Chocolate is extremely important, period.
I was re-reading Harry Potter these days (again), I’m on The Order of Phoenix at the moment. But since Prisoner of Azkaban, I have been craving something chocolatey and I just couldn’t get myself up to make an elaborate cake. So I checked my blog and saw my older version of brookies and I knew I had to update the recipe (I had been putting it off for the longest time.) So I made various versions and landed on this one. I am a fudgey+chewy brownie person i.e. I like the edge pieces. These cookies are exactly that.
This is my current favourite cookie recipe and I hope you guys like it as much as I do. Also, I hope you guys are keeping safe.
- It is important to whip the sugar + egg mixture for that long, don’t rush it. It makes a huge difference in the texture of the cookies.
- The size of your cookie will affect the baking time so please keep a close eye on the cookies, try not to crowd them on the pan. They spread considerably.
- It is important to chill the dough because you won’t be able to scoop it otherwise and un-chilled dough will spread too much.
- You may omit the espresso if you like.
Espresso Brownie Cookies
- 150 g Dark Chocolate
- 80 g salted butter
- 50-55 g egg whites approx. 2 medium-large eggs
- 100 g castor sugar
- 2 tsp instant coffee + 1 tbsp lukewarm water
- 1 tsp Vanilla Extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 10 g cocoa powder
- 100 g all-purpose flour
- In a medium bowl, add the butter & chocolate. Melt it in the microwave or a double boiler.
- In a separate bowl, add the egg-whites, sugar, and vanilla and using a whisk or a hand mixer, mix for 8-10 minutes, till the mixture becomes pale and fluffy.
- Pour the cooled chocolate mixture and keep whisking continuously. Mix the coffee with the water and add that to the mixture too.
- Sift in the flour, baking soda, baking powder and cocoa powder and fold the dry ingredients gently. Once you no longer see any dry ingredients, chill the dough for about 1 hour or until it is set enough to hold it’s scooped shape (This is important).
- Preheat the oven to 180 C, scoop out the dough using an ice cream scoop small-sized or use 2 tbsp worth of dough for each cookie. You can roll them into balls using your hands (I like to do that so I can control how they spread). Bake for 9-12 minutes, or until the edges of the cookies are set.
- Let the cookies rest on the pan for at least 7-10 minutes and shift them to a wire rack to cool completely.
- Eat them. LOVE THEM. MAKE THEM AGAIN.
Until next time!