there's always more room for chocolate

So, you might be thinking that this little cookie looks very similar to another little chocolate cookie featured here a while ago.

I will forgive you for thinking that because yes, there is a slight similarity in that they are both beautifully chocolatey and a little crackly in appearance.

But. There is a beautiful difference between the two. Let me elaborate.

Sometimes you might be in need of a fast chocolate fix. My old favourite just does not quite match these shiny-cracked beauties in speed of getting from bowl to oven to mouth to satisfy that chocolate craving. These are so quick to make. 20 minutes from start to finish. I kid you not. They are softer, shinier and gooey-er than my old favourite - and the very reason that my old favourite is just that - old. These are the new kids on the block and they're here to stay.

I have made scores of these cookies over the last few months and I love them just as much every single time.

Without further ado, I give you...

The Chocolate Brownie Cookie

Ingredients:

200g dark chocolate (70% cocoa solids)
50g unsalted butter, very soft
2 eggs
150g caster sugar
25g plain flour
1 tbsp cocoa
¼ tsp baking powder
50g chocolate chopped (optional - I tend not to bother and save the chocolate for another occasion!)


1 :: Pre-heat the oven to 180C / Gas Mark 4 & grease 3 large baking trays
2 :: Break up the chocolate into squares, put them in a glass bowl and melt
in the microwave or in a glass bowl over a saucepan of simmering water.
3 :: Chop up the butter then stir into the chocolate. (The heat from the
chocolate melts the butter.)
4 :: In a different bowl, put the eggs and sugar in and use an electric mixer
to beat them for 4 minutes.
5 :: Beat in the chocolate to the egg and sugar mixture.
6 :: Sieve in the flour, baking powder and cocoa & gently fold in with a metal spoon.
8 :: If you are adding chocolate chunks, stir these in gently.
Place 1 heaped tsp of mixture onto the tray, leaving plenty of space in between each cookie.
10 :: Bake in the oven for 10-12 minutes. They will look soft when you take them
out, but that's ok, they'll get a bit harder when they cool down, and you don't want to lose the gooey-ness

If you'd like to add a bit of a twist, swap the regular dark chocolate for dark choc&orange. Trust me, you won't regret it if you do.


Cake Count: 660