Every now and then I'll be hit with a super strong craving that I can't resist. Whether it be, a margarita pizza, a milkshake, a pickle or a cheese toastie, if I want it badly enough I have to have it. About a week ago I found myself longing for a warm batch of soft, oozy chocolate biscuits and, of course, began rapidly googling to find the recipe best suited to my desires. To my delight I stumbled upon a recipe for soft batch double chocolate chip cookies on www.justsotasty.com , whipped up a batch and drifted off into chocolate cookie heaven. These chocolate chip biscuit/ brownie hybrid cookies are so decadent but soooo good I just had to share them.
For your Double Choc Brownie Cookies you will need:
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For your Double Choc Brownie Cookies you will need:
- 145g of softened butter
- 3/4 cup brown sugar
- 1/4 cup caster sugar
- 1 egg
- 1 tsp of vanilla
- 1 cup of plain flour
- 2/3 of dark cocoa
- 1/2 tsp baking powder
- 1 cup of chocolate chips
Method
- Cream butter and sugar together until pale and creamy, then add egg and vanilla and beat until combined.
- Sift in dry ingredient and mix on a low speed until combined.
- Add in chocolate chips and mix thoroughly.
- Cover bowl and refrigerate for 2hrs or until firm enough to role. If you're impatient like me, you can pop you bowl in the freezer for half the amount of time. This is an important step as this is what makes you cookies, soft and brownie-ish, if you don't refrigerate your dough your cookies will go splat in the oven (something we would like to avoid).
- Once you dough is chilled, roll out tablespoonfuls of dough into balls and place them on a lined baking tray. Bake at 180 degrees Celsius for 10-12 minutes or until the cookies are just set.
- allow to cool for a few minutes and enjoy!
Zoë xx
