Name: Double Chocolate Brownie Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 100g dark chocolate – minimum 70% cocoa solids; 40g unsalted butter, at room temperature; 50g soft brown sugar; 50g caster sugar; 1 egg; 50g plain/all-purpose flour; 10g unsweetened cocoa powder; ¼ teaspoon instant coffee powder; ¼ plus ⅛ teaspoon baking powder; ⅛ teaspoon fine salt; 75g - 100g milk chocolate, chopped

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Double Chocolate Brownie Cookies are a wonderful combination of rich dark chocolate cookies, with the texture of brownies, loaded with chunks of creamy, milk chocolate and finished with a sprinkling of sea salt. Do you want chocolate cake or cookies? Can’t decide? This recipe has you covered!

You are going to love these cookies; with their intense chocolate flavour and varying textures, they are easy to make and quick to cook. Make them for morning coffee, afternoon tea or fill a box with them and gift them to a friend. They also make a wonderful dessert as is, or why not try making them into Double Chocolate Brownie Cookie Ice Cream Sandwiches – utter heaven!

***Double Chocolate Brownie Cookie Ice Cream Sandwiches***

How to make Double Chocolate Brownie Cookies

Collect all your ingredients together:

dark chocolate – 70% cocoa solids
unsalted butter, at room temperature
soft brown sugar
caster sugar
egg
plain/all-purpose flour
unsweetened cocoa powder
instant coffee powder
baking powder
fine salt
milk chocolate

How to make these delectable cookies:

Break the chocolate into squares and place in a microwave safe bowl. Melt in a microwave or a bain marie or and mix until smooth. Set aside to cool. (See Recipe Notes for details.)
Chop the milk chocolate and set aside with some sea salt.
Beat the butter to ensure it is soft enough, and then add the sugars and beat again.
Add the egg and beat to incorporate. Scrape down the sides of the bowl.
Beat again until the mixture is lighter and creamier.
Pour in the cooled chocolate and beat to incorporate. It is important that the chocolate has cooled before you add it to the butter and sugars – if it is not cool, it may melt the butter.
Put a sieve over the bowl and add the flour, cocoa, coffee, baking powder and salt. Sift directly over the cake batter.
Fold until nearly mixed in but you can still see some flour.
Hold back a few chocolate chunks and then add the remainder to the cookie batter and fold in.
Use an ice cream scoop to scoop out 8 cookies. You may find the final cookie has no chocolate chunks in it. Press in the few chunks you held back.
Place the cookies on a baking parchment lined baking tray, very well spread out. Sprinkle the top of each one with a little sea salt.
Bake in the centre of a preheated oven for 10 minutes. If you are cooking 2 trays at a time, cook for 1 minute longer swapping the trays over after 5½ minutes.
Leave on the tray for 10 minutes and then transfer to a cooling rack, using a spatula or slice.
These cookies can be frozen before cooking and then cooked from frozen. See below for details.

Can I freeze these cookies?

Yes you can! You can freeze them both before cooking them or after they have been cooked.

Freeze before cooking –

Like most cookies, these brownie cookies can be frozen before cooking and then cooked from frozen – simply add 3 – 4 minutes to the overall cooking time. I normally double or triple the ingredients, cook a few and freeze the rest. Chocolate deliciousness on demand, what’s not to like?

To freeze, place the cookies on a baking parchment lined flat surface (I use a chopping board), loosely cover with cling film and place in the freezer until solid. Transfer to a labelled freezer bag or container. They keep well in the freezer for up to 3 months.

Freeze after cooking –

These chocolate brownie cookies freeze well, covered, for up to 3 months.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Double Chocolate Brownie Cookies

Course afternoon tea, Dessert, Morning Coffee, Snack, treat

Keyword brownies, Chocolate, chocolate chip cookies, double chocolate

Prep Time 10 minutes

Cook Time 12 minutes

Servings 8

Author Susan

Ingredients

100g dark chocolate – minimum 70% cocoa solids
40g unsalted butter, at room temperature
50g soft brown sugar
50g caster sugar
1 egg
50g plain/all-purpose flour
10g unsweetened cocoa powder
¼ teaspoon instant coffee powder
¼ plus ⅛ teaspoon baking powder
⅛ teaspoon fine salt
75g – 100g milk chocolate, chopped

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 160°C/180°C/350°F/Gas 4
Break the chocolate into squares and place in a microwave safe bowl. Melt in a microwave or a bain marie or and mix until smooth. Set aside to cool. (See Recipe Notes for details.)
Chop the milk chocolate and set aside with some sea salt.
Add the egg and beat to incorporate. Scrape down the sides of the bowl.
Beat again until the mixture is lighter and creamier.
Pour in the cooled chocolate and beat to incorporate. It is important that the chocolate has cooled before you add it to the butter and sugars – if it is not cool, it may melt the butter.
Put a sieve over the bowl and add the flour, cocoa, coffee, baking powder and salt. Sift directly over the cake batter.
Fold until nearly mixed in but you can still see some flour.
Hold back 5 or 6 chocolate chunks and then add the remainder to the cookie batter and fold in.
Use an ice cream scoop to scoop out 8 cookies. You may find the final cookie has no chocolate chunks in it. Press in the few chunks you held back.
Place the cookies on a baking parchment lined baking tray, very well spread out. Sprinkle the top of each one with a little sea salt.
Bake in the centre of a preheated oven for 10 minutes. If you are cooking 2 trays at a time, cook for 1 minute longer, swapping the trays over after 5½ minutes.
Leave on the tray for 10 minutes and then transfer to a cooling rack, using a spatula or slice.
Serve – warm or at room temperature. Make these Brownie Cookies for morning coffee, afternoon tea or fill a box with them and gift them to a friend. They also make a wonderful dessert as is, or why not try making them into Double Chocolate Brownie Cookie Ice Cream Sandwiches – utter heaven!

Recipe Notes

Equipment

Kitchen scales and measuring spoons
Large microwave safe jug or heatproof bowl
Electric whisk and mixing bowl
Sieve
Chopping board and knife
2 – 3 baking trays lined with baking parchment

Be very careful melting the chocolate. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. When this happens, there is no way to resolve it I’m afraid!

Microwave: I give the chocolate a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts.

Bain Marie: if you do not have a microwave, put the chocolate in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate has very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.

Eat these as a cookie, a cake or even as a dessert –

Make these Brownie Cookies for morning coffee, afternoon tea or fill a box with them and gift them to a friend. They also make a wonderful dessert as is, or why not try making them into Double Chocolate Brownie Cookie Ice Cream Sandwiches – utter heaven!

Can I freeze these cookies?

Yes you can! You can freeze them both before cooking them or after they have been cooked.

Freeze before cooking –

Freeze after cooking –

These chocolate brownie cookies freeze well, covered, for up to 3 months.

Double Chocolate Brownie Cookies