Name: Choc-fudge brownie cookies
Cook time: 12 min
Total time: 12 min
Ingredients: 250 gram butter, softened; 1 teaspoon vanilla extract; 3/4 cup (165g) caster sugar; 3/4 cup (165g) firmly packed brown sugar; 1 egg; 2 cup (300g) plain flour; 1/4 cup (25g) cocoa powder; 1 teaspoon bicarbonate of soda; 1/3 cup (45g) finely chopped roasted hazelnuts; 2/3 cup (120g) coarsely chopped dark eating chocolate; 2/3 cup (120g) coarsely chopped milk eating chocolate; 2/3 cup (120g) coarsely chopped white eating chocolate

Ingredients

250 gram butter, softened

1 teaspoon vanilla extract

3/4 cup (165g) caster sugar

3/4 cup (165g) firmly packed brown sugar

1 egg

2 cup (300g) plain flour

1/4 cup (25g) cocoa powder

1 teaspoon bicarbonate of soda

1/3 cup (45g) finely chopped roasted hazelnuts

2/3 cup (120g) coarsely chopped dark eating chocolate

2/3 cup (120g) coarsely chopped milk eating chocolate

2/3 cup (120g) coarsely chopped white eating chocolate

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.

2.Beat butter, extract, sugars and egg in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in sifted flour, cocoa and soda, in two batches. Stir in nuts and chocolate.

3.Roll level tablespoons of dough into balls; place about 5cm apart on oven trays.

4.Bake cookies about 12 minutes; cool on trays.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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