These cookies are just #christmasgoals #cookiegoals #lifegoals, just GOALS. These came about by complete accident and I can honestly say that I am nothing but grateful.

2 weeks ago, I was sitting in my friend’s kitchen when I was possessed by a serious craving for cookies. Any kind of cookie: chocolate chip, ginger, even a raisin cookie would have been enough. I just needed a cookie. So we went digging in his pantry for some cookie ingredients and all he could come up with was a Pillsbury’s Chocolate Muffin Mix. Determined not to give up, we fudged a couple of measurements until we had a cookie-like consistency. Hopeful as ever, we shaped them into cookies and sat for what seemed like the longest 20 minutes in history. And by some miracle, we had created the most luscious cookies the world had ever seen. Desperate to recreate the miracle of the Drysdale kitchen, I dug deep into chocolate brownie recipes in the hope of having an official recipe for them.

2 weeks later, I struck gold with this masterpiece. These cookies are everything you could ever want and more- they have all the fudginess of brownies whilst maintaining the crunchiness associated with cookies. They are chocolatey enough to satiate your sugar needs but aren’t too sweet so your gran can devour them at Christmas too!

This recipe makes a large batch for you to distribute these over the festive season (if you don’t end up scoffing them all yourself like me) so go out and spread that Christmas cheer with these cookies!
Super Fudgy Chocolate Brownie Cookies                                                     makes about 30 

Ingredients

¾ cup margarine

50 g unsweetened cooking chocolate, roughly chopped

1 and ½ cups castor sugar + ½ cup dark brown sugar (you can just use plain castor sugar but the brown sugar really helps to bring out the fudginess)

3 eggs

1 tsp vanilla essence

1 tbsp instant coffee granules, dissolved in 2 tbsp water (optional but the coffee really brings out the chocolate flavour)

1 and ½ cups cocoa powder

2 cups flour

1 tsp salt

1 cup chocolate chips

Optional: nonpareils for decorating e.g. hundreds and thousands (Inused chocolate mint flavour)

Method

In a large bowl, combine the butter and chocolate. Microwave in 20 second increments, whisking after each blast, until completely melted (it took me 40 seconds). Whisk in the castor sugar and brown sugar before cracking in the eggs and adding the vanilla essence and coffee. Whisk until fully combined.

Sift the flour, cocoa powder and salt into the wet ingredients. Use a rubber spatula to fully incorporate it all. The batter will be slightly sticky. Fold in the chocolate chips. At this point, you can refrigerate the dough overnight. I know it’s a pain to wait to have cookies, and you’re perfectly welcome to skip this step but I would highly recommend chilling the dough for 8 hours.

Grease 2 baking sheets and line with parchment paper. Use a cookie scoop/tablespoon to portion the cookie dough onto the baking sheets, making sure to leave at least 3 cm of space in between adjacent cookies. These do spread quite a bit during baking. Sprinkle with extra chocolate chips/non pareils. To get the green cookies, I rolled the cookie dough in mint chocolate nonpareils. Bake in an oven preheated to 180°C/350°F for 10-15 minutes. Remove and let cool before devouring.

It’s better to underbake these than overbaking because then you’ll end up with a chewy cookie rather than a crunchy one. But hey, if you’re into crunchy cookies then increase the heat to 200°C/400°F. Also, these cookies are at their prime when they’ve been slighly underbaked. Happy munching!