Cracked Brownie Cookies
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5
4 reviews
Excellent
Cracked Brownie Cookies
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The lovechild of a brownie and a cookie, these cookies have a chewy crust and a squidgy middle. You can also eat them sandwiched around ice cream. They are best eaten within a day or two (if they last that long).
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Ingredients
- 7 ounces dark chocolate roughly broken into pieces, around 70% cocoa solids
- 7 tablespoons (3 1/2 oz) butter chopped into rough cubes, unsalted
- 1 3/4 ounces dark muscovado sugar or dark brown sugar
- 5 1/4 ounces caster sugar or blitz granulated sugar in a food processor until finely ground
- 2 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 3 1/2 ounces milk chocolate finely chopped into chunks
- 1 tablespoon granulated sugar optional
Instructions
- Preheat the oven to 350°F (180°C). Line 2 or 3 large rimmed baking sheets with parchment paper.
- In a medium saucepan over low heat, combine the dark chocolate and the butter and melt together, stirring regularly. Take off the heat and scrape into a bowl to cool for 5 to 10 minutes.
- Put the dark muscovado sugar and caster sugar in a large clean bowl. Crack in the eggs. Beat with a handheld electric mixer until pale and fluffy, 3 to 4 minutes.
- Slowly pour the melted chocolate and butter into the bowl and fold in gently. Sift over the flour, baking powder, baking soda, and salt, and mix until just combined. Stir in the milk chocolate chunks. This will be an unusually wet cookie mixture – definitely not something you can handle with your hands!
- Working quickly, use a tablespoon or cookie scoop to take out a heaped scoop (2 to 3 tablespoons) of the mixture, and place on the prepared baking sheet.
- Repeat with the rest of the mixture. You should be able to get 12 to 18 cookies altogether, 6 on each baking sheet, just make sure to leave plenty of room between the cookies, as they spread.
- Sprinkle each cookie with a little granulated sugar, if desired, and bake until puffy and cracked, 12 to 14 minutes. Leave to cool for at least 15 minutes on the baking sheet – they will be very soft – and then transfer to a rack to finish cooling.
Nutrition Information
Show Details
Serving
1cookie
Calories
261kcal
(13%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
40mg
(13%)
Sodium
91mg
(4%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 261kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 91mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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