Chocolate Brownie Cookie Recipe
Ingredients
113g Dark Chocolate 113g Milk Chocolate 85g Unsalted Butter 150g Light Brown Sugar 50g White Sugar 2 Eggs 95g Plain Flour 30g Dutch Process Cocoa Powder 1/4 tsp Salt
Recipe
Preheat oven to 180°c or 356°f and line 2 cookie sheets with greaseproof paper. Melt together the Chocolates and Butter either in the microwave or using a bain-marie, set aside.
Beat the Sugars and Eggs together with an electric whisk on high speed until well combined and lighter in colour, about 3 minutes. Reduce the electric whisk to low speed and slowly pour in the melted Chocolate and Butter mixture until combined.
With a silicone spatula fold in the Flour, Cocoa Powder and Salt until fully combined, the batter will be somewhat runny, set aside for 10 minutes on the counter, not in the fridge.
Use a medium cookie scoop to dollop 4 Mounds onto one of the lined cookie sheets and bake on the middle shelf for 10 minutes, allow to cool and set on the tray for about 7 minutes before moving to a cooling rack. Use the second tray to make the next set of cookies whilst the first is cooling, keep this rotation until all the batter is used up.