Chocolate brownie cookies that turned into wonderful crumbles. Not to be confused with chocolate crinkle cookies, these are more fudgy and brownie like in texture - so intense in chocolate with added salt and nuts.
2-3dropsvanilla extract or ¼ teaspoon vanilla powder
200g (7oz)Plain flour (all-purpose)
1teaspoonbaking powder
30g (2tbsp)unsweetened cocoa powder (I use Van Houten)
¼teaspoonsea salt(fleur de sel)
125g (4.5oz)dark chocolate chipsor mix of chocolates
30g (2tbsp)mixed nutsroughly chopped
Instructions
Preheat the oven to 180°C/160°C fan/360°F/Gas 4. In a large bowl, mix the butter and the sugars with an electric whisk (or in a stand mixer) until smooth and creamy.
Add the egg, peanut butter and vanilla extract and beat again until the ingredients are well mixed.
Sift the flour into another large bowl, adding the baking powder, cocoa powder and salt and mix with a wooden spoon.
Add the flour mix to the first bowl and mix well with the wooden spoon. Add the nuts and chocolate chips. (The mix will be rather thick but this is normal).
Place 6 or 7 heaped tablespoons of the cookie dough on a baking tray covered with baking parchment or a Silpat silicone mat. Leave a good space between each, as they'll spread out a bit during cooking. (Either make another batch but we do just the one and keep the dough in the fridge for more next day.)
Bake the cookies in the oven for 14 minutes for normal brownie cookies. But for crumbles, remove from the oven after 10 minutes, flatten them down with a pie slice until they break up slightly, and continue to bake for 4 minutes. Remove from the oven and leave the cookies to cool on a wire rack for 2-3 minutes.