I bite into a cookie and think: chocolate, chocolate, chocolate. These are the ultimate in chocolate cookies. Their texture is like a moist brownie, but they are shaped like a cookie. The moist dark chocolate loveliness is intertwined with the chocolate chips, reminding us that these cookies come from solid chocolate. Maya’s ingenious addition of white chocolate chips makes them all the more elegant.
Whenever Maya makes these cookies they get rave reviews from friends, and I usually end up gobbling a quarter of a tray before they cool enough to be transferred to a box. Good luck resisting these!
Triple Chocolate Brownie Cookies
(Makes 40, based on a recipe in The Essential Baking Cookbook)
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1 1/4 cups brown sugar
180g (6 oz) unsalted butter
150g (5 oz) dark chocolate (we prefer 72%)
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
- Heat the oven to 180°C (350°F). Line two baking trays with baking paper.
- Mix the flour and cocoa powder, add the brown sugar and make a well in the centre.
- Melt the butter and chocolate in a heavy pot on low heat or a double burner, until they are smooth. Mix well and add to the dry mixture.
- Beat the eggs lightly and add, stirring until well combined, but not more.
- Put the mixture in the refrigerator for 10-15 minutes and add the chocolate chips. The cooling is necessary so that the chocolate chips don’t melt when added.
- Drop tablespoons of the mixture on the trays, using your hands to shape them and allowing room in between the cookies for spreading.
- Bake for 7-8 minutes. They should be soft and unstable, not firm like other cookies – think of the ideal brownies. Let cool on the tray until they are firm enough to move off the tray. You can put them in the fridge for a bit to speed this up if necessary.