I was looking for a soft cookie recipe that my toddler son could easily handle but none that I tried had the right texture. Sure enough they were all soft, but it was chewy soft. This was not what I was looking for.
I searched through my cookbooks and have come up with a rich, moist chocolate cookie with a mouthfeel similar to a brownie - hence Chocolate Brownie Cookies.

I plan on playing around with different flavours and will post those results when I finally find the time. Anyway, enjoy and please share any questions, comments and experiences :)

Step 1: Prep

You only need minimal utensils for these cookies. I only ever use:

-Large, medium and two small mixing bowls
-1cup and 1/4cup
-Rubber spatula
-Fork and spoons to mix with
-Saucepan

To start with you will need:

-125g butter, roughly chopped
-200g dark chocolate

Step 2: Let's Get Cookin'!

Melt your chocolate and butter over medium heat. Take it off the burner when there is marble sized chunks of butter.
The reason we take it off the heat now is to control the temperature. By allowing the butter and chocolate to melt itself we take out the need to add extra heat. Really it just makes the mixture cool faster but you also reduce the risk of burning and seizing your chocolate.

Pour mixture into a large bowl and set aside to cool.

Step 3: Gather Ingredients

While we wait for the chocolate to cool we can collect the rest of our ingredients. You will need:

-3 eggs, beaten
-2tsp vanilla. Essence, extract, beans, it's up to you.
-1c brown sugar
-3/4c plain flour
-3/4c self-raising flour
-1/4c unsweetened cocoa powder
-1c mix-ins. Chocolate chips, nuts, fruits, candy, etc.

Step 4: Stir, Stir, and Stir Some More.

You want the mix to cool to body temperature, this point is reached when you stick your finger in and it feels neither hot or cold.

Mix in the brown sugar, eggs and vanilla.
The eggs will be really stubborn at this point but just keep stirring and they will incorporate.

Add in the flours and cocoa and stir until the dough is smooth.

Throw in your mix-ins and stir until evenly distributed.

Set the dough aside to cool in the fridge for 1 hour.
Be careful where you place you mix and be sure to cover it. Chocolate absorbs different smells and takes on the flavour. You may not want your cookies to taste like left over dinner!

Step 5: While We Wait

Now is the time to clean up any mess and prep your baking tray. I love love love my silicone Tupperware baking sheet! Total life saver!

When the hour is nearing pre-heat your oven to 180 degrees Celsius, I think that's around 350 Fahrenheit. Adjust your oven accordingly if it is fan-forced, I drop mine to about 160.

Step 6: Cookie Dough Is Good

Ok, this may be difficult but you need to resist the temptation to eat your cookie dough! These cookies taste great once cooked too!

Roll your dough to about the size of a brussel sprout. Please don't let that comparison make you associate these with sprouts! Blergh! Anyway, roll them out and place them on your baking tray around 4cm apart and flatten slightly.

Bake for 8-10 minutes or until the edges start to crisp. Let them cool for 5 mins then move to a wire rack to cool completely.