Baking Journey: Chewy brownie cookie

Was on 2 days MC last week because of intense and persistent headache. Felt slightly better on the second day of the MC and was craving for something chocolatey, and hence decided to do some baking. 

This recipe was relatively easy; easy to prepare and easy to clean up. And most importantly it was so delicious I couldn't stop myself from going into the kitchen to take another cookie!

I've always been a chewy-cookie lover rather than a crispy-cookie lover. I prefer my Mrs Fields to Famous Amos, but too bad all Mrs Fields outlet in Singapore has closed down. Major sigh. 

So, this recipe was the perfect recipe for me because it was chewy, and it was more brownie-ish than cookie-ish! Look at the crinkly part on the top of the cookies. 

Trust me, you can't stop at just one!

Ingredients

1. 175g of 70% dark chocolate 

2. 50g of unsalted butter

3. 2 eggs

4.180g of caster sugar 

5. 1 tsp of vanilla extract

6.50g of plain flour 

7. 1/4 tsp of baking powder

8.A pinch of salt

Method

Place the dark chocolate and butter in a heatproof bowl. Double boil the dark chocolate and butter.  Let the chocolate and butter melt, stirring the mixture occasionally. Once the chocolate and butter has melted, remove the bowl and let it cool to lukewarm. Take note that the melted chocolate-butter mixture should not be too hot, otherwise it may cook the egg mixture.

Place the eggs, sugar and vanilla extract in a separate bowl. Beat the egg-sugar mixture on low speed for 1 minute, then increase the speed to high and continue beating for another 4 minutes, until the mixture is thick and pale in colour.

Lower the speed to low and add in the melted chocolate-butter mixture and mix.

Sift in the flour, baking powder and pinch of salt directly into the batter and fold in gently. The batter will be watery. Place the bowl of cookie batter aside in a cool place for 10 to 15 minutes. The batter will thicken slightly.

Preheat the oven to 180 degrees Celsius. Line baking sheets with baking paper.

Scoop a tablespoonful of the batter and drop it gently on the baking sheet. 

Bake the cookies for 8 to 10 minutes until the top of the cookies are wrinkly.