With all the healthiness that has been coming out of the Crumbs and Corkscrews kitchen recently, I thought it was probably about time that we added a little sweetness back into the mix, and there had to be chocolate too. It’s a given really, sweet treats and chocolate; you can’t go wrong! So as Ian and I are ‘trying’ to be a little healthier, I decided that as I was the New Girl at work that I would inflict my baking on my lovely colleagues and not give in to my sweet tooth craving.
My first week in the new job was a whirlwind, the manic but exciting time of getting to know everyone, going through the business, processes, waiting for the first email to land in my inbox, finding the loos and importantly knowing where the kettle is. So at the end of my first week when I decided to have a little baking session, I was shattered and not really up for creating something overly extravagant, but I knew I just wanted to bake.
As usual there’s normally something lurking in the fridge that I wanted to use up; this time it was some egg whites. I had planned to whip them up into some slightly more Weight Watcher friendly meringues. But as much as I love those little pillows of fluffy meringue, it was chocolate that won the day.
Let’s be honest, you can’t beat a good chewy cookie, and a rich fudge brownie is certainly a winner; so combining the two must surely mean it’s Brucie Bonus time in the kitchen. If that doesn’t convince you that a brownie/cookie crossbreed isn’t the perfect cookie, I don’t know what else will…
Well actually, yes I do! How about, these are so quick to make, that you can whip a batch up within 30 minutes; and yes that includes baking them. Come on, think warm rich chocolate brownie cookies with a creamy vanilla ice cream, maybe a little chocolate fudge sauce drizzled over the top. Tempted? Ok there may be some washing up involved, but then there’s always washing up, then even when you think you’ve got everything, there’s one stray teaspoon languishing on the work surface. But in the age of the dishwasher; fill it whilst the cookies are in the oven, close the door, forget it even exists then indulge in some freshly baked goodies. Not enough to tempt you…
Seriously, I thought I’ve have hooked you by now and you’d be on the way to the kitchen. So, how about that these cookies and chewy, fudgy, rich and light all at once. They’re not too rich that one is more than enough; the whisked egg whites give them a light and airy texture and they have just the right amount of chocolately goodness, that you’ll just keep going back for ‘just one more…’ or maybe even 7 like someone I know. And for the record, it wasn’t me; only one of these beauties passed my lips. One! Yes, one I tell you!
Come on, Ladies and Gents, surely you must be day-dreaming of a rich, warm chocolate brownie cookie by now, fresh out the oven, a gentle crutch, a little squidgy inside, melty chocolate chunks…
Yes? Then you’re ready for the recipe!
Chocolate Brownie Crinkle Cookies
Yield 15 -24
Fudgy, chewy and rich in chocolately goodness, these brownie cookies are the perfect indulgence treat!
- 200g 70% cocoa chocolate, melted
- 20g Unsalted butter
- 50g Cocoa powder
- 30g Plain flour
- 1/2 tsp Baking powder
- 120g Caster sugar
- 2 Egg whites, medium
- 1tsp Espresso coffee
- 100g Chocolate chunks
- Preheat oven to 180C or 160C (fan).
- Line two large baking trays with baking parchment.
- Add the chocolate and butter to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the butter and chocolate has melted. Alternatively melt in the microwave.
- In a large mixing bowl, add the flour, cocoa powder and baking powder. Mix together and set aside.
- In a stand mixer, add the caster sugar, egg whites and espresso coffee. Beat together, until the egg whites are stiff and fluffy.
- Add the melted chocolate and butter to the egg white mixture, and gently fold together.
- Add the chocolate and egg white mixture to the mixing bowl with the flour and cocoa powder, and gently mix together. Be careful not to over beat the mixture.
- Stir in the chocolate chunks.
- Using a tablespoon, place dollops of the mixture onto the baking tray. Make sure the mixture dollops are spaced well apart to allow them to spread when they are baking.
- Pop them in the oven for 10 minutes.
- Make sure the dough balls are spaced well apart to allow them to spread when they are baking.
The cookies are best eaten straight away, but they will keep in an airtight container for 3-4 days.You could switch the milk chocolate chunks for dark or white chocolate, or mix them together for triple chocolate cookies, or alternatively add chopped walnuts or cherries.