Brownie or Cookie? A perilous question indeed. Well fear not! We have combined two of our favourite coffee-mates in these mouthwatering morsels. Crisp and crumbly on the outside with a rich fudgy centre, Chocolate is unquestionably king in this recipe but is perfectly supported by aromatic notes of Clementine and Bay. Beyond addictive.
200g 70% Dark Chocolate
125g Unsalted Butter
5 Dried Bay Leaves
150g Caster Sugar
100g Light Brown Sugar
2 Large Eggs
130g Plain Flour
3Tbsp Cocoa Powder
1tsp Baking Powder
1 1/2 Clementines, zested
1. Preheat your oven to 180˚C (160˚C fan), weigh and prepare all your ingredients in advance.
2. Place the butter and bay leaves in a heatproof bowl and melt over a small pan of simmering water (the bowl should not touch the water). When the butter is almost entirely melted through, add in the chopped up chocolate, stirring occasionally until entirely melted. Set the bowl aside, leaving the bay leaves in for now.
3. In a food processor (or using a hand mixer), whisk the eggs, caster sugar and light brown sugar for 5 minutes (best to set a timer for this).
4. Remove the bay leaves from the butter and chocolate mixture, and pour into the egg mixture. Add in the clementine zest. Mix until well combined for approximately 1 minute.
5. In a separate bowl combine the flour, baking powder and sieved cocoa powder together. Add this to the wet mixture and mix for as little as possible, until evenly combined.
6. Using a table spoon, or ideally an ice cream scoop, place evenly sized dollops of the dough onto a lined baking tray. Leave space between each cookie, as they will expand when baking. Flake a little coarse salt on each one and place the tray in the oven.
7. Bake for 11-12 minutes. The cookies should have crinkles, and the edges should be crispy.
8. Remove from the oven and leave to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.