Brownie Cookies

If these cookies had anymore chocolate in them, they would be an actual chocolate bar and I am in no way apologetic about that :) These are the kind of cookies that make friends

Because theses cookies are made up of mostly chocolate, good chocolate is key! Pick out a dark chocolate that you enjoy the taste of on its own. Not all dark chocolate actually tastes the same. I have found (if you are in Norway) that Odense Chocolate works really well here. It has a rich dark chocolate flavor without being really bitter and harsh in addition to not costing a small fortune either ;)

Finely chop your chocolate before setting in the double boiler, this will help the chocolate melt fast= you getting cookies sooner

For the additional 100 g of chopped chocolate, grab your favorite bittersweet chocolate bar (around 44% cocoa) and chop it into chunks and set aside. These will be your "chocolate chips."

After all the mixing is complete, scoop them out with an ice cream scoop, press them flat and pop them in the oven!

Brownie Cookies

400 g 70% Dark Chocolate

4 tbsp (55 g) Butter (cold)

1 ⅓ c (270 g) White Sugar

4 Eggs* room temp+

1 tsp Baking Powder

¾ c (96 g) Flour

¼ tsp Salt

1 tbsp Coffee (cooled)

115 g Chopped Walnuts (optional)

100 g Chopped Chocolate (bittersweet around 44 % cocoa)

Makes approximately 26 cookies.

*Eggs: Place them in a bowl of warm water to help the eggs come to room temperate or a little warmer is fine. This will help the eggs gain more volume when whipped.

In a double boiler, melt the (400 g) 70% dark chocolate over barely simmering water. Once melted, add the butter and mix to cool and combine ingredients.
In a stand mixer with the whisk attachment, beat the sugar and eggs on high until pale, thick and fluffy. About 5 minutes.
In a medium bowl, combine the flour, baking powder and salt and set aside.
On low speed add the coffee and melted chocolate, mix to combine. Scrape the bottom of the bowl to insure the ingredients are well combine. Turn the mixer off and remove the bowl. Add the flour (if using walnuts add them at this time) by folding it gentle with a spatula. Fold only until you no longer as any traces of flour.
Set the bowl in the fridge to cool for 30 minutes.
Time to preheat your oven
On a baking tray lined with parchment paper, use an ice cream scoop to form the cookies and arrange them on the try 9 at a time.
With the palm of your hand, press the cookies flat, about ¾ - 1 inch thick (1.90 - 2.54 cm)
Bake in preheated oven 350/175 for 10 minutes.