Rich, dark, a little soft and intensely chocolatey – you might as well call them cookie brownies.
I was to take a nicer photo, but you’re stuck with the Instagram rendition because like every rushed Friday Lunches morning (where things start as early as 4AM), these cookies were baked, packed up and and on their way to feed 60 people. Hopefully, you’ll still feel like making them, because they are really, and I mean really, good.
The recipe is pretty straightforward and come together really quickly. And the best part: you don’t have to wait as long as you normally do for cakes – the baking time is only 8 minutes! Just remember two things: Don’t over-mix the flour into the mixture; only until the point you don’t see any flour spots in the bowl. And two, use good quality chocolate and cocoa powder for this recipe because it really makes a difference (I used a mix of Callebaut chocolate and Valrhona chocolate powder.)