I was on my way home from a long day of work and hitting the gym and was really craving some chocolate. I was too lazy to go to the grocery store, so I looked at a few recipes and what I had in my pantry until I had a good solution to my chocolate craving. These brownie cookies are really good with a glass of milk or coffee. This recipe comes from one of my Favorite Food Network chefs, The Pioneer Woman. I added espresso powder to make these even more chocolatey and delicious. I also chill the dough to make it easier to scoop onto the baking sheets. These got rave reviews from my coworkers!
Ingredients:
1/2 package (4 ounces) unsweetened baking chocolate
2 cups granulated sugar
2 sticks salted butter, softened
3 eggs
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon espresso powder
1/2 teaspoon kosher salt
powdered sugar, for dusting
Preparation:
1. Preheat the oven to 350 degrees. Line 2 baking sheets with a silicone baking mats or parchment paper.
2. Put the chocolate in a microwave-safe bowl and heat for 1 minute and stir. Heat on additional 15 second intervals. Stir until smooth. Set aside and let cool.
3. Using an electric mixer, beat the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the vanilla. Scrape the bowl once more and mix.
4. Combine the flour, cocoa powder, baking powder, espresso powder, and salt in a bowl and stir it together.
5. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
6. Chill dough for a half hour.
7. Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are set, 11-12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
8. Once cookies are completely cool, sift powdered sugar over cookies. Store in an airtight container.
Ingredients:
1/2 package (4 ounces) unsweetened baking chocolate
2 cups granulated sugar
2 sticks salted butter, softened
3 eggs
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon espresso powder
1/2 teaspoon kosher salt
powdered sugar, for dusting
Preparation:
1. Preheat the oven to 350 degrees. Line 2 baking sheets with a silicone baking mats or parchment paper.
2. Put the chocolate in a microwave-safe bowl and heat for 1 minute and stir. Heat on additional 15 second intervals. Stir until smooth. Set aside and let cool.
3. Using an electric mixer, beat the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the vanilla. Scrape the bowl once more and mix.
4. Combine the flour, cocoa powder, baking powder, espresso powder, and salt in a bowl and stir it together.
5. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
6. Chill dough for a half hour.
7. Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are set, 11-12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
8. Once cookies are completely cool, sift powdered sugar over cookies. Store in an airtight container.