Chocolate Brownie Cookies

Craziness & Renovation
That has been the story of my life for the past 2 weeks.  We are having some renovation work
done on the house inside and out.  That means workers inside and out, dust from
sanding drywall, saws, hammers, paint.  You get the picture – basically chaos; but a
good kind of chaos.  When they are through we will have siding and freshly
painted house, new windows, a whole new wall.  It\’s really all very exciting.
They are doing a great job and there has really only been one mishap.  While putting
up the siding our cable was cut and well, you know; there goes the internet,
 the phones, and the T.V’s.   But, we are all fixed and back in business!
I am caught up with my recipe testing and photographs.  This recipe that I am about
to share it a MUST TRY.  I woke up this morning and felt like baking cookies.  Of course,
I thumbed through “The Last Course” Cookbook I have been sharing with you.  I found this wonderful recipe “Chocolate Brownie Cookies”.  I am not a big chocolate fan – but this
is one recipe that is to die for.  The cookies are rich, chocolaty, and chewy.  I
could only eat about 4 or 5.
Chocolate Brownie Cookies
Yields: 5 dozen
¼ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
½ tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
¾ cup mini chocolate chips (I used a whole bag of the Nestles)
       1. Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper 
         (unless you have sil pads on your cookie sheets.)
       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.
      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 from over the water and stir the chocolate 
          and butter 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 in the refrigerator until it thickens slightly, (I did it for 30 minutes, the recipe
           says 5 minutes). 
       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 sheets. (this is important because the can fall apart)
 Hope you have a Wonderful Day!
 Thanks for Stopping By

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