I'm more of a savoury person than sweet, but I have to admit – I love a good brownie. My other weakness would probably be chocolate chip cookies. This recipe really hits my weak spots!

By making your brownie batter slightly stiffer than you normally would, you can make some really excellent, soft, fudgy brownie cookies. I like mine sprinkled with a bit of flaky sea salt; my mom likes hers with chopped nuts and my kids? They love theirs with M&M's. So I usually make a batch of these (which gives you a baker's dozen) and will mix and match to meet everyone's tastes.

These make really good ice cream sandwiches, too. Just saying.

Brownie batter cookies

Makes 13 large cookies

Ingredients:

125g butter

200g dark chocolate, broken into pieces

2 large eggs

125g granulated sugar

85g dark brown sugar

1 tsp vanilla

128g plain flour

1 tsp baking powder

1/2 tsp salt

30g cocoa

Directions:

1. Line two baking trays with parchment paper and set aside. Preheat your oven to 180°C.

2. In a small saucepan, melt the butter. Remove from the heat and add the chocolate, letting it melt into the hot butter.

3. While the chocolate is melting, place the eggs, sugars and tsp of vanilla to a large bowl and whisk (this can also be done in a stand mixer) until the mixture is pale, light and fluffy. this generally takes about five minutes.

4. When the chocolate has melted, add a small amount to the egg mixture while whisking constantly. This is to temper the eggs so the hot chocolate doesn't scramble them. Then, again whisking constantly, add the rest of the chocolate mixture in a steady stream.

5. Sift the dry ingredients into the bowl and gently fold into the chocolate mixture. Using a large spoon or scoop, drop the batter on to the baking sheets in generous tablespoons (the cookies will spread as they bake so make sure you give them plenty of room – I bake three cookies per tray).

6. If you like, before baking, top the cookies with M&M's, chopped nuts, sea salt, chocolate chips or whatever you feel like. Bake in the preheated oven for 10-12 minutes.

7. Serve warm with cold milk, or cool completely to make ice cream sandwiches.

These cookies bake better on large, American-style ovens as you can bake more cookies at once. In my small, standard oven I can only bake six at a time. As the batter sits and cools, it firms slightly which is why the second bake is never as nice. They're still delicious, though!