Chocolate Brownie Cookies
I made a batch of these chocolate brownie cookies on Sunday, recipe was taken from Claudia Fleming's The Last Course. The texture of the cookies is indeed chewy and fudgy, as described in the book. However, I find that it's too sweet for my liking. Fortunately, I did not follow the serving suggestion, that is to sandwich ice-cream in between two pieces of cookies. I'm sure that my sensitive teeth will not be able to take it!
Updated with recipe on 19 Nov 08:
Chocolate Brownie Cookies Recipe
(Adapted from Claudia Fleming's The Last Course)
1/4 cup plain flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup sugar
1/2 tbs brewed expresso
1 tsp vanilla essence
2 tablespoon unsalted butter
7 ounces bitter-sweet chocolate, chopped
3/4 cup mini chocolate chips
1) Preheat the oven to 375 deg F.
2) Whisk together the flour, baking powder and salt in a small bowl. Set aside.
3) In a medium bowl, whip to break the eggs with an electric mixer. Then add sugar, expresso and vanilla essence and beat on high speed for 15 minutes, until thick.
4) While the eggs are whipping, place butter and chopped chocolate in a small metal bowl suspended on a pot of boiling water. Heat the butter-chocolate mixture until it melts. Remove from the pot and stir until the mixture smooth.
5) Gently fold the chocolate mixture into the egg mixture until partially combined. Add the flour mixture to the batter and carefully fold it in. Fold in chocolate chips. If the batter is runny, let it rest until it thickens slightly, about 5 minutes.
6) Using a teaspoon, scoop the batter and drop it onto a baking sheet. Repeat with remaining batter. Bake for 8 to 9 minutes until the cookies are puffy and crack on top. Cool on wire rack.