Best Malaysian Brownie Cookies Recipe - Fudgy & Chewy Chocolate Delight
Malaysian Brownie Cookies: Fudgy Center with Crispy Edges
These Malaysian Brownie Cookies combine the best of both worlds - the fudgy richness of brownies with the convenient handheld delight of cookies. Using the double boiler method ensures your chocolate melts perfectly without burning, while the combination of castor and brown sugar creates that ideal chewy-crisp texture Malaysian bakers love.
Perfect for Raya open houses or weekend baking projects, these cookies keep well in airtight containers. The recipe allows customization too - make them extra chewy or crispy depending on your baking time. Our step-by-step guide guarantees success even for first-time bakers!
Brownie Cookies Recipe
Ingredients A (Melted)
- 430g dark chocolate (chopped)
- 6 tbsp Buttercup (or pure butter if allergic)
Ingredients B (Whisked)
- 4 Grade A eggs
- 240g castor sugar
- 130g brown sugar
- 1 tsp vanilla essence
Ingredients C (Sifted)
- ½ tsp baking powder
- ½ tsp salt (skip if using salted butter)
- 1 tbsp dark cocoa powder (optional)
- 300g wheat flour
Equipment
- Double boiler
- Hand whisk
- Sieve
- Piping bag
- Silicon mat/baking paper
- Baking trays
Tip: Check oven and mixer reviews for perfectly baked cookies every time.
Step-by-Step Instructions
1. Melt Chocolate Mixture
Using double boiler method, melt Ingredients A (dark chocolate and butter) together until smooth. No need to cool - use immediately while warm for easier mixing.
2. Whisk Egg Mixture
In separate bowl, whisk Ingredients B (eggs, both sugars, vanilla) by hand until foamy and sugars are mostly dissolved. The mixture should ribbon when lifted.
3. Combine Wet Ingredients
Pour warm chocolate mixture into egg mixture. Fold gently until fully incorporated - the batter will thicken noticeably as it emulsifies.
4. Add Dry Ingredients
Sift Ingredients C (flour, baking powder, salt, cocoa) directly into wet mixture. Fold gently until just combined - overmixing makes tough cookies.
5. Rest the Dough
Let dough rest 10 minutes - this allows flour to hydrate properly and makes piping easier. Meanwhile, preheat oven to 150°C and prepare baking trays.
6. Pipe & Bake
Transfer dough to piping bag. Pipe 4cm rounds onto lined trays, spacing 5cm apart. Bake 20 minutes (less for chewy, more for crispy).
7. Cool Properly
Let cookies cool 5 minutes on tray before transferring to rack. They'll firm up as they cool - resist eating immediately for best texture!
Malaysian Baker's Tips
Chocolate Selection
Use Malaysian-favorite brands like Van Houten or Cadbury for authentic taste. Compound chocolate works but couverture gives superior melt.
Oven Temperatures
Malaysian ovens vary - invest in an oven thermometer. Conventional ovens may need 160°C while convection works best at 150°C.
Texture Control
For fudgy centers: bake 18 minutes. For crisp all-over: bake 22-24 minutes. Rotate trays halfway for even baking.
Common Questions
Can I skip the piping bag?
Yes! Use two spoons to drop dough onto trays. The shape will be more rustic but taste remains delicious.
How to store these cookies?
Keep in airtight container at room temperature 5 days, or freeze up to 3 months. Refresh in 160°C oven for 3 minutes.
Can I add mix-ins?
Absolutely! Malaysian favorites include chopped nuts (50g), chocolate chips (100g), or even crushed cornflakes for texture.
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