Makes about 2 ½ dozen cookies. Sometimes a person will ask, “What is your favorite go-to dessert?” I have to admit, in my home I have occasionally made brownies several nights in a row. Of course, there is always the inevitable fight over who gets to lick the spoon and the last drops of batter in the bowl. My Brownie Cookies represent the best of what I like about brownies: crisp brownie edges and fudgy centers. I love to see the look of delight on someone’s face when he or she bites into one and discovers the unexpected rich, fudgy center. Love at first, second, and third bite!
3 ounces unsweetened chocolate bar, chopped
14 ounces semisweet chocolate bar, chopped, divided
½ cup (1 stick) butter, softened
4 large eggs
¼ cup chocolate-hazelnut spread
1 ¼ cups pure cane sugar
1 tablespoon brewed coffee
½ teaspoon pure vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a microwave-safe bowl combine the unsweetened chocolate, 11 ounces of the semisweet chocolate, and butter. Microwave in 1-minute increments until melted, stirring after each minute. Set aside to cool.
In a large bowl stir together the eggs, chocolate-hazelnut spread, sugar, coffee, and vanilla.
In a small bowl sift together the flour, baking powder, and salt.
Gradually add the melted chocolate mixture to the egg mixture. Stir to combine. Fold in the flour mixture until combined. Stir in the remaining 3 ounces chopped semisweet chocolate and refrigerate the dough for up to 1 hour.
Scoop out heaping tablespoonsful of dough and roll in your hands to form 11 balls. Place on the prepared baking sheet and bake for 8 minutes or until the cookies are set but slightly fudgy. Let the cookies stand on the baking sheet for 1 minute before transferring to a wire rack to cool slightly. Repeat with the remaining dough. Serve warm.
Makes about 2 ½ dozen cookies.
Note: I prefer to use Nutella brand chocolate-hazelnut spread.