How do you like your cookies? Thick and cakey or thin and cheewie? Do you like them supersized or bitsize?
Personally I like them to be on the thinner cheewier side with a crispy edge and a soft sticky middle. Exactly like these.
The brown sugar in them makes them gooier and richer in flavour than if they were just made with caster sugar and the bicarbonate of soda makes them spread. I have experimented over the years adding golden syrup but have come to the conclusion that it pushes them a goo too far!
Rather than just sticking to plain chocolate chip cookies I decided to add brownie chunks too- an idea that came from my friend at work who turned up the other day with a brownie enveloped in cookie- a brilliant find from The Chocolate Show. Definitely a good addition! I made my own brownies but you could always use shop bought. If you are baking your own keep them on the under-baked side as they will cook a little more in the oven and you want them to remain gooey. To make pushing soft brownie into cookie dough a little easier I popped my chopped up brownie chunks in to the freezer for half an hour before pushing into each portion of dough. Much easier.
You could of course make them without the brownies but where would the fun be in that?!
Makes about 20
Adapted from The Humingbird Cookbook
110g caster sugar
175g salted butter
1 egg, beaten
1/2tsp vanilla bean paste/ extract
200g plain flour
1.5tsp bicarbonate of soda
50g chocolate, chips or chopped
50g brownies, chopped to 0.75cm cubes
- If your brownies are gooey freeze the cubes for 30mins before making the cookies to firm up
- Line two large baking trays with baking paper and preheat the oven to 170 °C
- Cream together the butter and sugars until light and fluffy, beat in the egg followed by the vanilla, flour and bicarbonate of soda and bring together to a dough. Stir in the chocolate chips until evenly dispersed.
- Break off chunks of dough, about a heaped teaspoon at a time (mine where about 25g), push a few brownie pieces into, roll into balls and place on the lined trays about 3inches apart. Pop these in the freezer for 15mins to firm up or in the fridge for 45mins.
- Bake the cookies for 10mins until set at the edges and soft in the middle. Remove from the oven and allow to cool on the tray for 10mins before sliding off the baking paper and trays onto a cooling rack to finish cooling
These will last for around a week in an airtight container.