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Brownie cookies

Serves makes 10-14
Prep time: 25 mins
Cooking time: 15 mins

Everyone loves chocolate cookies and these are sure to hit the spot. With both cocoa and chocolate chips, these brookies are decadently fudgy.

  • Baking
  • Chocolate



  • 200g Donovan’s dark chocolate chips 
  • 125g butter, cubed 
  • 2 eggs
  •  cup caster sugar 
  • ½ cup soft brown sugar 
  • 1 tsp vanilla extract
  • 1 cup self raising flour
  • ½ tsp salt
  • ¼ cup Donavan’s cocoa powder 
  • ½ cup Donovan’s white chocolate chips 
  1. Preheat your oven to 180 degrees celsius fan bake, and line two baking trays with greaseproof paper. Place a heatproof bowl over a pot of simmering water, and gently melt the dark chocolate chips and butter while stirring. Remove the bowl, and leave to cool. 
  2. Sieve the flour, cocoa powder and salt into a bowl. Place the eggs, caster sugar, brown sugar and vanilla in a separate bowl. Beat with an electric mixer for 5 minutes or until light and creamy in colour, then stream the chocolate into the egg mixture while mixing. 
  3. Work quickly to pour the dry ingredients and white chocolate chips into the wet mixture, and mix until a dough forms. If the mixture is loose, leave to sit for 5-10 minutes to firm up.
  4. Scoop or spoon balls of the cookie dough onto the lined trays, leaving 5-10cm between each cookie for spread during baking. Place into the oven, and bake for 10-12 minutes or until set on the edges and crinkled on the surface.
  5. Leave the cookies to cool on the tray for 15-20 minutes, before transferring. Sprinkle with sea salt to finish, then enjoy or store in an airtight container for up to 3 days.