Chocolate Brownie Cookies
By Hklbrries
Use the best chocolate you can afford for baking.
Freeze up to 2 weeks.
- 3
Ingredients
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp instant espresso powder dissolved in 1 1/2 tsp water
- 5 ounces bittersweet chocolate squares, chopped
- 2 ounces unsweetened chocolate squares, chopped
- 2 tbsp butter or margarine
- 3/4 cup miniature semisweet chocolate chips
- Confectioners' sugar, optional
Preparation
Step 1
Heat oven to 375 F. Line 2 large cookie sheets with parchment paper or foil. Combine flour, baking powder and salt in a bowl; set aside.
Beat eggs, granulated sugar, vanilla and dissolved espresso in a large mixer bowl until thick and tripled in volume, 5 minutes.
Meanwhile, combine bittersweet and unsweetened chocolate and butter in a microwaveproof bowl. Microwave on medium (50% power) 1 1/2 to 2 minutes. Stir until mixture is smooth.
Gently fold chocolate mixture into egg mixture with a rubber spatula until partially combined (there will be some streaks, but that's okay). Gently fold in flour mixture just until combined, then fold in chips. Let batter stand 15 to 20 minutes, until slightly thickened.
Drop batter by heaping teaspoonfuls, 1 inch apart, onto prepared sheets. Bake 8 to 9 minutes, until tops of cookies are puffed and cracked. Cool completely on cookie sheets. Dust tops with confectioners' sugar, if desired.