Recipe from Modern Baking by Donna Hay
These salted chocolate brownie cookies are so good. Chewy chocolate goes perfectly with a little bit of salt and makes this recipe that much more delicious. It’s a pretty easy and timeless recipe to make such a yummy cookie. This recipe does have a lot of sugar so I cut down on it a little as I didn’t want it to be overly sweet. They do expand when cooking so make sure to space them out and not make them too big. These cookies are amazing, thanks to Donna Hay for creating this recipe xx
- 225g unsalted butter, chopped
- 200g dark chocolate, chopped
- 200g 70% dark chocolate, chopped
- 4 eggs
- 1 cup (220g) white (granulated) sugar
- 1 cup (175g) light brown sugar
- 2 teaspoons vanilla extract
- 2 cups (300g) plain (all-purpose) flour, sifted
- sea salt flakes, to serve
Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Place the butter and both the chocolates in a medium saucepan over low heat and stir until melted and smooth.
Place the eggs, both the sugars and the vanilla in a large bowl and whisk to combine. Add the chocolate mixture and whisk to combine. Add the flour and mix until combined. Refrigerate for 10 minutes to firm.
Working in batches, spoon 2 tablespoon portions of the mixture onto the trays, allowing room to spread. bake for 8 minutes or until firm to the touch. Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining mixture to make a total of 30 cookies. Sprinkle with salt to serve. Makes 30