If you're looking for a mix between a brownie and a cookie, look no further! With an ooey-gooey center, crunchy outside, and a hint of espresso, these are one of my favorite cookies to make and really hit the spot when you're craving chocolate. I don't have much to say other than GIVE THEM A TRY you won't regret it!
Yield: 35-40 cookies
Ingredients:
1 cup semi-sweet chocolate chips
2 tbsp butter
3/4 cup sugar
2 eggs, room temp
2 tbsp milk
2 tsp vanilla
1 cup flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 tsp espresso powder
1/2 cup semi-sweet chocolate chips or chunks (for topping)
Directions:
In a microwave-safe bowl, heat 1 cup of chocolate chips with the butter in 15-30 second increments until melted, stirring in between. It's ok if the chocolate hardens a bit but don't over-melt. It takes me about 1-1.5 minutes. While the chocolate is set aside, whisk together sugar, eggs, milk, and vanilla until light and airy, about 3-5 minutes. Add the cooled chocolate and whisk until fully combined and smooth. Add the flour, cocoa powder, baking powder, salt, and espresso powder until combined. The mixture should resemble a brownie mixture (not always the case with mine but it still comes out ok!). Set mixture in freezer for 15 minutes and preheat oven to 325 and line a cookie sheet with parchment paper. Using a cookie scoop, scoop dough onto the cookie sheet and press 5 chocolate chips or morsels on the top (do not flatted cookie dough completely). Bake for 11-14 minutes and allow cookies to cool before transferring to a wire rack. Center should be slightly gooey.
Recipe from the amazing i am baker.
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