FUDGY BROWNIE COOKIES
18
Cookies40
minutesThese chocolate beauties bake up a quick batch of indulgent, fudgy cookies. Espresso Powder and Espresso Extract amp up the chocolate for a mocha-rich flavor that’s just the thing for your sweet tooth. The touch of salt balances out the flavors and delivers a subtle and satisfying cruch. We make these often in our Teaching Kitchen, and they’re always a hit.
As you make these, you’ll see that the dough is soft – which can sometimes be a problem. But not for the OXO Cookie Scoop – soft dough? no prob.
Ingredients
8 oz Bittersweet chocolate, chopped
6 Tbsp unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs, room temp
3/4 cup all-purpose flour
1/4 cup cocoa powder
3/4 tsp Baker’s Salt
1 tsp Pure Vanilla Extract
1/2 tsp Pure Espresso Extract
2 tsp Espresso Powder
Instructions
- Heat the oven to 350ยฐF and line 2 half sheet pans with parchment paper.
- In a microwave-safe bowl, melt the butter and finely chopped chocolate in 15 second increments on high. Stir well after each 15 second cycle. Repeat this until the chocolate is completely smooth and melted. Set aside.
- In a stand mixer fitted with the whisk attachment, combine the eggs, sugars and extracts. Beat on high speed until light and fluffy – about 3 minutes.
- With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer. All at once, add the flour, cocoa powder, salt and espresso powder. Mix until combined. The dough will be soft.
- Use a two-tablespoon cookie scoop to scoop out the cookies onto the prepared cookie sheets, spaced two inches apart. We baked 12 on one sheet pan and the remaining 6 on the other. Bake for 10 minutes or until the cookies have crackled and are set on the edges. The insides will be soft and fudgy. Allow to cool completely on the baking sheet before handling. Once cooled, they will be firm enough to move.
