In case you missed the last few recipes…brown butter chocolate chip and Chinese aubergine with garlic sauce.
I’ve been on a bit of a sweet tooth kick lately after binging an endless amount of cookie and dessert bakes on Youtube. I became so obsessed that I’ve made a 2023 Bake List on notion, which I plan on adding to and ticking off everything that I make. Maybe I’ll do a round up at the end of the year. This recipe is one my mum sent to me from Table_Diary, one of her favourite cooking Youtube channels.
These cookies have a dense, fudgy consistency with a slightly crisp exterior. The rich chocolate flavour is balanced by a subtle sweetness, making them the perfect treat for chocolate lovers. With the addition of cake flour rather than all-purpose, they have more of the brownie texture than a crunchy chocolate chip. This recipe makes about six to eight cookies, which is ideal so you’re not left with 24 cookies that you need to eat yourself.
Fudge Brownie Cookies
Ingredients
100 g dark chocolate
30g unsalted butter
1 egg
50g cake flour
65g sugar
1g baking soda
5g cocoa powder
1g salt
Method
Melt the chocolate and butter together over a bowl of hot water, stir gently so that it all melts together. Set aside.
Cream the egg, sugar and salt together for 1 to 2 minutes.
Add the melted butter chocolate, mix together.
Using a sieve, add the cake flour, baking soda and cocoa powder. Give it a good stir so there are no flour clumps left. Refrigerate for 10-15 minutes to make it slightly stiff.
Pre-heat your oven to 180°C degrees. Line parchment onto a baking tray.
Using a cookie / ice cream scoop or spoon, dollop out the dough. It is going to be a bit firm, that’s okay. This recipes makes about seven to eight decent size cookies.
Bake for 10-12 minutes. The crinkles will form on the top, allow to cool completely before removing it, otherwise the cookie will fall apart. In the end, you should have a perfect fudgy cookie.