Superfudgychocalisticexpially Cookies

Written By Sam

Fudgy Brownie…Meet Mocha… Meet choc-chip cookie

Cookie Brookies (if you’re a Saffa you’re allowed to laugh!)

This recipe makes between 12-15 cookies.

Ingredients:

  • 55g unsalted butter

  • 250g dark chocolate

  • 110g soft light brown sugar

  • 90g caster sugar

  • 18g cocoa powder

  • 50ml hot water

  • 1 large egg yolk

  • 2 large eggs

  • 1 tsp vanilla essence

  • 1/5 tsp vanilla extract (optional)

  • 1 tbsp espresso powder

  • 115g plain white flour

  • 1/2 tsp salt

  • 1/4 tsp baking powder

  • 100g milk and/or white/dark chocolate chips/chunks

  • sea salt flakes for sprinkling

Method:

Sift the flour, salt, espresso powder and baking powder in a bowl. Set aside.

Mix the cocoa powder and hot water together in a small bowl until it forms a smooth paste. Set aside.

In a heatproof bowl over a medium saucepan of boiling water, melt the butter and 250g dark chocolate with 15g of the caster sugar. Remove from the heat, and leave to cool slightly until the next step is complete.

In a large bowl, add the eggs, egg yolk, remaining sugars and vanilla. Using a stand mixer or a handheld electric mixer, beat the eggs and sugar together until light and fluffy. This usually takes 3-5mins. Add the cocoa mixture and melted chocolate mixture and fold in with a spatula until well-combined. Tip in the flour mixture and chocolate chips and fold in until all incorporated. Place the bowl in the fridge for 20-30mins until the mixture has firmed up and you can handle it.

Preheat your oven to 185C (175C fan) and line two baking trays with baking paper. Using an ice cream scoop or 2 dessert spoons, form balls of dough and place onto the lined trays. Place in the freezer for 5 minutes before baking for 12-14mins. I recommend leaving good spacing between the cookies as they do spread while baking. When you take them out the oven, firmly tap the tray on your countertop so that that cookies crack on top to give that distinct ‘brownie’ crackle-top look. Leave to firm up on the tray for 5 mins before using an egg lifter or palette knife to transfer onto a cooling rack.

Decorate with small chocolate decorations (optional) and sea salt flakes before serving!

Sam

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Focaccia in two ways!