Chocolate Brownie Cookies that are thick with crinkly cracked edges and a gooey fudgy centre, filled with chocolate puddles. Yes, chocolate puddles.
Old gold (chocolate brand) has a Cherry Ripe Chocolate block and it’s really really good. It has everything I love in it, dark chocolate, chewy cherry pieces and coconut flakes. As I said really, really good.
I’ve been thinking more ethically about the kind of stuff I consume which is a scary but good road to go down. You start to ask questions like where did these ingredients come from, what even are some of these ingredients, did everyone involve get fairly paid, is the company making the chocolate evil, is the packaging recyclable? This is the dilemma I have every time standing in the chocolate aisle looking at that delicious chocolate and basically anything now. Its a good problem to be having. This leads me to thinking I could make my own bliss ball version of the cherry ripe chocolate. I went to the bulk food store where you bring your own containers and well it’s pretty self-explanatory right?
I got nuts, dates, coconut and dried sour cherries. I went wild like you do at the club but my club was the bulk food store. Turns out those sour dried cherries are really sour and don’t really taste like cherries. Before even attempting to turn them into what I had intended I wrote them off and was like “I could put them in cookies, that would work, wouldn’t it?” I think I just wanted to make cookies and any excuse would do. Turns out not so great in cookies lmao. Not horrible because cookies can’t be, but they didn’t add anything. I did crumble the cookies over ice cream one night and the sour cherries became the star of the show there and I’ve since made those bliss balls which are fantastic, btw.
This has been a long-winded story (which if you’re still reading and didn’t hit that jump to recipe button, bless you) about how my failed sour cherry cookies lead to perfecting my chocolate brownie cookie recipe. And by perfecting I mean rich, dark, fudgy, brownie-like cookies that have puddles of chocolate and melt in your mouth texture with crunchy edges.
When I first made the cookie it started as a basic chocolate chip cookie mix with cocoa powder added in. It was good but not great and I knew the cookies could be beyond great. So I did some tweaking, ate some cookies, did a little more tweaking, ate some more cookies (big perk) and have perfected the chocolate brownie cookie which and I don’t say this lightly is better than brownies.
When melting the butter for these cookies I thought why not go the full mile and make brown butter for them and the risk paid off. I’ve been on a huge brown butter kick lately, example 1. Sweet Potato Gnocchi with Brown Butter Sauce, example 2. Rainbow Chard with Brown Butter Bread Crumbs and example 3. Cast-Iron Buttermilk Cornbread. It’s like a trend I’m jumping on well after it’s passed.
Brown Butter + chunks of chocolate (they make the puddles) + sprinkle of sea salt = greatest cookie ever.
I like my cookies really big so for extra insurance I make the balls a little bigger than average and flatten them a bit (not to much still want them chunky) before I bake. This method makes 8 really big cookies, otherwise the recipe makes 12 cookies. Happy Baking! 🙂
If you try this recipe, please let me know! Leave a comment, rate it, or tag me on Instagram (@tillyeats). I love seeing what you create!
Rich, dark, fudgy, brownie-like cookies that have puddles of chocolate and melt in your mouth texture with crunchy edges.
- 1/2 cup butter (115g)
- 1/4 cup granulated sugar (50g)
- 1/2 cup brown sugar (100g)
- 1 large egg
- 1 cup plain flour (120g)
- 1/2 cup cocoa powder (50g)
- 1 tsp baking powder (4g)
- 3/4 tsp salt
- 125 grams bittersweet chocolate (70%) chopped
- 1 tsp vanilla extract
-
Melt butter in a saucepan over medium heat, stirring often until the butter foams and begins to brown. Around 5-8 minutes, remove from heat and let cool slightly for 10 minutes (want the temp to 125°F). You can transfer to a mixing bowl but this way leaves less washing up
-
Add the sugars to the butter and whisk, breaking up clumps until incorporated. Add in the egg and whisk vigorously until incorporated and smooth. Whisk in vanilla.
-
Sift flour, cocoa powder, baking powder and salt into butter mixture. Fold mixture just until no dry spots remain. Gently fold in chocolate. Let sit for an hour at room temp before baking.
-
Preheat oven to 190°C/375°F. Roll dough into ping pong sized balls and place on a parchment-lined or well-oiled baking tray, spaced around 3" apart. Sprinkle with sea salt.
Bake in the oven for 10-15 minutes (depending on how soft you want the cookie). The cookies will come out soft but will harden up as they cool. Don't over bake them. Allow cooling for 10 minutes before transferring to a wire rack to cool fully. I like to eat them whilst they are still warm 🙂
Still hungry? Sign up for my newsletter, or follow me on Instagram, Youtube and Pinterest for more mouth-watering food!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂
The Happy Whisk
OMG! The picture is STUNNING!
Truly beautiful. Happy Baking!
Tilly
Thank you so much Ivy! 🙂
Marcia
How much vanilla? Your recipe says to add after the egg, but no amount is listed in the recipe. Thank you!
Tilly
Thank you for pointing that out, I’ve fixed it now 🙂 It’s one tsp. Happy baking!