With the world feeling like quite an unknown place these days, I have turned to chocolate as my comfort medium.
I would have never imagined a time where toilet rolls are so sought after that they would fly off the shelves quicker than fresh food would. If we were to jump back in time to tell this story, I can just imagine the incredulous looks people would give us.
Yet even despite facing such a reality, I remain perplex at the situation and unconvinced that this is our new daily routine.
I have rummage through 4 supermarkets today just in search of some of those elusive rolls of white paper, mainly because I am down to the last few rolls and hopefully everyone would have calmed down enough by tomorrow to allow me a simple packet of this basic necessity.
But as I sit here in my chair complaining about toilet paper, this is just me whinging and partly joking because out there are many others suffering plights worse than this. Jobs lost, dreams shattered, futures remaining uncertain.
With the city having gone into partial lock down today here in Melbourne, it is important for us to find entertainment and moments of happiness whilst we remain at home and I hope this recipe would be something that can bring you that.
I want to also take a moment to mention the hit that the F&B industry has taken. My brother himself manages a cafe in Melbourne and they have had to close their doors yesterday because the CBD has turned into a ghost town.
I highly recommend staying home and being vigilant to ensure that we can all get through these tough times together as swiftly as possible.
You would have seen many messages online about the impact this has had on the industry. You’ll find that the longer this drags situation on for, the spike in stores shutting their doors permanently and no longer being able to open back up will be seen.
And although we may be staying home more, it doesn’t mean that we won’t be able to support our favorite haunts. We can still order delivery or take away, and take this opportunity to appreciate our time at home with love ones and to slow down and appreciate the change in pace of life.
I am sure that every single order would help feed the staff and keep the businesses going.
Alright, so back to these cookies.
This is what it is not… hard, chewy, dry and tasteless.
But what they are are… decadent, soft, moist, indulgent cookies packed with chocolate that you can cosy up to when you want to hide away from the world and keep those worries at bay.
They are cookies that will give you that extra energy boost of energy to fight and stay strong through these unfamiliar times. And if you feel like it, share them with a neighbor and spread some joy. (Just be sure to practice safe hygiene)
As per usual here are some things to note:
I use a stand mixer to whisk the eggs, but if you are using a electronic handheld whisk, you will need to whisk it for longer. But whatever you do, be sure to whisk your eggs for long enough such that you get that light fluffy texture.
Texture plays a factor when working with this cookies so the video would hopefully be a useful visual guide for you on what to expect.
I have provided temperature guides to get the best results, if you have a thermometer I recommend using it, but it is not necessary.
To ensure the best temperature for the chocolate, so long as the chocolate butter mixture has just melted, you should be good and within the temperature range. Do remember that the longer it sits to cool the lower the temperature will be.
The cookies are best consumed at room temperature for a fudgy texture. Whilst warm, the texture of the cookie will be on the lighter airier side. It is also nice chilled for a denser and more solid texture.
The puff and height of the cookies come from the whipping of the eggs and not baking powder/baking soda which is in an effort to replicate brownies.
I use 70% dark chocolate in this, you could use 54% chocolate but you will get a sweeter cookie.
I use a Kitchenaid artisan range stand mixer so the speeds provided are reflective of that.
Soft Indulgent Brownie Cookie
Makes approximately 14 cookies
What you’ll need
130g dark chocolate (70% cocoa solids)
25g unsalted butter
1 large egg (approx 54g without shell)
28g egg white (approx 1 large egg white)
25g light brown sugar
65g white sugar
15g all purpose flour
30g unsweetened cocoa powder
Whisk the eggs, sugar and salt together in the bowl of a stand mixer for 5 minutes on medium high (speed 8) increase the speed and whisk for another 7 mins on maximum speed (speed 10 on my Kitchenaid).
The eggs should be pale and fluffier in texture by then.
Whilst the eggs are whisking, melt the chocolate and butter together until just melted (temperature should be around 60C when incorporated into the egg mixture).
Fold the chocolate in until just combined.
Sift the flour and cocoa powder into the egg mixture and fold it in until just combined.
Scoop 1.5tbsp portions of cookie mixture onto a baking tray lined with baking paper.
Bake at 180C for 6-6:30 mins. The middle will feel soft (that’s what you want) but the edges should feel set. Remove from the oven and sprinkle on some flake salt if you wish. Let cool fully on a baking tray before consuming.
12 Comments Add yours
Hello, to anyone who like me, has tried this with mixed results or are getting flat pancakes but not sure why, I think I figured it out.
When your whisking your eggs to ribbon stage you want to get them to a point of being very smooth too! With as close to no visible bubbles as possible. This makes the eggs more stable for folding in the other ingredients (or has been the case for me).
Mine too! Came out flat on although I followed the recipe (and temperature & using kitchenaid too)
Hi can i replace dutch cocoa powder instead of using melted chocolate? what will be the proportion?
How long it will be last in room temperature if I storage them in air tight box?
these were absolutely fantastic, thank you so much!
I was kind of skeptical al first (I always am), but these turned out sensational, wonderful and so, so delicious. Great with a glass of cold milk. They are also incredibly easy to make. I’m making these again tomorrow. Mine turned out like those in the video, they are fudgy and very much like a brownie (there’s barely any flour in this, I don’t know where the pancake comment comes from), and that’s what makes this recipe so great! Mine yielded 9 delicious cookies. It has just the right amount of sugar and I was pleasantly surprised when I made these.
Make them! They are awesome!
Hi Sara, my BROOKIES were hard after baking and cooling them.
I only baked them for 5 mins
The batter feels very thick. Is there a way to resolve this?
If we want to replace egg what are the possibilities .
I set 180c for 6 mins but no crack on top & cookies still quite soft (outside) and looks not yet cooked. What went wrong 😦
Hi, did you preheat your oven before baking? You can check out my FAQ page on preheating your oven but I recommend that you preheat your oven for at least 25 mins if you do not have an oven thermometer. 🙂
I tried to make this recipe twice. Both times they spread out. Turned to be more like pancake brownies. Haha! Although I still got that fluffy and chewy texture which is superb. And i would really love to perfect this recipe. What could be the problem? Is it the temperature of the chocolate not hot enough?