I haven’t baked anything chocolate in a long time, so I was craving a decent amount of chocolate. Since lockdown is slowly coming to the end and I’m starting to go to work relatively normally now, I thought of something “bag-friendly” and something that would be enough for my colleagues too. In the end, Double Chocolate Brownie Cookies won me over. With these, you can be sure that they contain a lot of chocolate – it can be found in a melted consistency in the dough, and in addition to that, you’ll also find milk and dark chocolate chopped into chunks in the cookies, that makes three chocolates in total. The cookies are soft and slightly crunchy on the inside, and cracked on the outside, so they really resemble brownies a bit. If you’re craving a big portion of chocolate, these cookies are a must-try.
- 395 g dark chocolate (225 g + 170 g)
- 190 g softened butter
- Pinch of salt
- 260 g icing sugar
- 1 tsp vanilla extract
- 2 eggs
- 300 g all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tbsp cocoa powder
- 100 g milk chocolate
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Melt 225 g of dark chocolate over in water bath. Set it aside and let cool a little bit.
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In another bowl, beat butter with salt, icing sugar and vanilla extract.
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Add eggs, one at a time, to the butter mixture, beat.
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Add melted chocolate, beat again.
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In another bowl, mix flour with baking powder and cocoa powder.
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Pour the flour mixture into the butter mixture, mix well.
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Chop 170 g of dark chocolate into chunks. Chop also milk chocolate into chunks. Incorporate all chunks into dough.
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Place balls formed from the dough with slight distance (approx. 12 pieces per baking paon a baking pan covered with baking paper
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Bake at 180 degrees for 13 - 15 minutes.
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