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Chocolate Brownie Cookies

Source of Recipe


From "The Last Course" by Claudia Fleming






List of Ingredients



• 1/4 cup all-purpose flour
  
• 1/4 tsp baking powder
  
• 1/8 tsp salt
  
• 2 large eggs
  
• 2/3 cup sugar
  
• 1/2 Tbsp brewed espresso
  
• 1 tsp vanilla extract
  
• 2 Tbsp unsalted butter
  
• 5 ounces extra-bittersweet chocolate, chopped
  
• 2 ounces unsweetened chocolate, chopped
  
• 3/4 cup mini chocolate chips
  






Instructions



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. In the bowl of a 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.