Fudgy like a brownie, crisp and chewy like a chocolate chip cookie. We'd like to introduce you to the power couple that is the brownie cookie. They're deeply chocolatey, rich, fudgy and best of all, can be on your counter in under 30 minutes.
200g caster sugar
220g dark chocolate, chopped
85ml oil or melted plant based butter
190g plain flour
50g cocoa powder
1 tsp baking powder
½ tsp salt
Preheat oven to 170˚C and line two large baking trays with parchment paper.
Add sugar to a small saucepan, along with 120ml water. Heat gently for 2-3 minutes, stirring constantly with a spatula, just until the sugar dissolves and you can’t feel any sugar granules. Set aside to cool slightly.
Melt 180g of chocolate, either in the microwave or over a double boiler. Add to a large bowl, along with 85ml oil. Add the sugar mixture to the melted chocolate and whisk to combine.
Combine flour, cocoa powder, baking powder and salt in a bowl. Sift the dry ingredients into the wet and stir to combine. Fold in the remaining 40g of chocolate.
Using an ice cream scoop or spoon, scoop around 1.5 tbsp of cookie dough onto the lined baking tray. Repeat until the dough is done, leaving around 6cm between each dough ball. Press down on each ball of dough - this helps them spread.
Bake the cookies for 9-10 minutes, until crisp around the edges. As soon as you remove the cookies from the oven, use a spatula to press them down slightly. Let them cool for 20 minutes before tucking in.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.