Better-than-brownies cookies

Better-than-brownies cookies

By
From
Paris Pastry Club
Makes
12 cookies
Photographer
Helen Cathcart

These cookies have been a favourite for years now. Chewy and chocolatey they will remind you of brownies (in a cookie kind of way, that is). I love to munch on them while they are still warm or serve them sandwiched with ice-cream. Trust me, they’ll make your fingers and your mouth happy.

Ingredients

Quantity Ingredient
100g dark chocolate, chopped into chunks
1 tablespoon butter
90g plain flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 egg
75g light brown sugar

Method

  1. Preheat the oven to 170°C and line a baking sheet with baking parchment.
  2. Stir the chocolate and butter in a large heatproof bowl set over simmering water until melted. Set aside to cool down slightly while you get on with the rest.
  3. Combine the flour, baking powder and salt in a bowl.
  4. Beat the egg and sugar in a separate bowl for 5 minutes or until light and fluffy, then gently fold into the melted chocolate. Working quickly, tip the flour mixture in and mix well with a wooden spoon.
  5. The dough will feel quite sticky and soft but you should be able to roll it with your hands into walnut-sized balls and arrange them on the prepared baking sheet.
  6. Bake for 10 minutes. The cookies should still be soft and their tops will be cracked. Leave to cool on the baking sheet for a few minutes before transferring to a serving plate.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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