Friday 28 October 2016

Double Chocolate Brownie Cookies.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Let's turn our brownies into cookies!

Seriously guys, it makes so much sense. I love me some brownies but let's be honest, they're not the quickest thing to bake. Cookies, on the other hand ....

For ages, I had been wanting to scoop brownie batter onto baking trays but make cookies instead. It was an idea that I always knew would be delicious. I mean, anything that starts with brownie batter isn't going to be bad. When I came across Nosaiba's recipe which did just that, I knew I had to try it.

It's the easiest thing ever. The cookies will be done in under an hour and can all be made by hand, without an electric mixer.
I like to use melted dark chocolate as the base and then stir in chunks of milk chocolate at the end. The cookie dough is more of a batter so don't panic if you think you've done something wrong. All will be well. Once baked, what you get at the end is a brownie but in cookie form. A cracked, crisp top which when broken reveals the a gooey, melted chocolate middle. I promise you will love these.

Chocolate Cookies, previously: chocolate sandwich cookies // chocolate brownie cookies // giant triple chocolate cookies // chocolate shortbread with white chocolate drizzle 

A Simple List of Ingredients:
1. Dark Chocolate
2. Unsalted Butter
3. Large Eggs
4. Soft Light Brown Sugar
5. Vanilla Essence
6. Salt
7. Baking Powder
8. Plain Flour
9. Milk Chocolate

Bismillah, let's begin!

Pre-heat the oven to 170C. Grease and line two baking trays. We start with chocolate. The best start, in my opinion.

Break up 225g Dark Chocolate into a microwave-safe bowl. If you like things on the sweeter side, feel free to use milk chocolate instead.

Add 50g Unsalted Butter, cubed.

Heat in the microwave until melted, stirring after every 30 seconds.

Keep stirring until you get ...

... the glossiest mixture ever.

Set aside until needed. And, I dare you not to try some!

Next, let's start the base of our cookies. Into a large mixing bowl, crack in 2 large Eggs.

For the sugar, we'll use brown. This will give our cookies a caramel edge.

Throw in 170g Soft Light Brown Sugar.

Of course, we need vanilla. I like to use this halal extract.

Drizzle in 1 teaspoon Halal Vanilla Extract or Essence.

Let's whisk things up! I used a whisk but you could also do this with a machine.

Get whisking!

Until everything is well combined and foamy.

Then, add in your melted chocolate mixture. It will have thickened slightly but that's fine.

Grab your whisk and whisk in the delicious chocolate.

Again, I dare you not to taste some!

Because we have so much sweetness going on, let's throw in 1/2 teaspoon Salt. We all know about my love for all things sweet and salty.

To get our cookies to rise slightly, in goes 1/2 teaspoon Baking Powder.

Whisk the two in.

Then, to thicken up our batter and give the cookies body, take 85g Plain Flour.

Add the flour in gradually and stir in with a spatula.

Until all the flour has been stirred in!

Finally, we're going to add in chocolate chunks. I used 225g Milk Chocolate, chopped into chunks. You can see how I like to chop them in this recipe and you can use dark chocolate, if you prefer.

This is going to be good!

Stir in the chocolate and our cookie batter is ready. It won't be as thick as normal cookie dough but that's exactly what we want.

To bake the cookies, take two baking trays which have been greased and lined with either foil or greaseproof paper.

I like to use a medium ice cream scoop but you can use a tablespoon to shape your cookies.

Scoop out some batter.

And, pop it onto the tray.

You'll want to space out the cookies as they will spread. I did 5 per tray.

Bake the cookies at 170C for 10-12 minutes.

Or until the tops have cracked and the edges are crispy.

The cookies will be slightly risen but will settle as they cool.

Let the cookies cool on the tray for 5 minutes. This will help them to firm up. Continue baking the rest of the batter. As the batter sits, it will have thickened slightly which again is completely fine.

Place the cookies onto wire racks to completely cool.

These cookies are just what we need in this grey weather.

Once the cookies have cooled slightly ....

... let's break into one!

Look at that melted chocolate and fudgy middle!

I know you will love these! Share a picture with me, if you bake them!

Full Written Recipe:

Double Chocolate Brownie Cookies.

Prep Time: About 20 minutes.
Bake Time: About 10-12 minutes per tray.
Serves: Makes 14 large cookies.


225g Dark Chocolate, broken up
50g Unsalted Butter, cubed
2 large Eggs
170g Soft Light Brown Sugar
1 teaspoon Halal Vanilla Extract or Essence
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
85g Plain Flour
225g Milk Chocolate, chopped into chunks

Pre-heat the oven to 170C. Grease and line two baking trays with paper or foil.

Into a microwave-safe bowl, place the dark chocolate and butter. Heat in the microwave until melted, stirring after every 30 seconds. Set aside until needed.

Into a large mixing bowl, place the eggs, brown sugar and vanilla. Whisk until well combined. Add in the melted chocolate and butter mixture. Whisk again until well combined.

Whisk in the salt and baking powder. Gradually add the plain flour and stir in with a spatula or wooden spoon.

Stir in the milk chocolate chunks and the batter is ready. It will be more of a batter rather than a cookie dough - it's fine!

Scoop the batter onto the prepared trays. I used a medium ice cream scoop but a tablespoon is fine too. Space the cookies out on the tray - I did 5 per tray.

Bake the cookies for 10-12 minutes at 170C or until the edges have firmed up and the tops have cracked. Let them cool on the tray for 5 minutes - this will help them firm up.

Cool on wire racks and enjoy!

{adapted from Nosaibas Food}

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Keep me in your duas please, and enjoy your cookies!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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