These cookies are the perfect hybrid of rich, gooey chocolate brownie and a normal size cookie – something to have on the side with a cuppa coffee or tea. Besides, with only 60 grams of butter, you could have an extra piece without feeling guilty! The only thing to be mindful of is to ensure that the melted chocolate butter mixture needs to be completely cool (slightly lower than your body temperature) so that the white chocolate bits don’t melt when you stir it through.
60g butter, cut into chunks
220g dark chocolate, coarsely chopped (I used 62% Whittakers Dark Cacao)
3/4 cup castor sugar
1/3 cup + 2 tbsp all purpose flour
1/8 tsp baking soda
1/4 tsp salt
3/4 tsp vanilla essence
2 large eggs (I used size 7)
3/4 cup chopped walnuts
3/4 cup white chocolate, coarsely chopped, or your favourite chocolate drops
- Preheat the oven to 180ºC. Line two baking trays with baking paper.
- Put the chopped butter and dark chocolate into a medium sized heatproof bowl (glass or stainless steel). Place bowl over a pot of simmering water. Gently heat until completely melted and smooth, stirring frequently.
- While the chocolate is melting, sieve together the flour and baking soda.
- Remove the chocolate mixture from the heat, stir in the sugar, salt and vanilla essence.
- Beat in eggs one at a time, beating well between each addition.
- Add in the flour and baking soda mixture. Beat vigorously by hand for 2-3 minutes until the mixture is smooth, glossy and comes away from the sides of the bowl.
- Keep the bowl in a cool place until completely cool. This might take 15 minutes. The mixture should be pretty thick and sticky. Stir in the walnuts and white chocolate.
- Drop a generous tablespoon of the mixture onto the pre-lined baking tray, leaving plenty of space in between.
- Bake in the middle rack of a preheated oven for about 11 minutes, or until the surface of the cookies have cracked on the surface but are still slightly gooey in the centre.
- Remove from the oven and let cool on the tray for 10 minutes. Do not attempt to remove from the tray too soon as it will stick to the surface due to the gooey centre.
- Bake the second tray of cookies following the same method.
- Once completely cool, you can store the cookies in a single layer in an airtight container. It should keep for two to three days. If you want to store in multiple layers, use baking sheets in between the layers to avoid sticking.