Large Brownie Cookies

 

If you love brownies and coffee, then brownie cookies are the next best thing. They are fudgy in the middle, chewy on the edges and very chocolaty with a touch of coffee flavor mixed in.

Ingredients

2 cups or 12 oz bittersweet chocolate chips
1/2 c. butter
3 eggs
1 c. sugar
1/4 c. brown sugar
1 Tbs. vanilla
2 tsp. espresso powder or dry instant coffee
1/2 tsp. baking powder
1/2 tsp salt
3/4 c. flour
1/4 c. unsweetened cocoa powder
1/2 c. mini semi-sweet chocolate chips
1 c. chopped nuts (optional)

Directions

Preheat oven to 350°

In a heavy pot or saucepan, combine bittersweet chocolate chips and butter.  Over very low heat, stir until the chips and butter are melted and the mixture is smooth.  Remove from heat and allow the mixture to cool to lukewarm.

In a mixing bowl, combine eggs, sugar, brown sugar, vanilla and espresso or instant coffee. Beat for about 5 minutes on high speed. The mixture should be thick and creamy.

Reduce the mixer speed to low. Gradually add the cooled melted chocolate chips and butter mixture.  Mix thoroughly.

Stir in the baking powder, salt, flour and cocoa powder, mixing to combine.

Add the mini semi-sweet chocolate chips and nuts if desired.

Cover and chill the cookie dough for about 30 minutes. 

Drop by 1/4 cupfuls onto parchment-lined cookie sheets, placing cookies about 3-inches apart.

Bake 10 to 14 minutes or until the edges are set. The cookies will have the appearance of being slightly wet looking in the center. That is all right and the perfect time to remove them from the oven. It is important to not over bake the cookies, or they will not be fudgy like brownies. Cool the cookies on the cookie sheets for 1 to 2 minutes, then remove to wire racks to finish cooling. The cookie tops will crinkle as they cool.