Espresso Chocolate Chip Brownie Cookies
Yield: 1 dozen
3 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips, divided
8 Tablespoons (1 stick) unsalted butter, diced
3 large eggs
1 cup plus 2 Tablespoons sugar
2 teaspoons instant coffee granules
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
- Preheat the oven to 350ºF.
- In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove the smaller pan containing the chocolate from the double boiler and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar and instant coffee granules on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.
- Slowly add the chocolate mixture to the bowl, whisking just until combined.
- Turn off the stand mixer. Sift the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips.
- Portion heaping tablespoons of batter about 2 inches apart on a parchment- or Silpat-lined baking sheet. (See Kelly’s Notes.)
- Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top. Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.
- Kelly’s Notes:
- The batter will be much looser than your average cookie dough. If you’re making multiple batches, keep the batter in the fridge in between batches.
- When in doubt, underbake the cookies, as they’ll continue firming up as they cool on the cookie sheet.
source : justataste