Chewy Chocolate Brownie Cookies

Makes 10


  • 100g unsalted butter – room temperature
  • 125g plain flour – sieved
  • 125g light muscovado sugar
  • 1 medium egg – room temperature
  • 100g plain chocolate chips
  • 25g good quality cocoa (a cheap cocoa can create a bitter taste)
  • 1/2 tsp bicarbonate of soda
  • vegetable oil for brushing


  1. In a large bowl, cream the butter and sugar with an electric whisk until light and fluffy.
  2. Add the egg and beat.
  3. Add the sieved flour, bicarbonate of soda and cocoa and mix until all combined.
  4. Fold in the chocolate chips.
  5. Form a large ball. Cover with cling film and place in fridge for an hour.
  6. Preheat oven to 170c fan.
  7. Cover a baking tray with parchment paper.
  8. Divide mixture into 10 equal sized balls.
  9. Place onto baking tray, 5 cm apart.
  10. Brush tops with a little vegetable oil.
  11. Bake for approx 10-12 minutes until crust cracks but centre still looks soft. (do not overcook or centre will be hard). Sometimes if the mixture is a little too stiff it may need a little help after 5 minutes to slightly flatten the ball mixture with the back of a wooden spoon.
  12. Remove from oven but leave on baking trays for 5 mins, otherwise cookies will break.
  13. Move to cooling tray.