Salted Choc Brownie Cookies

Gooey, fudgy, salted chocolate brownie cookies are an indulgent treat for any occasion. Choose your own favourite toppings- let your sweet tooth run wild.

 Ingredients

• Main Ingredients
• 1 cup plain flour
• 1 teaspoon baking powder
• ⅛ teaspoon sea salt
• 3 tablespoons cocoa powder
• 2 eggs (room temperature)
• ¾ cup caster sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 150 grams unsalted butter
• 200 grams good quality dark chocolate
• Suggested Fillings
• Jersey Caramels
  
• Pecans
  
• Chocolate chips
  
• Candy Canes
  
• Sea Salt Flakes

 Method

Step 1
Prepare the barbecue for indirect cooking over medium-low heat (170°C-190°C).
See your owner's guide if you aren't sure how to set it up on your barbecue.
Step 2
Line two baking trays (ensure the trays fit in the indirect zone on your barbecue) with baking paper.
Step 3
In a bowl or barbecue-safe dish, gently melt the butter and dark chocolate in a medium-powered microwave or over indirect heat on your barbecue. Set aside once melted to cool slightly.
Step 4
In a separate bowl, whisk together the eggs, both sugars and vanilla until light and fluffy.
Step 5
Pour in the cooled chocolate mix, whisking as you go.
Step 6
In a large bowl combine the dry ingredients, flour, baking powder, salt and cocoa powder.
Step 7
Finally add the dry ingredients to the wet ingredients and incorporate together.
Step 8
Scoop tablespoon sized balls of the batter/dough onto your lined trays, leaving space in-between to allow for spreading.
Step 9
Top the balls with your desired toppings
Step 10
Bake each tray of cookies over indirect medium-low heat, with the lid closed, for 8 to 10 minutes, or until a shiny, crackled-brownie like surface has formed on the cookies. Remove from the barbecue and leave the cookies to cool.
Step 11
The cookies are delicious whilst still warm but leave to cool completely if you are storing. Keep in an air-tight container for up to 3 days.