Brownie Cookies
Making these Brownie Cookies were surprisingly easy with the fragrant brownie wrap inside the crispy cookie. Perfect to serve as a snack or grab to go.
Ingredients
Cookie dough
- 50 g butter - soft to touch
- 35 g icing sugar - sifted
- 16 g egg liquid - used 1 beaten egg
- 110 g plain flour - sifted
Brownie dough
- 70 g butter - soft to touch
- 45 g caster sugar
- 18 g egg liquid
- 1/2 tsp vanilla extract
- 100 g plain flour - sifted
- 18 g cocoa powder - sifted
- 1.5 tsp baking powder - sifted
Instructions
- Cookie dough - Cut butter in cubes and mix well with icing sugar with a rubber spatula. Then drizzle egg liquid into it and combined well.
- Pour in flour and mix for a while and knead well mixture to a soft dough, that doesn't stick to the hand, set aside.
- Chocolate dough - Cut butter in cubes and mix well with caster sugar with a rubber spatula. Then drizzle egg liquid into it, followed by vanilla and combined well.
- Pour in flour, cocoa powder and baking powder, mix for a while and knead well mixture to a soft dough, that doesn't stick to the hand.
- Divide cookie dough and brownie dough into about 17 pieces small ball (cookie dough 12g and brownie dough 14g).
- Wrap brownie dough into cookie dough, roll into ball again. Then place it on lined baking tray and flatten the dough with your palm to about 3mm thickness.
- Bake in preheated oven at 160 degrees C for about about15 minutes.
- Let brownie cookies to stay on baking tray for 10 minutes then to the wire rack to cool down completely before consuming.
Notes
- Please keep in mind that all oven temperatures and baking time varies.
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