Description
Half cookie, half brownie, pure chocolate heaven.
Ingredients
Scale
- 3 oz unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 8 Tablespoons (1 stick) unsalted butter, diced
- 3 large eggs
- 1 cup plus 2 Tablespoons granulated sugar
- 2 teaspoons espresso powder
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350ºF.
- In a double boiler, combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove chocolate mixture from the double boiler and set it aside to cool.
- Using an electric mixer, whisk together the eggs, sugar and espresso powder on medium to high speed until it thickens and a ribbon drops from the whisk when lifted.
- Gradually add the cooled chocolate to the mixing bowl on low speed. Once added increase speed to medium and whisk until combined.
- Add flour, baking powder and salt to mixing bowl and whisk on low speed until combined.
- Stir in remaining 1 cup chocolate chips by hand. Batter will be looser than an average cookie dough.
- Drop a heaping spoonful of batter onto a parchment lined baking sheet, keeping at least a few inches between each cookie.
- Bake for 10-12 minutes, or until cookies are cracked and puffed on top. Allow to cool on the cookie sheet for a few minutes before transferring cookies to a cooling rack.
Notes
- Refrigerate batter in between batches to help better hold the shape.
- Yield between 2-3 dozen cookies, depending on how large you make them.