Wafer-thin Brownie Cookies

These biscuits are so unusual, at least from what I've experienced. 

Thin, almost as wafers, they have the appearance of a cookie's odd cousin and the texture almost of toffee, with you having to pull them apart, and not crumbling like your average cookie. But this is what makes them taste so good, and never mind that they are so thin, their flavour is condensed down into that moderate bite. The flavour is so  rich, in fact, that you may need to take some time before reaching for another! (Which means that they're great for sharing ;) )

I need say no more, just give them a try, and maybe even adapt these to suit your own personal flavour biscuit! Let me know what you come up with, or how these particular ones turn out for you.


YIELD: about 17 medium cookies

 

PREP TIME: 20 minutes

 

COOK TIME: 10 minutes

 

TOTAL TIME: 30 minutes


INGREDIENTS:

200g dark chocolate from a bar, chopped and divided into 60g and 140g

1 tbsp cocoa powder

2 tablespoons butter

3 eggs

1/4 cup white sugar, 1/4 brown sugar

1/4 cup all-purpose flour, sifted

1/4 teaspoon baking powder, sifted

DIRECTIONS:

  1. In a medium microwave-safe bowl, combine 60g of chocolate, butter, and heat to melt, about 1 minute on high power. Stop to stir. Heat in 10-second bursts until mixture can be stirred smooth; set aside to cool briefly.
  2. Add the eggs, sugar, vanilla into a mixing bowl and beat until combined (this can be donw with a fork until bubbles form).
  3. Add the flour, baking powder, melted chocolate-butter mixture, and remaining 100g chopped chocolate and mix to combine. Cover bowl with clingfilm, and allow to stand at room temperature for 10 mins - 1 hour (depending on how much time you have!  The longer you leave it for, the thicker the consistency will become, and it'll spread less).
  4. Scoop out mounds of dough onto baking trays*(read note below re. spreading). 
  5. Preheat oven to 180C. Bake for 8 to 10 minutes or until puffed and cracked. Allow cookies to cool completely on trays. Cookies will keep in an airtight container at room temperature for up to 5 days.


*Note:

I read, took and adapted the recipe from AverieCooks, here's the link: http://www.averiecooks.com/2013/03/soft-and-chewy-brownie-cookies.html  -so you can thank her for this discovery!

Have a look at her other recipes too, I've tried and tested a few ;)

I basically adapted her recipe (accidentally-let's-say-this-is-on-purpose-ok?) She made her's soft and chewy (I actually did too, although they turned out more soft and less chewy for that batch!). I used different baking trays, a muffin tray which turned my mixture soft and like brownies, but nothing like cookies (I admittedly didn't wait the hour+ needed, only 10  minutes). To make the cookies 'wafer-thin' you need to scoop the mixture out onto a flat baking tray and either hope they don't spread and join (like mine, but I just cut them to separate them afterwards), or cook them like brownies, pouring all the mixture out onto a baking tray (making sure it's not too deep, but very thin, about 1cm high) and cutting them afterwards (into squares with a knife or circles if you have a cookie cutter and the mixture isn't too hard).