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 Abby's
Quick and Easy Cookie and Diet Cookie Recipes
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Chocolate
Brownie Cookies
1/4 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375F. 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
the eggs to break them up. Add the sugar, espresso and vanilla
and beat on high speed for 15 minutes, until thick. While the
eggs are whipping, place the butter in the top of a double
boiler, or in a small metal bowl suspended over a pot of
simmering not boiling water and scatter the extra bittersweet
and unsweetened chocolate on top. Heat until the butter and
chocolate melt. Remove the boiler top from over the water and
stir the chocolate and butter until smooth. Gently fold the
chocolate mixture into the egg mixture until partially combined;
there should still be some streaks. Add the flour mixture to the
batter and carefully fold it in. Fold in the chocolate chips. If
the batter is very runny, let it rest until it thickens
slightly, about 5 minutes. Drop the batter by heaping
teaspoonfuls onto the 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 5 dozen.
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