Prep 20 mins
Cook 10 mins
This is a King Arthur cookie recipe described as dense, brownie-like drop cookies with pools of melting chocolate inside when hot from the oven. When Cooled the chocolate pools soldify into nuggets. Sounds soooo good.
- 1⁄2 cup unsalted butter
- 1 cup brown sugar
- 3⁄4 teaspoon baking powder
- 1 teaspoon espresso powder
- 1⁄2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2⁄3 cup Dutch-processed cocoa powder
- 1 3⁄4 cups unbleached all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup semisweet chocolate chunk
- Preheat oven to 350.
- Lightly grease or line with parchment two cookie sheets.
- In medium bowl, cream together butter, sugar, baking powder, espresso powder, and salt.
- Add eggs and vanilla, beating until smooth.
- Stir in cocoa powder, then flour; the dough will be stiff.
- Mix in chocolate chips and chunks.
- Drop cookies by tablespoonfuls (about 1 1/2" balls) onto prepared baking sheets, leaving about 1 1/2" between them.
- Bake for 10 minutes.
- Remove from oven, allow to cool on pan.
Well, I'm not at all sure why my cookies didn't flatten while baking but I really don't care. They are totally decadent and dream cookies come true. I made 2 dozen which ask for 1 1/4 cups of flour I stopped at the 1 cup as I didn't want the dough any stiffer, used 1/3 cup of egg white and replaced the chocolate chips with cinnamon chips. The result is a glorious deep chocolate cookie with a wonderful undertone of espresso. They are soft, moist (and while still warm) gooey. In other words heaven on a plate.
These just did not work for me. they were very dry. I must have done something wrong. Sorry
as usual, KAF's recipes are awesome.