American Brownie Cookies

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 24 pcs.

This recipe was inspired by soft chocolate brownies, beloved for their texture and rich chocolate flavor. The brownie cookie dough is generously flavored with dark chocolate and a spoonful of instant coffee powder, which intensifies the chocolate flavor. Melt some of the chocolate in the microwave to ensure it's evenly distributed throughout the dough, and chop the rest and stir it into the dough in chunks. Since the cookies are dark and it's difficult to tell when they're golden brown, watch the baking time carefully to avoid overcooking them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups premium flour
3/4 tsp baking powder
0.5 tsp salt
220 g dark chocolate, chopped
4 tablespoons unsalted butter
2 large eggs, room temperature
3/4 cup sugar
1 tbsp. dry instant espresso
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, baking powder, dark chocolate, butter, eggs, sugar, coffee, vanilla extract

Cooking the dish according to the recipe:

Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a microwave-safe bowl, combine 170g of chopped chocolate and butter. Microwave in 45-second intervals, stirring, until melted, about 2 minutes. Let cool slightly.

Meanwhile, in a large bowl, combine the eggs and sugar and beat with a mixer on medium-high speed until very thick and pale, about 5 minutes. Combine the espresso powder and vanilla extract in a small bowl, then fold into the egg mixture.
Stir the warm chocolate mixture into the egg mixture. Reduce the mixer speed to low and stir in the flour mixture. Then add the remaining 50 g of chopped chocolate and fold in with a silicone spatula (the dough will be soft).
Drop the dough into mounds (1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges and the tops are crisp, 10-14 minutes. Let cool completely on the baking sheets.

Categories:

recipe / Festive dishes / New Year / Christmas / Desserts / Cookie / Brownie / Food Network - recipes / American cuisine

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