Bring these deeply fudgy cookies to a party, and you’re sure to make a friend. A little espresso powder in the dough makes them over-the-top good.
—REBECCA CABABA LAS VEGAS, NV
PREP: 20 MIN. • BAKE: 15 MIN./BATCH • MAKES: ABOUT 1 1/2 DOZEN
2 2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 large eggs
1 1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11 1/2 ounces) semisweet chocolate chunks
1. Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
2. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in the chocolate chunks; let stand for 10 minutes or until the mixture thickens slightly.
3. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake for 12-14 minutes or until set. Cool on pans for 1-2 minutes. Remove to wire racks to cool.
NOTE This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
DECEMBER 8
NATIONAL BROWNIE DAY