Also known as 'brookies' these brownie crinkle cookies are delicately chewy and chocolatey! I just love this concept of having a brownie in a cookie form. They’re super easy to make and so satisfyingly delicious.

Ney's Tip

Make brownie sandwich cookies by putting whipped cream, ice-cream or your favourite frosting inbetween the cookies for an amazing dessert!

Ingredients

7 oz. dark chocolate, roughly chopped

4 ½ oz. unsalted butter, diced

5 oz. caster sugar

4 oz. light brown soft sugar

2 eggs

4 ½ oz. plain flour

3 tbsp. cocoa powder

1 tsp. baking powder

¼ tsp salt

Method

1. Preheat the oven to 170º Celsius and line 2-3 baking sheets with baking paper.
2. Put the chocolate and unsalted butter into a heatproof bowl. Place the bowl over a pot of simmering water. (Make sure the water does not touch the base of the bowl). Stir frequently until the chocolate and butter have completely melted. Remove from the heat and set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk the eggs and sugars on a medium-high speed for 5 minutes. It should appear like a batter and look glossy. At this point, change the whisk attachment to a paddle attachment. Alternatively, use a rubber spatula if mixing by hand.
4. Next, pour in the chocolate mixture and mix until fully incorporated.
5. Sieve in the remaining dry ingredients and mix well, scraping the sides and bottom of the bowl, until evenly combined. 
6. Use a cookie/ice-cream scoop (measuring about 2 tbsp.) to invert the batter on to the baking trays leaving 3 inches between each scoop of batter.
7. Bake in the oven for 12 minutes. 
8. Remove from the oven and leave the cookies to set for 20 minutes. They will look slightly domed but they’ll flatten once left to cool. Enjoy!