Double chocolate brownie cookies

Picture the scene.  It’s Sunday night. You want to bake a tin full of goodness for work tomorrow. But should you make brownies or cookies? Answer: both. And don’t hold the chocolate chunks.

I found the answer to my cookie vs brownie dilemma on Smitten Kitchen which, by the way, is pretty much my go-to baking blog after the perfection of her salted chocolate chunk cookies.

Described by one of my colleagues with a completely straight face as ‘one of the best things I have actually ever eaten’, I recommend this most excellent of hybrid baked goods to you.

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Ingredients

115 g unsalted butter
115 g dark chocolate, roughly chopped
190 g dark or light brown sugar
25 g granulated sugar
2 large free range eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
45 g cocoa powder
130g plain flour
115 g dark chocolate, chopped into fairly generous chunks

Directions

  • Melt the butter and dark chocolate together in the microwave or a very low heat on the hob.  Remove from the heat when the chocolate is almost melted, then stir until smooth.
  • Whisk both sugars into the melted butter and chocolate mixture before adding the eggs, one at a time, then the vanilla.
  • Whisk in the baking soda and salt, and sieve the cocoa powder into the batter.
  • Next, sieve in your plain flour and stir until combined.
  • Add the chunks of chocolate and stir in.
  • Pop the bowl into the fridge for about half an hour (but apparently you can leave it in for up to a few days).  The chilling makes these easier to scoop.  If you leave the batter in for longer than 30 minutes it’ll harden more, so leave to sit at room temperature for a little while before spooning out.
  • Once the dough is chilling, preheat your oven to 175°c.
  • Scoop the dough into about two-tablespoon sized mounds and place evenly on a tray / trays lined with baking paper, allowing room for them to spread out a little.
  • Bake for 11 to 12 minutes, at which point they will still definitely look like they aren’t baked.  Take them out anyway, because you don’t want to lose the fudgy, soft centre.
  • Let the brownie cookies firm up on the trays for a few minutes before carefully transferring to a cooling rack.
  • Enjoy warm if you can, but in case you’re not up for demolishing the entire batch in one sitting or you have people in your life who expect you to share, these are also yummy (and still fudgy – yay!) once cooled.

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This recipe is from Smitten Kitchen. The photographs and other words are  © Rebecca Daley and ohtogoawandering, 2016.

{The best} microwave chocolate chip cookie

I think like most people who have craved a late night freshly baked snack, I’ve had mixed results with microwave ‘cakes’ and ‘cookies’. I’ll just say ‘rubbery’, and leave it at that.

This cookie is different. And without wanting this post to devolve into histrionics, it has changed my relationship with the microwave forever. Having a delicious chocolate chip cookie available within ten minutes is, admittedly, dangerous, but well — you only live once. And if you’re going to have an evening treat, make it this wonderfully gooey, deliciously sweet, ridiculously easy microwave cookie.

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Ingredients

1 tablespoon (14g) butter
1 tablespoon (13g) sugar
1 tablespoon (13g) light brown sugar
A tiny splash of vanilla extract
1 egg yolk
3 tablespoons (30g) plain flour
2 heaped tablespoons (30g) chocolate chips

Directions

– Grab a ramekin or mug that’s microwave safe (this won’t rise, so no need to use something big)

– Place the butter in the ramekin and melt in the microwave; do this in short intervals at about 70% power until just melted.

– To the melted butter, add the sugars and the vanilla. Stir together until combined ( a teaspoon is easiest on this scale!)

– Add the egg yolk and stir well.

– Add the flour, and stir in. The consistency should be similar to real cookie dough; if it’s too runny add a little more flour, and if it feels too stiff add a splash of milk.

– Add the chocolate chips and stir in. For this cookie I used a mixture of milk and dark chocolate chips – use whatever you fancy. Flatten the surface of the cookie.

– Microwave at about 70% power for between 30 and 40 seconds.

Tip: You don’t want to overcook this as it will dry out. The first time, only cook for 30 seconds; if it’s still looking quite wet on top, microwave for another 10 seconds. The cookie will continue to cook after you remove it from the microwave, and retains its heat for a while so be careful!

– Devour with a side of ice cold milk. Pretentious mini milk bottle not obligatory.

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Listening to Black Magic by Little Mix, Sugar by Maroon 5 and Hit me with your best shot by Pat Benatar.

This recipe is from Sweetest Kitchen with a few very tiny tweaks. All other content is © Rebecca Daley and ohtogoawandering, 2015.