Brookies

Cookies crossed with brownies, I’ve seen them called brookies on other blogs so I’m going to roll with that. These were a happy accident as I had originally intended to make triple chocolate NYC cookies, but due to the cocoa powder, the texture of these are denser and more brownie like. They really are decadent and luscious. If you are chocolate lover you will not be disappointed. Enjoy x

Ingredients

Makes 10 cookies | 404 calories per cookie

• 150g butter

• 75g light brown sugar

• 75g caster sugar

• 1 egg

• 275g self raising flour

• 25g cocoa powder

• 1/2 tsp baking powder

• 250g chocolate chips (I use a mix of dark, milk & white)

Method

1. Cream butter and sugars until smooth using an electric mixer (best when butter is at room temperature)

2. Add egg.

3. Add flour, cocoa powder and baking powder until dough consistency formed.

4. Finally add chocolate chips.

5. Weigh your dough into balls of roughly 80g each.

6. Put the balls into freezer bags or a very cold fridge for at least an hour (If you are doubling the recipe to have a stash for the freezer you leave the balls in the freezer until you want to use them).

7. Preheat the oven to 180. When you are ready to bake take as many balls out of the freezer as you wish and place on a lined baking tray with baking paper. These cookies do spread out quite a bit so don’t put any more than 5 cookies on each tray.

8. Bake for 12 minutes. Leave them to cool with the oven ajar for at least 30mins on the tray before eating once out of the oven as the cookies are still cooking once cooling (this is the key step to a fudgy & moist cookie).