minxy_baby's Chocolate Brownie Cookies

[fitfool]

minxy_baby made me drool when she posted a recipe for Chocolate Brownie Cookies which my boyfriend and I finally got a chance to try tonight much to our delight. Thanks for sharing this recipe!

Yield: It's supposed to make 5 dozen cookies. I got 3.5 dozen. I think the different yields are due to how much batter you put down. Also, the smaller the heaping teaspoon of batter, the fluffier the resulting cookie. When I dropped a bigger teaspoon of batter down, the end cookie was flatter and thinner.

INGREDIENTS

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


DIRECTIONS

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
   
2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
   
3. 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. [I'm impatient but I think you need that full 15 minutes of beating to get the egg mixture thick with air]
   
4. While the eggs are whipping, place the 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 the butter and chocolate melt. Remove the boiler top from the water and stir the butter and chocolate until smooth.
   
5. 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. [I think letting it rest even if it's thick is useful. My final batches where the batter had a chance to rest were better than the first batches where the batter was thick but still slightly runny comparatively.]
   
6. 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 sheet.
   

Notes:
If you don't have freshly brewed espresso, make double strength instant coffee.

These cookies make good ice cream sandwiches.

For a variation, substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.

Thread at Food_porn
Also, summereats made it here and here

Comments

[snarkactual.livejournal.com]

OMG! You are a bad influence. :-p

Those look scrumptions and play to my chocaholic condition.

[cwhf.livejournal.com]

I've been wanting to make those. They look heavenly.

[evilbeard.livejournal.com]

I've made these before and have had mixed results as well. They are very hard to get just right and with all the chocolate required not cheap enough to make all the time to get better at. Still, I plan to someday have them in my arsenal of trivially easy yet delicious cookie recipes.

[dikubu.livejournal.com]

That looks SOOOOO good!