La Différence

La Différence
A passion for food

Wednesday, 16 November 2016

Darkest Chocolate Brownie Cookies

Darkest Chocolate Brownie Cookies

This is such a great recipe. The quantities sound large but it makes lots, you roll the dough up into a log and just cut & cook them as needed. The dough keeps well in the fridge for 4 days or just freeze it till you need it.

You will need a parchment lined oven tray.  Cook in batches of no more than 6 or 7 per tray as they spread whilst baking.

Ingredients to make approximately 30 cookies

If you prefer to measure your ingredients in cups & spoons then here's a Detailed Conversion Chart

10oz/300 gms good quality 70% solids dark chocolate, broken into smallish pieces   *see below for additional chocolate
7½oz/200gms  soft brown sugar (I used dark)
7½oz/200gms caster (superfine) sugar
1 large egg beaten
6½oz/225gms soft salted butter
2tsps vanilla extract
10oz/300gms plain flour
2tsps baking powder
4oz/125gms Cocoa (not drinking chocolate)
1 tbsp  Black treacle (molasses if your in the US)
approx 4oz/100g melted dark chocolate for the drizzle


Melt  5oz/150gms of the chocolate in a bowl over a pan of gently simmering water. Cool slightly
In a bowl beat the sugar & butter together until light & creamy
beat in the egg, vanilla and treacle and the melted chocolate
Sieve together the flour, cocoa powder and baking powder.
Add this along with the remaining 150gms/5oz of broken chocolate to the wet ingredients.
Mix well together.

Place a large sheet of parchment paper onto your work surface
Place the dough (which will be very sticky at this stage) in the centre shape and roll up into a long sausage  around 15" long
Screw the ends up and place in the fridge for at least an hour or so to firm up.

When you're ready to bake them heat the oven to 190c/375f/gas5
With a sharp knife (dipped in hot water) cut the dough into approx ½"/ 1 cm rounds
Spread well apart on the baking sheet...remember no more than 6/7 to each oven tray
Bake for exactly 10 minutes
Leave to cool on the tray for around 10 minutes or so
Remove & finish cooling on a cooling rack
When completely cold drizzle over some melted chocolate

Now hide them from the kids

Remember the dough can be refrigerated for 4 days or frozen until required


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