Shelly's Recipe

CHOCOLATE BROWNIE COOKIES

Category: Cookies

1/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup sugar
1/2 tbsp brewed espresso
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz extra bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cups mini chocolate chips

Preheat oven to 375. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the dry ingredients. Set aside. In a bowl, briefly whip the eggs to break them up. Add the next 3 ingredients on high speed for 15 minutes until thick.

While the eggs are whipping, place the chocolate in the top of a double boiler and add both chocolates on top. Heat until the butter and chocolate has melted. Remove the boiler top from over the water and stir the chocolate (not the mini chips) and butter until smooth. Gently fold the chocolate mixture into the egg mixture until partially combined, there will 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 tspfuls onto the prepared baking sheets and bake until puffed and cracked, 8-9 minutes. Cool on a wire rack before removing from the baking sheets. Makes 5 dozen.