Recipe – Weber Salted Choc Brownie Cookies
Ingredients
| For the Cookies | For the Toppings |
| 1 cup plain flour | Jersey Caramels |
| 1 tsp baking powder | Pecans |
| 1/8 tsp sea salt | Chocolate Chips |
| 3 tbsp cocoa powder | Candy Canes |
| 2 eggs (room temperature) | Sea Salt Flakes |
| 3/4 cup caster sugar | |
| 1/2 cup brown sugar | |
| 1 tsp vanilla extract | |
| 150g unsalted butter | |
| 200g good quality dark chocolate |
Directions
Step 1 – Prepare the barbecue for indirect cooking over medium-low heat (170°C-190°C).
Step 2 – Line two baking trays (ensure the trays fit in the indirect zone on your barbecue) with baking paper. In a bowl or barbecue-safe dish, gently melt the butter and dark chocolate in a medium-powered microwave or over indirect heat on your barbecue. Set aside once melted to cool slightly.
Step 3 – In a separate bowl, whisk together the eggs, both sugars and vanilla until light and fluffy. Pour in the cooled chocolate mix, whisking as you go. In a large bowl combine the dry ingredients, flour, baking powder, salt and cocoa powder. Finally add the dry ingredients to the wet ingredients and incorporate together. Scoop tablespoon sized balls of the batter/dough onto your lined trays, leaving space in-between to allow for spreading. Top the balls with your desired toppings
Step 4 – Bake each tray of cookies over indirect medium-low heat, with the lid closed, for 8 to 10 minutes, or until a shiny, crackled-brownie like surface has formed on the cookies. Remove from the barbecue and leave the cookies to cool.
Step 5 – The cookies are delicious whilst still warm but leave to cool completely if you are storing. Keep in an air-tight container for up to 3 days.
