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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.
- 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
- Preheat the oven to 350ºF.
- 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.
- In the bowl of a stand mixer, whisk the eggs, sugar and espresso powder on high speed until very thick, about 3 minutes.
- Slowly add the melted chocolate mixture to the bowl, whisking just until combined.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Stir in the remaining chocolate chips.
- 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.
- Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.
- Remove from the oven and allow to cool before transferring to a platter.
. 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.
