Brownie Cookies

I feel like my whole life revolves around count-downs right now. 9 days of work left. 3 months and 6 days until my baby is due. One month and 6 days until we need to be out of our apartment (and no, we don’t have another place lined up yet, but we’re good at last minute stuff…or at least we have been in the past)

Countdowns help me keep my sanity. And now that I’m not running, my sanity is definitely waning a little bit. Fortunately we just joined a new gym that has a pool, and early morning swims have replaced my runs. Although running is my first love, swimming is a good substitute and it’s nice to not have all the aches and pains I was starting to get with running with this extra blob attached to my abdomen.

Baking also helps me stay somewhat sane. Especially baking with chocolate. These cookies are made with pantry staples and only require 9 minutes in the oven. The less time and effort that stands between me and my chocolate fix, the better!
These have all the intense chocolatiness of brownies but with a little less butter and baking time. The way you make them is a little unusual – beating eggs and sugar until stiff and then folding in melted chocolate and just a little bit of flour – but the result is a cookie that straddles the border of chewy and cakey, with a BIG hit of dark chocolate.

(adapted from Epicurious)

1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1 cup sugar
1 Tbsp instant coffee
1 teaspoon vanilla extract
2 tablespoons unsalted butter
6 ounces unsweetened chocolate, chopped

Preheat the oven to 350 F and line two cookie sheets with parchment.

Whisk the flour, baking powder, and salt together and set aside.

Melt the chocolate and butter in the top of a double boiler and stir until smooth.

Beat the eggs with the sugar for about 10 minutes or until stiff (use a stand mixer on medium). Beat in the coffee and vanilla, then gently fold in the melted chocolate followed by the flour mixture.

Let stand for a few minutes, then drop spoonfuls of dough onto the prepared sheets.

Bake for about 9 minutes or until set, then let cool on the parchment.

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