Brownie Cookies

I’m not a huge cookie person. I do make them on and off, but that’s mostly to feed others. Especially the ever popular Nutella cookies. I have made them so many times, I’m pretty sure I could make them in my sleep.

But this past week, I think I’ve found a cookie that’s going to stand up against the Nutella cookie. It’s a brownie cookie. A cross between a cookie and brownie, that highlights the best of both worlds. Soft and rich like a brownie. Crumbly like a cookie. Genius, right?

I set out to make these cookies simply because I needed something high on cacao to satiate my chocolate craving. It’s a recipe from Tartine, and it’s nothing short of perfection. If you’re feeling a little over indulgent, then throw in a handful of chocolate chips. And since we’re on our way to making cookies into comfort food, you could curl up in bed with some warm cookies and a glass of cold milk. We’ll just pretend we don’t know where the crumbs on the bed came from.

Here’s a word of advice from the chefs at Tartine: Because these cookies are so rich in chocolate, it’s important to use your favourite high-quality brand.

Brownie Cookie Recipe

Adapted from: Tartine (USA | UK | India)

Ingredients

225g dark chocolate
55g flour
50g cocoa
10g baking powder
110g cup butter
225g caster sugar
2 eggs
5ml vanilla extract
75ml cup milk

Method

1. Preheat the oven to 350°F/175°C. Line a baking pan with Silpat.
2. Put the chocolate in a bowl and place the bowl in a pan of simmering water for the chocolate to melt. Set aside.
3. Stir together the flour, cocoa, baking powder. Set aside.
4. In a large bowl beat the butter until creamy. Add the sugar gradually until thoroughly dissolved.
5. Next, add the eggs, one at a time. Then beat in the vanilla and melted chocolate until well incorporated.
6. Add the milk, making sure to do so gradually to away splattering.
7. Finally, fold in the flour mixture (or mix on a low speed) until no traces of dry ingredients can be spotted.
8. Drop by tablespoonfuls on the baking sheet, leaving a gap of 1 inch between cookie dough.
9. Bake for 7 minutes. Then let them continue to rest on the baking sheet, because they are still very delicate to transfer to the cooling rack. Once they are firmer, transfer to the cooling rack.Store in an airtight container.