Double Chocolate Brownie Cookies
These double chocolate brownie cookies are quick and easy and the perfect treat for chocolate lovers. The reason that I call them brownie cookies is because they are soft and fudgy rather than chewy like a regular cookie.
Servings: 12 servings
Calories: 245kcal
Ingredients
- 220g plain flour
- 30g cocoa powder
- ½ teaspoon bicarbonate soda
- ½ teaspoon salt
- 100g baking spread stork (soft at room temperature)
- 150g soft brown sugar
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 160g chocolate chips
Instructions
- To a large bowl, add and combine the flour, cocoa powder, bicarbonate soda and salt then set aside.
- In a mixing bowl, cream together the baking spread and sugar. Once creamy and fluffy, mix in the egg and vanilla extract. Add in the chocolate chips and dry ingredients that you set aside earlier and combine well.
- Roll them into 12 balls and refrigerate for 30 minutes while you preheat the oven to gas mark 4/350oF/180oC/160oC fan. After 30 minutes, place the cookies on a large baking sheet and press down on each cookie so they are more of a disc shape. Though these cookies don’t spread much, still ensure you leave a little space between each cookie.
- Bake in the oven for 13 minutes then allow them to cool on the baking tray for 15 minutes before transferring them to a cooling rack to completely cool. They can also be served warm.