Sunday, November 08, 2015

Brownie Cookies Recipe

  • 1/4 cup all purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon espresso powder
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350F. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
  3. In a heatproof bowl over a saucepan of simmering water, melt together the chocolate and butter. Remove from the heat and cool.
  4. In a large mixing bowl, beat together the egg and sugar until pale and creamy, about 3-5 minutes. Beat in the melted chocolate then gradually add the flour mixture.
  5. Drop the batter by the tablespoonful onto the baking sheets two inches apart (batter will be somewhat loose and will thicken the longer it sits). Bake 8 minutes or until the edges are set and tops are cracked (they will deflate as they cool). Cool on the baking sheet 5 minutes before transferring the cookies to a wire rack to cool completely. Store in airtight container for up to 1 week.


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