This Quick & Easy recipe for Brownie Cookies is based on one seen by Anna Olson. The recipe is straightforward and results in a delightful cookie. The centre boasts the soft texture of a brownie, while the exterior mirrors the slightly crisp texture found on the top of a brownie.
I’ve made slight adaptations, including the addition of a combination of chocolate chips and toffee pieces. But the recipe is versatile enough to include other ingredients such as chopped nuts or dried fruits. After all the Christmas baking, this recipe offers a nice change in terms of ease and flavour.
The process is simple and easy. Begin by melting chocolate with butter. Then, mix sugar, eggs, and vanilla together. Incorporate the melted chocolate and combine. Add flour and cocoa powder with a pinch of salt and raising agent to complete the batter. Finally, fold in the chocolate chips or other preferred ingredients. As the oven heats up, divide the batter into 24 equal portions on baking trays. Bake for approximately 10 minutes and allow the cookies to cool. It’s as simple as that.
My Brownie Cookies
My cookies baked well in 10 minutes. However they were soft to the touch, so they needed to cool on the trays to firm up before transferring them to a wire rack. The taste was rich and chocolatey, and the texture matched the earlier description—soft and chewy with a slight crisp exterior. These cookies are a delightful treat to enjoy with tea, coffee, or milk. But, of course, you can serve them as you wish.
Another very easy cookie recipe is Fruity Oat Cookies
Brownie Cookies – Quick & EasyCourse: Biscuits, CookiesDifficulty: Easy
240g(8 1/2 oz – 1 1/4 cups) dark chocolate chips
60g(1/4 cup+1 tsp) unsalted butter
100g(1/2 cup) caster sugar
100g(1/2 cup) light brown sugar
2 medium eggs (large in USA)
5ml(1 tsp) vanilla extract
75g(1/2 cup, based on scooping packed flour into a 250ml cup) plain flour
30g(1/4 cup) cocoa powder
1g(1/4 tsp) baking powder
1.5g(1/4 tsp) salt
90g(1/2 cup) chocolate chips and toffee pieces (or what you like)
- Place the chocolate and butter into a saucepan and gently heat until fully melted, stirring to combine.
- Whisk the eggs with the two sugars until fully combined, in a large bowl.
- Add the vanilla extract and whisk again.
- Pour in the melted chocolate and butter and whisk to combine.
- Sift the flour, salt, baking powder and cocoa powder onto the wet mixture and stir until combined.
- Stir in the chips and pieces.
- Let the mixture sit for a few minutes as you preheat the oven to 190C/170C Fan/375F.
- Line 2 ot 3 baking trays with parchment paper or silicone mats.
- Spoon 33g(heaped dessert spoon) mounds of the mixture onto the baking trays, leaving a couple of inches between each.
- Bake the cookies for 8 to 10 minutes, until they have spread and started to crack.
- Remove the cookies from the oven and leave on the trays to firm up before gently transferring to a wire rack to cool completely.