My girls have two favourite cookies of all. One is our old faithful, being easy-peasy chocolate chunk cookies, which, if rumours are true, is one of the most enjoyed recipes from the first Relish Mama cookbook. These darlings are all made in the one bowl and nothing that needs ‘plugging into a wall socket’ is required. They are super easy, and ‘easy’ will always be king.
The other favourite is this newer kid on the block……the Nutella cookie. They are a super indulgent treat. They are loaded with all the good stuff…… dark chocolate, milk chocolate, cocoa and Nutella. Need I say more? They are a cookie, however, that we have a little less of with our teens in the throes of delving deeper into sustainability and how to protect our planet. I high-five them for this. Nutella now is very much an ‘every now and then’ thing in our home and in these particular cookies.
You may have noticed a few new recipes hitting our social feeds and blog of late. I find myself smack-bang in the middle of a creative space and when I get like this a) I see looks from Michael that somehow speak “oh shit, we’ve been here before” and b) the overwhelming desire to write another recipe book seems to take hold. I am curbing it for now and instead, I present you with these new killer ‘Sooooooo-good chocolate brownie cookies’.
These cookies appeared a few weeks back, and I promised to write up the recipe and share with you. That is still a rookie error on my part. I get carried away posting pics here, there, and everywhere that I forget I might be asked for the recipe and low & behold, I have to get serious. Test it, tweak it and write it up.
I’m a few weeks late, and I apologise but you know…..life happens and we’ve had quite a run of late. These cookies were in amongst one daughter who suffered an awful concussion at the end of a footy match (Hi Grace), and another who fell down a flight of stairs at school (Hi Ava) and is now hobbling about on crutches. Our third girl (Hi Ettie) well…..we have currently have her wrapped in thick protective pillow & have suggested she not do so much until the curse passes (an impossible ask for anyone that knows our Ett’s, but she looks kind-a cute in all that pillow). In the mix with all of this, there have been many wonderful events and cooking classes at Relish Mama. It’s been a glorious juggle, to say the least, but I am here to tell you that jumbo brownie cookies can help and here they finally for you all now too.
Our girls moved these straight up to one of the top cookie hot spots. I hope they sit there for you also.
Play around with the chocolate in this recipe
Makes approximately 15 cookies
230 g good quality dark chocolate (60 or 70 % cacao)
60 g unsalted butter
170 g caster sugar
2 eggs at room temperature
2 teaspoons vanilla extract
1 teaspoon espresso coffee, optional
55 g plain flour
½ teaspoon baking powder
¼ teaspoon fine salt
150 g chocolate good quality dark chocolate (60 or 70 % cacao), cut into chunks
Preheat oven to 170°C.
Line two baking trays with baking paper or silicone mats and set aside.
Melt the chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove from the heat and allow to cool.
Whisk the eggs, sugar, vanilla and espresso until well combined. Whisk in the cooled chocolate mixture.
Fold in the flour, baking powder and salt. Fold in the additional chocolate chunks.
Bake for 12-14 minutes. Cool on the trays for a few minutes before transferring to wire racks.
Since 2009, I’ve been bringing people together around real food, recipes made to cook, share, and enjoy.
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