Around my house we have a tradition called “cookie Wednesday.” Because I babysat my nephew, my sister would come over to pick him up, and always expect cookies. Due to changes in schedule cookie Wednesday has now changed to “cookie-whatever-day-she-happens-to-be-here. I pretty much expect to make some kind of cookie if she is over. This actually works out well for me because it forces me to try cookie recipes I have had in my “to make” folder for a while. These cookies are a cookie Wednesday experiment.
These cookies are the best of both worlds. They have the deep chocolate flavor of a brownie with the texture of a chewy cookie. These are best eaten the day you make them, preferably straight out of the oven. I froze half of the batch, and they bake up just fine from the freezer, just add a few more minutes to the cooking time.
Double Chocolate Brownie Cookies
Adapted from That Skinny Chick Can Bake
2/3 cup sugar
1 teaspoon vanilla
1/2 tablespoon espresso powder
2 tablespoons butter
7 ounces bittersweet chocolate, chopped
1/4 cup flour
1/4 teaspoon baking powder
Pinch of salt
3/4 cup chocolate chips
Preheat oven to 375º. Line cookie sheets with parchment.
With a stand mixer beat eggs, sugar, vanilla and espresso till thick, about 5 minutes.
While eggs are beating, melt bittersweet and unsweetened chocolate with butter in the microwave, stopping and stirring at 30 second intervals till smooth. This can also be done on a double boiler over medium low heat. Set aside to cool.
Add flour, baking powder and salt to egg mixture. Fold in gently. Fold in melted chocolate. Mix in chocolate chips. Allow batter to rest 5-10 minutes to thicken. Scoop by rounded tablespoonfuls onto cookie sheets. ( If freezing any cookies, stop at this point and freeze until solid. Remove from parchment and put into freezer safe zip top bags.) Bake about 8 minutes…cookies will still look glossy in the centers when done. Cool completely on cookie sheets.
Makes 1 1 /2 dozen.