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Chocolate Espresso Brownie Cookies

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Chocolate Espresso Brownie Cookies

Chocolate Espresso Brownie Cookies

Chocolate chip cookies are probably my favorite cookies in the world. On StreamingGourmet, we’ve done Michelle Obama’s award-winning chocolate chip cookies that have three kinds of chips. I’ve also featured Nestlé Toll House Chocolate Chip Cookies, as well as peanut butter chocolate chip cookies. You get the picture.

These Chocolate Espresso Brownie Cookies take things to a new level by bringing the fudginess and chocolatiness of brownies, to a cookie – and don’t forget the chips! Since these cookies have a higher ratio of chocolate to flour than average, the batter is not at all firm. You must use parchment paper, and basically spoon drop the batter (which will spread) onto the cookie sheet.

The softness of the cookies does make them more challenging than usual to remove from the pan once cooked, so allow them to cool first before even trying.

It’s all worth it for that melt-in-your-mouth, death-by-chocolate taste.

Chocolate Espresso Brownie Cookies

Chocolate Espresso Brownie Cookies

Chocolate Espresso Brownie Cookies
 
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Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • 3 oz semi-sweet (62%-70% Scharffen Berger) chocolate, chopped into bits
  • 2 cups semisweet chocolate chips (Guittard are great)
  • 1 stick unsalted butter
  • 3 eggs
  • 1 cup + 2 Tbsp sugar
  • 2 tsp espresso powder
  • ¾ cup all-purpose flour
  • ⅓ tsp baking powder
  • ¼ tsp salt
Instructions
  1. Preheat the oven to 350ºF.
  2. In a double boiler (I put a pyrex bowl on top of a pan of boiling water), combine the chocolate, half of the chocolate chips and the butter, stirring until melted. Remove from heat and set aside.
  3. In the bowl of a stand mixer, whisk the eggs, sugar and espresso powder on high speed until very thick, about 3 minutes.
  4. Slowly add the melted chocolate mixture to the bowl, whisking just until combined.
  5. In a separate bowl, mix the flour, baking powder and salt.
  6. Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Stir in the remaining chocolate chips.
  7. Spoon heaping tablespoons of batter about 2 inches apart onto a parchment-lined baking sheet. The batter will be looser than normal cookie dough batter and will spread a bit. Sprinkle with sprinkles. Refrigerate batter between batches.
  8. Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.
  9. Remove from the oven and allow to cool before transferring to a platter.
Chocolate Espresso Brownie Cookies

Chocolate Espresso Brownie Cookies

Nestle® Toll House® Chocolate Chip Cookies for Christmas

 

Chocolate Chip Cookies

Nestle Toll House Cookies

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I’ve been making Nestle® Toll House® Cookies for Christmas for 35 years. I’m almost 42, so you do the math. We always sprinkled colored sugar on top. There is no way I know how to improve on the Toll House recipe, except perhaps to add an extra dash of the vanilla extract. And of course, the quality of the chips matters. You can step up to Ghirardelli, or dare I say, Sharffen Berger, but when it comes down to it, Nestlé Semi Sweet Baking Chips really do the trick, and I bought a HUGE bag of them at Costco at the beginning of December, so we’re sticking to the old favorite.

What’s your favorite Christmas Cookie?

Nestlé Toll House Cookies

Nestlé Toll House Cookies

Nestle® Toll House® Chocolate Chip Cookies for Christmas
 
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I always make mine without nuts, but you could add 1 cup chopped nuts to this recipe.
Author:
Recipe type: Dessert
Serves: 25
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Instructions
  1. PREHEAT oven to 375° F.
  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

Chocolate Chip Cookies Ready for Bake Sale

Ghirardelli Classic Brownies

 

Ghirardelli Classic Brownie

Ghirardelli Classic Brownie

Sometimes you just want the brownie you grew up with – but made with really good chocolate. December 8 is National Brownie Day, so why not celebrate by going out and purchasing a Ghirardelli Semi-Sweet Chocolate Bar and turning it into an 8×8″ pan of awesomeness? These classic brownies have Ghirardelli Chocolate Chips in them too.

I live near San Francisco, so I learned, shortly after moving here 13 years ago, that it’s pronounced with a gggg as in good. Not a g is in geez. It’s Good Ghirardelli. Now you can be in the know too!

I’m going to be selling them at the Church Christmas Bakesale tomorrow! Nothing like a little chocolate for Christmas. Happy Holidays!

 

Ghirardelli Classic Brownies
 
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The classic brownie
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 4 oz. Ghirardelli Semi-Sweet Chocolate Baking Bar (1 bar)
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 1 cup brown sugar, packed
  • 1 tsp vanilla
  • 2 large eggs
  • ¾ cup + 2 Tbsp all-purpose flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • ⅓ cup Ghirardelli Semi-Sweet Chips
Instructions
  1. Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan.
  2. Chop the 4 ounces of semi sweet chocolate bars into 1" pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
  3. Bake for 25 to 30 minutes, until a tester comes out clean.
  4. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

 

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