Chocolate Brownie Cookies

Submitted by calamari

"If you're a chocoholic in need of a rich, chocolately fix, then this recipe is for you! These are a hybrid between the richness of a brownie and the texture of a dense, chewy cookie. Enjoy with a tall glass of cold milk or favorite brew of coffee."

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 15 cookies

ingredients

• 2 large eggs, room temperature
• 157.80 ml sugar
• 4.92 ml vanilla extract
• 141.74 g extra bittersweet chocolate (60% cacao, Lindt or Ghirardelli recommended)
• 56.69 g unsweetened chocolate (85%-100% cacao, Lindt or Ghirardelli recommended)
• 29.58 ml unsalted butter or 29.58 ml margarine
• 7.39 ml ground espresso (optional)
• 59.14 ml all-purpose flour
• 1.23 ml baking powder
• 0.61 ml salt
• 177.44 ml semi-sweet chocolate chips (Ghirardelli recommended)

directions

1. Preheat oven to 325 degrees F.
2. Whisk/mix together eggs, sugar, and vanilla at high speed until mixture increases to 3x volume with a ribbony consistency.
3. Melt together both chocolates and butter in microwave or double boiler. Be careful not to scorch chocolate! If microwaving, do so in 15-20 second increments, stirring each time.
4. Slowly add chocolate mixture to egg mixture while mixing, taking care not to add the chocolate so quickly that the eggs get "cooked." Mix well.
5. Add espresso (optional), flour, baking powder, and salt, continuing to mix well.
6. Stir in the chocolate chips.
7. Dollop onto a cookie sheet by the spoonful or using a pastry bag and cone, about 1 1/2 inches apart.
8. Bake 8-10 minutes at 325 degrees F.