Rich brownie cookies developed by Adam Handling in the UK.
90g Milk Chocolate Maxi Chips
250g Bittersweet Organic 74% Chocolate Baking Wafers
50g AP Flour
3g baking powder (half a teaspoon)
220g milk chocolate
Prehead the oven at 160°C (325°F). Melt the first 90g of milk chocolate & 250g of dark chocolate with the butter over a double boiler (bain-marie). Whisk the eggs, vanilla, salt and sugar until they double in volume – similar to whipped cream. Sieve the dry ingredients together. Fold the eggs into the chocolate, then add the dry ingredients and lastly, the 220g milk chocolate.
Chill the mixture for a few hours or even better, overnight.
Weigh 45g and roll into small balls, place onto a silpat mat, leaving them spaced apart. Cook at 160°C for 15 minutes. Remove the tray from the oven and leave to rest for 10 minutes – they will feel very soft but will set when cooled.