These cookies are best eaten in the first three days but will keep in an airtight container for up to 5 days in total.
Boozy Brookies
A beautiful marriage of brownie and cookie, aka brookies, with a boozy Bailey's punch to them and flaky sea salt to finish.
Ingredients
- 200 g dark chocolate at least 70% or above
- 140 g milk chocolate
- 42 g unsalted butter softened
- 2 large eggs
- 225 g caster sugar
- 1 tsp vanilla extract
- 1 tbsp Bailey's or other Irish Cream
- 32 g plain flour
- 1 tbsp Dutch-processed cocoa powder
- 1/4 tsp baking powder
- Flaky sea salt to finish
Instructions
- Preheat the oven to 170C / 350F.
- Place 80g of the milk chocolate and 125g of the dark chocolate in a saucepan with the butter and melt on a low heat until smooth and glossy.
- Place the eggs, sugar and vanilla in a bowl and beat with an electric whisk for 10-15mins until pale and creamy. N.B. This helps incorporate lots of air into your mixture. You want it extra frothy, doubled in size and very pale in colour.
- Sift in the flour, baking powder and cocoa powder, then add the melted chocolate. Throw in the chopped chocolate and fold in gently until combined.
- Leave to stand for 10mins.
- Either using a cookie scoop, or a tablespoon, form the cookies and place them on the lined baking trays. Bake for 8-10mins. N.B. The mixture will be on the wet side. This is totally normal!
- Once they have a cracked appearance and have spread slightly, remove from the oven and leave to cool on the tip before removing with a palette knife.