a pale yellow!
3. Then you want to crack the egg into another small bowl, or a jug, and beat it lightly. Then add it to the main mixture. Beat this in lightly.
4. Then you can add in the cocoa powder and flour, again adding in small increments just so that you don't get a cloud of flour when you turn the whisk on. (As I explained before, this is when you may want to use your hands to incorporate the ingredients)
You will get little bits of chocolate peaking out and that's good!
8. Then pop them into the oven. Now I know that in the oven I use it takes exactly eleven minutes but I'd leave them for no longer than 15. The cookies shouldn't feel hard when you take them out the oven, if they are then they wont be crunchy outside and soft in the middle, they'll be more like a biscuit. The cookies should be soft to the touch, and have spread out quite a lot. You then need to leave them out on a work surface to cool; the outside will become crunchy! You can eat them slightly warm or cold and they keep for 2-3 days. Do not refrigerate as they do go soft in the fridge.
This picture does not do these cookies justice but we couldn't wait to eat them. When warm the chocolate inside is melted yet still has a structure to it (once you've baked these you'll know what I mean). They were quite big, but not too big. And you got a hint of the dark chocolate but it wasn't really bitter, it was a good combination.
I also used a hand whisk, but as you add the flour it kinda get clogged up inbetween the whisks and it gradually gets harder and harder to work, this is where you can use a wooden spoon or your hands.
Method:
1. After preheating your oven to 200 degrees celcius / I used gas mark 6, you want to grease and line 2-3 large baking sheets. Set these aside.
2.You then want to take your bowl and add in your softened butter. Then with a wooden spoon I just beat this for around 1 minute, just so that it is smoother and is not in big clumps. Then I pour around a third of the flour at a time, beating thoroughly between each increase in sugar. By the second lot of sugar I usually start using my hand whisk. You want the butter and sugar to be a pale yellow!
3. Then you want to crack the egg into another small bowl, or a jug, and beat it lightly. Then add it to the main mixture. Beat this in lightly.
4. Then you can add in the cocoa powder and flour, again adding in small increments just so that you don't get a cloud of flour when you turn the whisk on. (As I explained before, this is when you may want to use your hands to incorporate the ingredients)
5. At this point you can add a tablespoon of milk if the mixture is looking dry, it has look like a dough so don't overdo it with the milk, it mightn't even be necessary.
6. Now you can add the chocolate.
It is best if you use your hands to make sure the chocolate is evenly spread throughout the dough so you get at least a piece of each in each bite. Keeping the chunks big means that you can bite into a lovely gooey mess but the chocolate has not melted into the actual dough.
6. Now you can add the chocolate.
7. Then you want to take a small handful of the dough and mold it into a ball (it should be 1 and a half times the size of a golf ball-ish) and spread these out quite far apart on the baking sheet, making sure you have chocolate in each ball. Try not to manhandle the cookie dough a lot as it does become greasy on your hands.
8. Then pop them into the oven. Now I know that in the oven I use it takes exactly eleven minutes but I'd leave them for no longer than 15. The cookies shouldn't feel hard when you take them out the oven, if they are then they wont be crunchy outside and soft in the middle, they'll be more like a biscuit. The cookies should be soft to the touch, and have spread out quite a lot. You then need to leave them out on a work surface to cool; the outside will become crunchy! You can eat them slightly warm or cold and they keep for 2-3 days. Do not refrigerate as they do go soft in the fridge.
Well thank you for reading,
My posts are more regular now on a Thursday at 10pm England time♡ see you next week;)
my photos all mine x
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