Dessert/ Snacks

Chocolate Brownie Cookies

Chewy round the edges, soft in the middle, thick and loaded with chocolate chunks. These are best served warm so you get to enjoy the melty chocolate bits, but they are delicious whichever way you choose to enjoy them.

An after school treat, mid morning pick me up, evening dessert with a scoop of your favourite ice cream….

I love a chewy cookie as much as I love brownies. This where the two meet in the middle.

If your favourite cookie and brownie had a baby, this would be the result. Pretty darn easy to whip up, and I reckon if you really wanted to hold on to some for a little longer they would freeze pretty well too.

Recipe created for Homecook, this is not a sponsored post.

Brownie Cookies

Print Recipe
By Serves: 11 -12 Prep Time: 15 minutes Cooking Time: 10 minutes


  • 110g Homecook 72% Dark Chocolate, roughly chopped
  • 45g butter, at room temperature
  • 70g soft brown sugar
  • 30g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Pinch of salt
  • ¼ tsp baking powder
  • 1 tbsp (10g) raw cacao or cocoa powder
  • 45g plain flour
  • 50g Homecook 72% chopped for on top



Melt chocolate in the microwave using 30 second increments. Set aside and allow to come to room temperature.


Meanwhile, beat together the butter and sugar using an electric beater or stand mixer.


Whisk the egg into the butter and sugar mixture.


Once combined, add in the melted and semi cooled chocolate. Whisk together to form a smooth chocolate base. Stir in the vanilla extract.


Add the baking powder, cacao or cocoa powder, and plain flour. Fold and then whisk until no flour lumps remain.


Place into the fridge for 15 minutes while you preheat your oven.


Create 11 - 12 balls of the refrigerated dough. Press dough just a little and then bake in the preheated oven for 10 minutes; make sure to leave a little room for spreading.


Remove from the oven and place some chocolate chunks on top. Allow to cool on the tray for a couple of minutes and then transfer to a wire rack.


Store in a sealed container for up to three days.


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