Inspired by the viral recipe, these chocolate cookies are made with brownie batter, giving them a shiny top and fudgy centre.
These are the ultimate fudgy chocolate cookie. As you would expect from their name, they are a brownie batter made into cookies. Speed is essential when getting the brownie batter in the oven in order to achieve the coveted shiny and cracked top. But don’t worry, even more relaxed bakers can still enjoy the finished product. Add flaky sea salt for delicious contrast, and tuck into these indulgent treats.
|200g||dark chocolate, ideally a high cocoa content (70% cocoa solids)|
|150g||unsalted butter, plus extra for greasing|
|100g||soft light brown sugar|
|1 tsp||vanilla extract|
|1 tsp||baking powder|
|1-2 tsp||flaky sea salt (optional - but recommended)|
You will need: an electric hand whisk or a stand mixer with a whisk attachment.
Preheat the oven to 160°C fan/Gas Mark 4 and grease and line your baking trays – I used three large ones.
Melt the chocolate and butter together in a pan on a low heat, stirring occasionally. Remove from the heat and leave to cool for 5 minutes.
In a mixing bowl, using an electric hand whisk, or in the bowl of a stand mixer with the whisk attachment, whisk together the eggs, light brown sugar, caster sugar and vanilla extract for exactly 5 minutes until thick and pale in colour (set a timer for accuracy). Add the melted chocolate mixture, whisking constantly as you pour it in. Gently whisk in the flour, cocoa powder, baking powder and salt. Working quickly, use a 5cm cookie scoop or a large spoon to place spoonfuls of the batter onto the lined baking trays. Leave space between them as they will spread.
Bake for 12 minutes. The sooner you get them in the oven, the more likely you are to achieve the shiny and crackly top. Remove from the oven and sprinkle each cookie with some flaky sea salt. Leave to cool completely on the trays before moving as they will be very delicate. Store in an airtight container in a cool place and eat within 3 days.