Chocolate brownie cookies


I love chocolate cookies… actually I love cookies on the whole.

Growing up my mum never made cookies that required an ice cream scoop, her cookies were either made using a biscuit gum or shaped by hand.

Me on the other hand, I can’t make a perfect circle cookie to save my life.

The I was watching The Pioneer Women and she was making cookies using an ice cream scoop.image

I was a bit sceptical at first, I mean these cookies started off as round mounds and then baked and melted to form perfect circled puffed up cookies.



  • 4 x ounces of milk chocolate buttons or any chocolate of your preference.
  • 2 x cups castor sugar.
  • 226g x room temperature rama margarine.
  • 3 x large eggs.
  • 1 x tbsp. vanilla essence.
  • 2 ¼ cup x cake flour.
  • ¼ x cup plus 1 x tbsp. cocoa powder.
  • 1 x tsp baking powder.
  • ½ x tsp salt.
  • Icing sugar for dusting.


  • Line a baking tray with parchment paper.
  • Using an electrical hand held whisk, whisk together the sugar and margarine until light and fluffy.
  • Melt the chocolate in a microwave until melted, but not steaming hot.
  • Slowly drizzle the chocolate into the margarine mixture and whisk till well combined.
  • Add the eggs one at a time and beat for a couple of seconds between each egg.
  • Add the vanilla essence and mix.
  • In another bowl, mix the flour, cocoa powder and baking powder.
  • Add a little of the flour mixture at a time to the chocolate mixture and mix well.
  • Once everything is well combined.
  • Using a mechanical ice cream scoop, scoop the mixture onto the parchment paper.
  • Bake in a preheated oven at 180 degrees for 10 – 15 minutes or until the cookies have puffed up.
  • Let them sit on the baking rack for 2 – 3 minutes, the carefully remove to a wire rack to cool completely.
  • Once cool, sprinkle with icing sugar.

Tell me what you think of this recipe