Cookie or Brownie, that is the big question.
Well if you can't decide between the two, then how about these - Fudgy Brownie Cookies.
These are amazing and were made completely by pot luck.
In a recent video we made on our YouTube Channel, we set ourselves the challenge of creating brand new cookie recipes, using fresh herbs from the garden to flavour them. We ended up creating 3 different cookie recipes, and this was one of them.
We actually thought they were a flop when we took them out of the oven. They spread quite a lot and were too soft to remove from the cookie sheet, and place on a wire rack. However, we gave them some time and left them to cool for extra time on the baking sheet, and thankfully we were able to transfer them to fully cool and firm up - phew!
The texture on these were unlike any cookie we had made, and that is when we realised we had created something new, and delicious.
So they went from flop to, yummy!
They are a soft and fudgy cookie, with loads of melted chocolate, and the fresh mint leaves flavour it, fantastically. In this recipe we use, Giant Chocolate Buttons. It's the button's that give the cookies its fudgy brownie consistency. The buttons melt into the cookie dough mixture creating the awesome texture.
These fudgy mint choc cookies feel really indulgent, and are a must try, for any choc mint lover.
Let's delve into the recipe.
Happy Baking!
The Chai Home 😋
INGREDIENTS
280g of self raising flour
200g of soft room temperature butter
80g of sieved cocoa powder
300g of caster sugar
1x large egg
240g of milk chocolate giant buttons
dash of milk
pinch of salt
METHOD
Preheat the oven to 200C and line a large baking sheet.
Start by creaming together the butter and sugar in a freestanding mixer or by hand.
Then add the egg and cream together again.
In a large mixing bowl add all of the dry ingredients excluding the chocolate and mix together with a fork, then transfer it to the butter mixture.
Add the dash of milk and mix everything together once again.
Add the GiantChocolate Buttons and fold them through the mixture by hand.
Divide the mixture into 8 or 9 equal balls and generously space them out across a lined baking tray. (You may need to use 2 cooking sheets or bake in 2 batches)
No need to press them down. Tansfer them to the oven and bake for exactly 11 minutes.
Remove from the oven and let them sit for approx 30 minutes before transferring them to a wire rack to cool completely. They will be very soft - too soft to move.
Leave them on the cookie sheet until they have firmed up enough to transfer to a cooling rack, using a cookie spatula.
Allow to fully cool. It may seem a lengthy time to wait, but it's worth it.
Serve and enjoy!
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