Look at the milk chocolate malted ice cream sandwiches with chocolate brownie cookie post for a full write up of these delicious cookies…
chocolate brownie cookies (barely adapted from The Last Course by Claudia Fleming):
1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temp
2/3 cup sugar
1/2 tablespoon brewed espresso
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
5 oz extra bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chips
toasted nuts or dried cherries (optional…to taste)
Preheat oven to 375 degrees. Whisk together the flour, baking powder and salt in a small bowl and set aside.
With whisk attachment, beat the eggs for a few seconds then add the sugar, espresso and vanilla. Beat until this turns thick. It should take about 15 minutes on high speed.
In the meantime, over a pot of barely simmering water (or double boiler) – melt chocolates and butter. You only need about an inch of water in the saucepan, bring it to a boil, and reduce to simmer. Place a metal bowl on top of the saucepan making sure that the water does not touch the bowl of chocolate. Once melted, remove from heat. Do not cook the mixture, just melt it.
Remove the thick egg batter from the mixer and gently fold in the melted chocolates and butter. Fold about half way – you should still see streaks – and then fold in the flour mixture and mini chips. Fold all until just incorporated. (Add dried cherries or chopped nuts if desired.)
If batter seems runny at this point, let it sit for about 5 minutes. If thick, you are good to go. Drop by rounded teaspoons onto parchment lined baking sheets and bake until puffed and cracked about 8-9 minutes – you can rotate the pans mid-way. Try not to over cook these cookies…otherwise they will dry out.
Cool and enjoy!
