Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies4
Double Chocolate Brownie Cookies2
Double Chocolate Brownie Cookies1
Double Chocolate Brownie Cookies3
Double Chocolate Brownie Cookies

 

The saga of cleaning my cupboard by baking continues. I found a couple of bags of dark chocolate chips and more white chocolate chips. I knew I wanted to make cookies, but what kind?

I’ve always wanted to make brownie cookies, but never found a recipe that was just right, until now. This recipe reminded me of Ina Garten’s outrageous brownies. These were soft, dense, and full of deep chocolate flavor. And it only took minutes to put the batter together.

I’m thinking of saving a few and make ice cream sandwiches with them!

Double Chocolate Brownie Cookies

  • 1 2/3 cups extra semisweet chocolate chips ((I used Guittard))
  • ½ cups semisweet chocolate chips
  • ½ cups white chocolate chips
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 3 large eggs
  • 1 cup plus 2 tablespoons sugar
  • 2 teaspoons instant espresso granules
  • 3/4 cup all-purpose flour
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  2. In a microwave safe bowl, melt the butter for approximately 1 ½ minutes or until the butter is very warm. Add the extra semisweet chips and stir until the chocolate has melted. If the chocolate hasn’t fully melted, you can put the bowl back in the microwave and heat at 30-second intervals until the chocolate has melted. Set aside to cool slightly.
  3. In the bowl of a electric mixer, 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.
  4. Sift the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining ½ cup semi sweet and white chocolate chips.
  5. Using a small scoop (holds about 2 tablespoons), place cookie dough on the baking sheet spacing them 2 inches apart.
  6. 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.

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