Chocolate Brownie Cookies Recipe
1/4 C. all-purpose flour
1/4 t. baking powder
1/8 t. salt
2 large eggs
2/3 C. sugar
1/2 T.. brewed espresso
1 t. pure vanilla extract
2 T. butter
2 oz. extra-bittersweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
3/4 C. mini chocolate chips
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, briefly whip eggs to break them up. Add sugar, espresso and vanilla and beat on high speed for 15 minutes, until thick.
While eggs are whipping, place butter in the top of a double boiler, or in a metal bowl suspended over a pot of simmering (not boiling) water and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until butter and chocolate melt. Remove boiler top from over the water and stir chocolate and butter until smooth.
Gently fold chocolate mixture into egg mixture until partially combined (there should still be some streaks). Add flour mixture to batter and carefully fold it in. Fold in the chocolate chips. If batter is very runny, let it rest until it thickens slightly, about 5 minutes.
Drop batter by heaping teaspoonfuls onto prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes.
Cool on a wire rack before removing from the baking sheets.
Makes about 3 dozen cookies.
Note: To make ice-cream sandwiches, place scoops of ice cream between 2 cookies and freeze until set.
Source: The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming with Melissa Clark
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