Today is a great day… Not only have I got a new cookie recipe for you, this cookie recipe also tastes like brownies but in a cookie form! How delicious is that? These cookies are fudgy and and soft on the inside with a rich chocolate flavour, just like a brownie, they crackle on the top just like a brownie and they are sinfully delicious just like a brownie but they are in fact cookies which makes them even better in this case! Just like handheld nuggets of delight. These cookies have peanut butter chips in them and a peanut butter drizzle on top, but if you don’t like peanut butter or aren’t in the mood (are you crazy?? ;)) then feel free to leave those elements out.
I made this recipe a couple of weeks ago and I am so sorry that I have held this delicious decadent-ness out on you for so long! I made these a couple of days before going to the US and as I sit here and write this now I am in New York City, whoop whoop! It has truly been an amazing trip and one of the best experiences of my life as I have done so much and met so many amazing people. However, I will go into full details with pictures and all when I am back in the land of proper computers and don’t have to type everything out on a tiny iPad keyboard. So for now, cookies:
This is how amazing these cookies were about an hour after they came out of the oven, all still gooey and melt in your mouth in the middle with the crackly brownie top on the outside. Although these cookies are definitely not good for you, they are worth every extra calorie! On the day that I made this recipe, I was originally going to make some chocolate Nutella meringues (don’t worry, I will get to those too!) and I had even saved a ton of egg whites from egg yolks that I had used over the weekend and decided to use them for these meringues but… I forgot to tell mum that I wanted to to save them for Friday so of course she didn’t know and thought they were old and when I opened the fridge on Friday, they were gone… Ah well, I guess it was fortuitous really otherwise I wouldn’t have been able to bring you these cookies.
And as you can see, that really would have been a tragedy. Happy baking!
- 115g (1 stick) butter, softened and cubed
- 2 1/2 cups (40-60%) chocolate chips
- 3/4 cup plain flour
- 1/2 tspn salt
- 1/2 tspn baking powder
- 3 large eggs
- 2 Tbspn granulated sugar
- 1 cup soft brown sugar, packed
- 4 Tbspn dark cocoa powder
- 2 tspn vanilla essence
- 1/2 cup chocolate chips, milk or dark
- 1 cup peanut butter chips/peanut butter filled chocolate chips
- 1/3 cup peanut butter for drizzling
- Preheat oven to 180°C (350°F) and grease and line two baking sheets with baking (parchment) paper and set aside.
- Place the chocolate and butter together in a microwave proof bowl and melt in the microwave in short bursts of 30 seconds at a time. Stir after each burst.
- Once the chocolate and butter mixture has melted, stir together to emulsify completely.
- Place the eggs, sugars and cocoa powder in the bowl of a stand mixture (or a large bowl and using an electric hand beater).
- Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
- Reduce the speed to medium and add the melted chocolate mixture to the eggs and sugar mixture and mix until combined. Add in the vanilla essence.
- Reduce the speed to low and add flour, salt and baking powder. Mix until just combined. Fold in the milk/dark chocolate chips.
- With a cookie scoop (or a Tbspn), drop large spoonfuls of dough onto prepared baking sheets, leaving at least 2.5cm (1in) between each cookie. These will spread a lot during baking.
- Bake for 9-10 minutes or until the tops of cookies appear crackled, but the interior is soft and under-baked.
- While the cookies bake, melt the peanut butter for drizzling.
- Put the peanut butter in a microwave proof mug or cup and melt in 10 second bursts until runny, be careful not to burn!
- Once the cookies are baked, place on wire racks to cool and drizzle with the peanut butter.
- If you’re really artful or are not that bother, you can use a tspn to drizzle the peanut butter, but if you want nice lines like the photo, you’ll have to use a disposable piping bag and small round tip.
- Leave the cookies as long as you can on the wire rack to cool before devouring!
- If they last so long, these will keep for up to 5 days in an airtight container.