Chocolate Brownie Cookies

Makes 25 – 30 cookies

400g

dark chocolate (70% cocoa), chopped into chunks


225g

unsalted butter, softened


200g

golden caster sugar


200g

dark brown soft sugar


1

egg, beaten


1 tbsp

treacle


1 tbsp

golden syryp


2 tsp

Vanilla extract


300g

Pizza & Ciabatta flour


130g

Cocoa Powder


2 tsp

Baking powder


1 tsp

sea salt, well crushed


Method

Melt 150g chocolate in a bowl set over a pan of barely simmering water. Remove from heat and cool briefly.

In a large bowl, cream the butter and sugars for 3 minutes, until light. Beat in the egg, treacle, golden syrup, vanilla and melted chocolate until incorporated. Mix the dry ingredients in another bowl, then beat into the mixture with another 150g chopped chocolate until you have a smooth dough.

Transfer to a large sheet of parchment paper and mould into a rough sausage shape about 40cm long. Wrap loosely in the paper, tie the ends and chill for at least 1hour. The dough can be kept chilled for up to 3 days.

Pre-heat oven to 190C/gas 5. Cut the dough into 1cm thick rounds, spread them on a parchment-lined baking tray. You will need to bake them in batches, about 6-8 bookies at a time. Bake for 10 minutes, until cracked but still soft. Leave to cool on the tray for 10 minutes, then transfer to a wire rack.

Spread the cookies over a large sheet of parchment. Melt the remaining 100g cholate, then drizzle over the cookies. Leave to set for 10 minutes.

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