Dark Chocolate Orange Brownie Cookies


11 x Peoples

A cross between chocolate brownies and cookies, these fudgy bookies are rich and soft with a crackly sugar top and chunks of melting dark chocolate and a soft tender middle. They’re easy to make in a few steps and are a delicious snack with a cup of tea.


  • 120g + 45g Dark Chocolate Orange, broken up
  • 60ml sunflower oil
  • 130g caster sugar
  • 75ml water
  • 130g plain or GF plain flour
  • 30g cocoa powder
  • ½ tsp baking powder
  • A pinch of salt



1. Preheat the oven to 160Fan/180*C and line 2 cookie sheets with parchment paper.

2. Add 120g of chocolate and the sunflower oil to a heat-proof bowl and melt over a pan of simmering water until fully combined and glossy. Allow to cool slightly.

3. Meanwhile, in a second saucepan, add the sugar and water and heat until the sugar just dissolves, do not let it boil. Remove from the heat and leave to cool slightly.

4. In a large mixing bowl, sift the flour, cocoa powder and baking powder and stir in the salt. Pour in the chocolate mix and the sugar mix and whisk to a thick smooth batter.

5. Use a medium ice cream scoop to divide the batter into cookies and leave a 2-cm gap around each one as they will spread. Pop a few bits of the remaining 45g chocolate on the top of the cookies.

6. Bake for 8-10 minutes until crackly on top and shiny.

7. Allow to cool for 10 minutes on the sheet and then cool fully on a wire rack on the parchment.

8. Sprinkle with flake salt to serve and store in an airtight container for 5-7 days.