I wouldn’t claim for myself to be the biggest chocoholic, but if there was one thing that I couldn’t ever resist, it would definitely be brownies! I mean, come on – who could resist a warm, rich and gooey brownie served with a side of classic vanilla ice-cream? Heavenly!
After visiting my favourite recipe blog FoodieBaker, I decided to slightly tweak one of her adapted recipes and bake these extremely delightful Chewy Chocolate Brownie Cookies. These cookies were not only simple to bake, but also turned out incredibly satisfying – perfect for you giant sweet tooths out there! The texture of the cookies were similar to soft-baked ones, but like a typical brownie recipe, this one called for little flour and plenty of quality dark chocolate. The turnout? Cookies that were chewy on the side with a soft, brownie-like texture in the centre.
Chewy Chocolate Brownie Cookies
adapted from 500 Cookies by Philippa Vanstone
Ingredients(Makes about 20 cookies)
200 grams good quality dark chocolate, chopped (I used 70% cocoa dark chocolate)
50 grams unsalted butter
160 grams caster sugar – Note 
1 teaspoon vanilla extract
50 grams plain flour
1/4 teaspoon baking powder
A pinch of salt
Step 1: Preheat the oven to 180 degrees Celsius. Line baking sheets with baking paper.
Step 2: Place the dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering hot water, but do not let the bowl touch the water in the pot. Let the chocolate and butter melt, stirring the mixture occasionally using a rubber spatula. Once the chocolate and butter has melted, remove the heatproof bowl and place it aside. Let the chocolate-butter mixture cool to lukewarm(so as to make sure the eggs do not get cooked in the mixture)
Step 3: Place the eggs, sugar and vanilla extract in a separate clean bowl. Using an electric mixer, beat the egg-sugar mixture on low speed for 1 minute, then increase the speed to high and continue beating for another 4 minutes, until the mixture is thick and pale in colour.
Step 4: Lower the speed to low and add in the melted chocolate-butter mixture. Mix until fully incorporated.
Step 5: Sift in the flour, baking powder and pinch of salt directly into the batter and fold in gently. Place the bowl of cookie batter aside in a cool place for 10 to 15 minutes. The batter will thicken slightly.
Step 6: Scoop a level tablespoon of batter and drop it gently on the baking sheet. Repeat, spacing the cookie batter about 2 inches apart.
Step 7: Bake the cookies for 8 to 10 minutes until the top of the cookies are wrinkly. Transfer the baking sheets to cool on a wire rack for 5 minutes before transferring the cookies to a wire rack to cool completely.
Store the baked cookies for up to 5 days in an air-tight container to retain freshness.
I hope you and your family/friends enjoy this recipe adapted from FoodieBaker as much as I did. Happy baking!