Updated: Aug 16, 2021
All the brownie flavour with out the fuss; rich, chewie and decadent.
No fancy gadgets needed, just grab a bowl and a whisk and you're ready to go.
Prep Time:10 Minutes
Cook Time: 10 Minutes
80g plain flour
1/2 tsp salt
1/2 tsp baking powder
115g unsalted butter, melted (melt in a warm pan or microwave until runny)
60g cocoa powder
15 ml warm coffee (optional - it enhances the flavour)
100g caster sugar
100g brown sugar
1 egg at room temperature
70g semi-sweet chocolate chips
Set oven to 350F (180C). Take out a couple of mixing bowls and a whisk or spatula.
Whisk together the flour, salt and baking powder in a medium bowl then set aside.
Mix the cocoa powder into the melted butter then add the warm coffee and beat in the egg.
Add both caster sugar and brown sugar and mix until well combined.
Add the flour mixture and mix until almost combined then fold in the chocolate chips.
Portion out rough golf ball sized portions of the cookie dough and give them a quick roll with the palms of your clean hands then place two inches apart on a parchment-lined baking tray (if the mixture feels too soft you can place them in the fridge for 15 minutes)
Bake for 12 minutes or until the edges are set and the tops have a slightly crackled appearance.
Measure all your ingredients correctly
Your cookies will be soft when you take them out of the oven but will firm up as they cool down.
Make ahead - keep the uncooked cookie dough in the fridge in and tight contain for 2/3 days, take out and cook when you want them.