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.

Salted Chocolate Chunk Cookies

Who doesn’t love a chocolate chip cookie?  But all chocolate chip cookies are certainly not created equal. I actually actively dislike supermarket cookies. They are horrifically sweet (and this from somebody with a very sweet tooth) and taste resolutely artificial. But here is a chocolate chip cookie that is all grown up. Or as grown up as a chocolate chip cookie can be. Chunks of dark chocolate leave milk chocolate chips in their wake in this particular context I’m afraid. And the flakes of sea salt take the edge off the sweetness and add an extra layer of deliciousness.

Do enjoy with a glass of milk though, because who actually wants to be a grown up anyway?

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This recipes makes about 14 fairly decent-sized cookies.

Ingredients

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
4 tablespoons (50 grams) granulated sugar
3/4 cup plus 2 tablespoons (165 grams) packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon salt
1 3/4 cups (220 grams) plain flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into chunks
Flaky sea salt, to sprinkle

Directions

  • Heat oven to 180°C and line a baking sheet with grease proof paper.
  • Cream the butter and sugars together with an electric mixer until very light and fluffy.
  • Add the egg and the vanilla, beating until incorporated, and scraping down the bowl as needed.
  • Beat in salt and baking soda until combined, then add the flour until just mixed, and then fold in the chocolate chunks.
  • I scooped the cookies into heaped tablespoon-sized mounds, spacing them apart on the baking tray.
  • Sprinkle each with a few flakes of sea salt.
  • Bake for 11 to 12 minutes, until golden on the outside but still soft on the inside.
  • Let the cookies rest on the tray for 5 minutes before transferring a cooling rack.

Tip: I froze extra dough in scoops on a plate lined with greaseproof paper. Once they’re solid, you can transfer them to a freezer bag.  This allows you to pin a note onto your noticeboard saying ‘Bake frozen cookies for 11 minutes’ and feel like a domestic goddess whenever you take advantage and have freshly baked cookies within 20 minutes.

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Listening to Hello by Adele (obviously!),  Totally by Joe Stilgoe and I’m not gonna teach your boyfriend how to dance with you by Black Kids.

I adapted this recipe very slightly from Smitten Kitchen, but it’s originally from Ashley Rodriguez’s Not Without Salt. The photographs and other words are  © Rebecca Daley and ohtogoawandering, 2015.