Monday, September 2, 2013

The One With the Triple Chocolate Brownie Cookies

According to this sad, little, neglected blog, I seem to have only two interests: my children and baking things with chocolate. Oh well. I guess those are pretty decent interests.

These little brownie cookies are so delicious. And they're made mostly of chocolate, so how can you go wrong? They're perfect for taking to your friend's house so girlfriends can have these with coffee while the children play on the bunk beds. Because bunk beds are almost as cool as these cookies are delicious. Almost.
I adapted this recipe to include more kinds of chocolate, because that's always a good idea. Oh, and also because I didn't read the original recipe all the way through and didn't come home with the correct ingredients from the store. So I had to use what was already in my cupboard.

Triple Chocolate Brownie Cookies
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 Tablespoon brewed espresso*
  • 1 teaspoon vanilla extract
  • 2 Tablespoons butter
  • 5 ounces bittersweet chocolate, chopped
  • 2 ounces semisweet chocolate, chopped
  • 3/4 cup milk chocolate chips

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. 

In a small bowl, mix together the flour (yes, it's only 1/4 of a cup) and baking powder and set aside. With an electric mixer, break up the eggs and then add the sugar, espresso* and vanilla extract and beat on high for fifteen minutes, until thick. All this beating gives the batter some substance despite having very little flour to hold it together.

While the egg mixture is doing its thing, place the butter, bittersweet and semisweet chocolate in the top of a double boiler over simmering water. Heat until the butter and chocolate melt, then remove from heat and stir together until smooth.

Carefully fold the chocolate mixture into the egg mixture, without combining completely. Gently fold the flour mixture in and then fold in the chocolate chips, all the while using smooth, slow strokes so as not to overwork the batter. If the mixture seems really runny, place in the fridge for 5 minutes to let it thicken up. If it is thick enough to make little globs, dish it out by the teaspoonful to make small cookies on the prepared baking sheet. These cookies are very rich, so you don't need to make them very big. 

Bake for 8-9 minutes, until puffed and cracked. Cool on a wire rack before serving. 

*If you are uncool like me and don't own an espresso maker, you can brew your coffee and then pour it back into the water compartment of your coffee maker and brew it again to make it stronger like an espresso. 

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