Description
Chewy, fudgy cookies with crisp edges and molten chocolate swirls, blending brownie texture with cookie perfection. Easy to make with simple ingredients.
Ingredients
95g (¾ cups) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
225g (1¼ cups) dark chocolate
56g (¼ cups) butter
2 eggs
100g (¾ cups) caster sugar
90g (½ cups) demerara sugar
1 teaspoon vanilla
85g (½ cups) chocolate chips
Instructions
Preheat oven to 160°C (320°F) with fan or 170°C (338°F) conventional
Line 30x23cm tray with parchment; dust with cocoa powder
Combine chopped chocolate and butter in a heatproof bowl over simmering water
Whisk until smooth; add vanilla and remove from heat
In a medium bowl, whisk caster sugar, demerara sugar, eggs, and vanilla until light and fluffy
Gradually mix melted chocolate into egg-sugar mixture
In a separate bowl, combine flour, cocoa powder, baking powder, and salt
Fold dry ingredients into wet mixture until just combined
Fold in chocolate chips
Spread batter in the prepared tray
Bake 10-14 minutes or until edges are set but center remains fudgy
Cool completely before cutting into 12 pieces
Notes
Use 85% cacao dark chocolate for bold flavor
Caster sugar can be substituted with granulated sugar
Demerara sugar can be substituted with light brown sugar
For halal baking powder, replace with ½ teaspoon baking soda and 1 teaspoon lemon juice
Store in an airtight container at room temperature for up to 5 days
- Prep Time: 15
- Cook Time: 14
- Category: Breakfast
- Method: Baking
- Cuisine: Modern Global