Chocolate Fudge Brownie Cookies
Servings: 40
Print Recipe
Ingredients
- 250 gms Butter softened
- 1 tsp Vanilla essence
- 3/4 cup Caster sugar 165gm
- 3/4 cup Firmly packed brown sugar 165 gm
- 1 Egg @ room temp
- 2 cups Plain Flour
- 1/4 cup Cocoa powder 25gm
- 1 tsp Bicarbonate of soda
- 1/3 cup Finely chopped roasted hazelnuts 45gm
- 2/3 cup Coarsely chopped dark eating chocolate 120 gm
- 2/3 cup Coarsely chopped milk eating chocolate 120 gm
- 2/3 cup Coarsely chopped white eating chocolate 120gm
Instructions
- Preheat oven to 180 C/ 160 C fan-forced. Grease oven trays & line with baking paper. Beat butter, extract, sugars & egg in a small bowl with electric mixer until light & fluffy; transfer to large bowl. Stir in sifted flour, cocoa & soda in two batches. Stir in nuts & chocolate. Roll level tablespoons of dough into balls; place about 5 cm apart on oven trays. Bake about 12 mins. Cool on trays.
- Makes about 48
Notes
I made only half the qty. I used Hershey's Semi sweet choc chips, milk choc chips & white choc chips. I used soft brown sugar. I didnt use any nuts. My cookies were ready in 7-10 mins. I lined the baking tray first with aluminium foil & then with baking/parchment paper. This can be stored @ room temp in an airtight container for almost 2 weeks. I used soft light brown sugar.
Substitution for Caster sugar:
to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Recipe source:
Australian Women's Weekly Cookies & Biscuits
Substitution for Caster sugar:
to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Recipe source:
Australian Women's Weekly Cookies & Biscuits
