So it should come as no surprise that not everything in my kitchen comes out perfectly. For weeks now I’ve been wanting to make these brownie cookies I bookmarked.
This was my end result. The cookies were thinner than they should be, and a little too brittle. They weren’t the soft, chewy chocolate bites like brownie cookies I’ve made in the past. I’m not quite sure where I went wrong. There were also a lot of little air bubbles in the cookies.
I didn’t like how the cookies turned out at all, but I know it’s something I did wrong and not the recipe because I saw several people who used the same recipe and got perfect cookies. I debated whether or not to include this in my blog. I decided to include it because in the past, I’ve gotten wonderful advice on recipes I’ve struggled with. So, any helpful advice would be appreciated on where I went wrong.
Interestingly, FH loved these cookies. I didn’t like how brittle they were but he ate almost the entire batch.
I used a recipe found on epicurious.
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 2/3 cup sugar
- 1/2 tbsp brewed espresso
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 5 oz extra-bittersweet chocolate chopped
- 2 oz unsweetened chocolate chopped
- 3/4 cup mini chocolate chips
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. In the bowl of an stand mixer, whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thickened.
- While the eggs are whipping, melt the butter and the bittersweet chocolate and unsweetened chocolate together and stir until smooth. You can do this using a double boiler method on the stove or in the microwave. If using the microwave, warm the butter and chocolate for 30 second increments until melted.
- Gently fold the chocolate mixture into the egg mixture until partially combined. Forld the dry ingredients into the egg and chocolate mixture. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
- Drop the batter by heaping teaspoonfuls onto the baking sheets and bake the cookies for 8 to 9 minutes or until they are puffed and cracked on top. Cool on a wire rack before removing from the baking sheets.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.