Chocolate Fudge Brownie Cookies

Ingredients

• 250 gsoftened butter
• 1 tspvanilla essence
• 165 g (¾ cup)caster sugar
• 165 g (¾ cup)firmly packed brown sugar
• 1egg, at room temperature
• 300 g (2 cups)plain flour
• 25 g (¼ cup)cocoa powder
• 1 tspbicarbonate of soda
• 45 g (⅓ cup)finely chopped roasted hazelnuts
• 120 g (⅔ cup)coarsely chopped dark eating chocolate
• 120 g (⅔ cup)coarsely chopped milk eating chocolate
• 120 g (⅔ cup)coarsely chopped white eating chocolate

Instructions

1. 1

   Prepare the trays

   Heat the oven to 180°C, or 160°C fan. Grease oven trays and line them with baking paper.

2. 2

   Beat the mixture

   Using an electric mixer, beat the butter, vanilla essence, caster sugar, brown sugar and egg in a small bowl until light and fluffy. Transfer the mixture to a large bowl.

3. 3

   Add dry ingredients

   Sift the flour, cocoa powder and bicarbonate of soda. Stir them into the butter mixture in two batches.

4. 4

   Fold in chocolate

   Stir in the hazelnuts and all three kinds of chopped chocolate.

5. 5

   Shape and bake

   Roll level tablespoons of dough into balls and space them about 5 cm apart on the prepared trays. Bake for about 12 minutes.

6. 6

   Cool the cookies

   Leave the cookies to cool on the trays.

What are brownie cookies?

Brownie cookies bring together the cocoa-rich flavour of brownies and the hand-held shape of cookies. This version uses a butter-and-sugar base, cocoa and plenty of chopped chocolate for a particularly chocolatey result.

Dark, milk and white chocolate give each bite a mix of flavours, while roasted hazelnuts add crunch. The dough is rolled into balls, so there’s no need to cut or portion a slab after baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 2g protein, 19g carbs, 9g fat.

The sugars and flour provide most of the carbohydrate, while butter and the three chocolates contribute much of the fat. The egg, flour, chocolate and hazelnuts provide some protein. Pair a cookie with fruit or yoghurt for a more balanced snack.

Why use three kinds of chocolate?

Dark chocolate brings a more intense cocoa flavour, while milk and white chocolate add sweeter pockets throughout the dough. Chop the pieces coarsely so they remain distinct in the baked cookies.

Hazelnuts: Finely chopped nuts spread evenly through the dough, adding a toasted note without making the cookies difficult to shape.

Getting the dough right

Creaming the softened butter with the sugars and egg until light and fluffy is the first key step. Butter that is too cold may not beat smoothly, while melted butter won’t give the same fluffy mixture.

Dry ingredients: Sift the flour, cocoa and bicarbonate of soda, then stir them in over two batches. Mix just until incorporated before adding the nuts and chocolate.

Spacing and shaping

Roll level tablespoons of dough into balls for evenly sized cookies. Keep them about 5 cm apart on the trays so there is room for them to spread.

If the dough feels sticky, handle it briefly and shape the balls without pressing them flat; the recipe relies on the dough spreading as it bakes.

When are they done?

Bake at 180°C, or 160°C fan, for about 12 minutes. The recipe does not specify a visual cue, so use the stated time as a guide and check towards the end of baking.

Leave the cookies on the trays to cool, as directed. They will be delicate while hot and easier to handle once they have cooled.

Serving ideas

Serve the cookies once cool, with tea, coffee or a glass of milk. Their combination of dark, milk and white chocolate makes them substantial enough to enjoy on their own.

For a simple dessert, serve one alongside fresh fruit or a scoop of ice cream. The recipe makes about 48 cookies, while the supplied serving count is 40.

Recipe notes & tips

• Bring the egg to room temperature before mixing so it combines more readily with the butter mixture.
• Measure level tablespoons of dough to keep the cookies a similar size.
• Use baking paper to make it easier to lift the cooled cookies from the trays.
• Keep the chocolate pieces coarsely chopped so they remain noticeable in the cookies.
• Allow the cookies to cool on the trays before moving them.

Variations

• More hazelnuts: Replace some of the chocolate with extra finely chopped roasted hazelnuts.
• One chocolate: Use 360 g of a single type of eating chocolate instead of the three varieties.
• Walnut swap: Use finely chopped roasted walnuts in place of the hazelnuts.
• Extra vanilla: Add a little more vanilla essence for a stronger vanilla note.
• Smaller cookies: Roll smaller portions of dough and begin checking them earlier.

Common mistakes to avoid

• Butter too firm: Soften it before beating so it can become light and fluffy.
• Uneven portions: Use level tablespoons of dough to help the cookies bake consistently.
• Crowded trays: Leave about 5 cm between dough balls so the cookies have room to spread.
• Overmixing the flour: Stir in the dry ingredients only until combined to avoid working the dough more than needed.
• Moving them hot: Cool the cookies on the trays before handling, as the recipe directs.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and use within about 4 days. To warm one, heat it briefly in the microwave; take care, as the chocolate can become very hot.

Frequently asked questions