Brownie cookies

for when you want instant brownies!

I don’t have the energy to think of an introduction to write here, because studying takes up all of my brain energy - makes me realise I should have just been born a trust fund baby.

Anyways, a follower requested these a very long time ago and me being me, obviously I forgot and she’s been very patient ever since - thank you girl!

So enjoy these brownie cookies and have a great weekend!🤎

You can make these ahead and store them in the freezer - that way you always have cookies whenever you want - maybe like a sweet treat after dinner

(more about this at the end of the recipe - if you are interested)

RECIPE -

🥄 Servings: 6-8 giant cookies OR 12-14 regular cookies

🔪 Prep time: 15-20 mins

🧊 Chilling time: 20-30 mins

⏳ Baking time: 15-17 mins

🤎 INGREDIENTS

• 3 tbsp (42 g) Butter

• ½ cup (85 g) Semi-sweet chocolate (55%)

• 2 tbsp (10 g) Cocoa powder

• ½ tsp Instant coffee

• 1 large egg

• ½ cup (100 g) white sugar

• 2 tbsp (28 g) brown sugar

• ½ tsp Baking powder

• ¼ tsp salt

• 1 tsp vanilla essence OR 1/2 tsp vanilla extract

• ⅔ (80 g) all-purpose flour (maida)

🤎 INSTRUCTIONS

1. In a bowl, add butter and chocolate - melt them.

2. To this warm melted chocolate mix, add cocoa powder and coffee; mix well and set it aside.

   • It is important you add cocoa powder and coffee to “warm” mix because this warm temperature will bring out the intense flavour of the cocoa

3. In another bowl, add eggs and sugars - beat them for one minute on lowest speed, till it turns slightly creamy and white-ish colored. (see below)

4. To the egg mix, add baking powder, salt, vanilla - mix.

5. Now add the melted butter-chocolate mixture to the egg mixture and give it a good mix.

   • Make sure your chocolate mix is not hot because then you’ll have scrambled eggs - which is obviously not what we want here, since we are aiming for cookies.

6. Finally add flour and mix only until combined - DON’T OVERMIX!

   • This is how it should be like

7. Chill this cookie dough for 20-30 minutes - DON’T SKIP THIS!

8. 30 mins later, preheat your oven to 170°C. Line the baking tray with parchment paper.

9. Scoop cookie balls onto the baking tray and bake for 15-17 mins

10. Once baked, let them cool on the baking tray for 5-10 mins, sprinkle some flaky sea-salt and enjoy!

    • Don’t skip the cooling

    • If you like fudgy cookies, bake them for 11-13 min, let them cool on the baking pan for 5-10 minutes and enjoy

How to freeze

• Just make it like making a regular cookie dough, chill the dough, scoop out the balls, and chill again for 5 mins. After chilling -

• Store them -

  • In an airtight box: If you are stacking one cookie on top of other, place a parchment paper in the middle so that the 2 cookies don’t stick to each other

  • OR In a ziplock bag: For this I’d suggest you freeze your balls then once freezed transfer them to the ziplock bag and pop it back into the freezer. (I know you want to dump all the cookie balls directly into the ziplock then freeze but they’ll stick together and not really be cookies ‘balls’ anymore, it'll become one big cookie slab)

  • Or you can dump the cookie dough onto a cling wrap, make it kind of a log, wrap it tightly, put in an air-tight box and freeze.

• How to bake these -

  • This is my fav part! You don’t need to thaw them or wait for them to come to room temp before baking

  • Just preheat your oven and immediately pop them from the freezer into the oven and bake like usual and enjoy!

(NOTE: when baking freezed cookies, add 1-2 min extra than the usual time your cookies take to bake

How to store

• Once baked, store in an air-tight container for upto 5-7 days and enjoy

  (though these get finished within 2-3 days at our house😅)

See you in the next batch ;)