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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
 
Prep time
Cook time
Total time
 
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

Make Michelle Obama’s Award Winning Cookies for Your Next Holiday Cookie Party

3-Chip Cookie

Michelle Obama's 3-Chip Cookie

In October 2012, Family Circle Magazine conducted its 6th cookie bakeoff between candidates for first lady. As in most years, the winner of the cookie contest also won the White House. It was close. Michelle only won by 287 votes. Luckily, her husband’s margin was wider.

For the contest, Michelle Obama submitted a recipe authored by Eleanor ‘Mama Kaye’ Wilson,  the godmother of her two children. Interestingly, this recipe has an extra stick of crisco as compared to the traditional Nestle Tollhouse recipe. An extra stick! Michelle has set aside her usual approach to food with this indulgent cookie. But hey, that’s fine once in a while, right?

The best part about these cookies, is the subtle hint of mint chocolate brought in by the crushed Andes Creme De Menthe Thins. Since I couldn’t include the nuts in this recipe (I work at a nut-free school), I increased the overall chip content leaning in favor of the semi-sweet chips and playing down the other two slightly. It was great.

Make these for your next Holiday Cookie Party. Just sprinkle some red and green sprinkles on top and you’ll be in business.

 

Mama Kaye’s White and Dark Chocolate Chip Cookies

Makes 5 dozen cookies
Prep: 15 minutes
Bake at 375° for 12 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsaltedbutter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts

Method

1. Heat oven to 375°.

2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.

3. Add eggs, 1 at a time, beating well after each addition.

4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.

5. Drop rounded tablespoons of dough onto un-greased baking sheets.

6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Michelle Obama's Cookie Recipe

Michelle Obama's Cookie Recipe

Pumpkin Spiced Cutout Cookies

Pumpkin Spiced Cutout Cookies

Pumpkin Spiced Cutout Cookies

Day 21 of 31 days of pumpkin and we come to the venerable cutout cookie. These are so much fun to make with your kids. It’s like PlayDo you can really eat. These cookies are not overly sweet, which leaves room for you to utterly coat them with sugar, whether it be with India Tree Sparkling sugar, like I did, or a decadent icing. I just discovered that Amazon.com carries a full line of India Tree Sparkling Sugar, so I’m planning to stock up now for all of the cookie baking that’s going to happen in early December.

The most important thing to keep in mind when trying to roll out and cut out the cookies, is that the dough has to be really cold. In a very short time, the dough warms up and becomes sticky and gooey. It’s impossible to work with when it gets like that, so just wrap it back up in plastic and put it in the fridge for another 30 minutes.

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