Snack｜Chocolate Brownie Cookies
http://allrecipes.co.uk/recipe/6756/chocolate-brownie-cookies.aspx In the original recipe there are only some photos posted by friends abroad, and there doesn’t seem to be a proper cover image. I followed that recipe. The one written here is half of the original; this amount makes about two baking trays, roughly 30 cookies. Many people who tried it suggested reducing the sugar, so I changed it to 150g–200g! Special thanks to “多动症の沁酱” for suggesting pairing these with black tea or coffee, because for foreigners this isn’t really a snack to eat on its own～ This super delicious recipe also happens to be dairy‑free, so it’s safe for anyone allergic to milk and the like. I noticed they look a lot like Junzhi’s crinkle cookies! But he seems to use dark chocolate. I haven’t tried that myself, so I’m not sure how the texture compares. Personally I think using cocoa powder directly is quite effortless—perfect for lazy people～ After you make them, remember to upload your photos and share your thoughts～～ ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ Since many people had questions, I specially did a “project”! (Very academic, right～) I compared several versions of the recipe, and wrote the results at the end.
Ingredients
Steps
Put the cocoa powder, caster sugar, and vegetable oil into a bowl according to the quantities above, and mix until well combined.
When you’re done mixing, it should look roughly like this. Don’t be put off by how it looks… Crack the eggs into the bowl, adding them one at a time. Beat well after adding the first one before adding the second.
(This photo shows the state before adding the flour.) Mix the flour, baking powder, and salt according to the quantities above, sift them, then add to the bowl with the cocoa mixture.
Now cover the dough and chill it in the fridge for about 4 hours (you can shorten the time a bit; chilling just makes it easier to roll into balls later).
Take the dough out of the fridge. You can rub a little oil on your hands. Scoop out some dough with a spoon and roll it into balls about 2.5 cm in diameter, then roll the balls in icing sugar until the surface is fully coated.
Line the baking tray with baking paper and place the dough balls on the paper, leaving about 3 cm between each ball. Bake in the oven for about 10–12 minutes.
(After 10–12 minutes) Take the cookies out of the oven, but don’t rush to move them to the cooling rack yet (they are puffy right when they come out, and will shrink back a bit after a while). Check whether the bottoms are still very soft. If they are, let them sit on the baking tray a bit longer, and only transfer them to the cooling rack once the bottoms have firmed up.
Time to eat～
# Here is the comparison I later did among several versions of the recipe: 1. Cake flour + original sugar amount 2. All-purpose (plain) flour + original sugar amount 3. All-purpose (plain) flour + 10% less sugar 4. All-purpose (plain) flour + 20% less sugar
1. Cake flour + original sugar amount: The surface is less even than the other three, with more obvious bumps. The texture is looser and softer, and the cracks from rising are more pronounced.
3. All-purpose (plain) flour + 10% less sugar: In terms of taste and appearance, there’s no obvious difference from not reducing the sugar. Special reminder: if you want a flatter cookie, don’t overbake. Ideally, the center should still feel a little moist and sticky.
4. All-purpose (plain) flour + 20% less sugar: The cracks are less obvious and the texture is slightly drier, but personally I feel the sweetness is not dramatically different from the previous two.
Family portrait! Top left is 1, top right is 2, bottom left is 3, bottom right is 4.