Ingredients
Units
- 5oz semi-sweet chocolate
- 2 tablespoons (30g) butter
- 1 egg, at room temperature
- 4 tablespoons all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup sugar
- 1/2 teaspoon instant coffee or coffee extract (optional but recommended)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Butter a cookie pan, or line baking sheets with parchment paper. Reserve. (see Notes below)
- Coarsely chop the chocolate and melt it with the butter. You can do it in the microwave at 5-10’ spurts and mix it every time, or over a bowl with hot water, careful that the bottom doesn’t touch the water.
- Beat egg with sugar in a large bowl for 3 minutes, until thick, pale, and tripled in volume.
- Add vanilla and coffee and mix until creamy and shiny.
- Add the melted chocolate mixture.
- Incorporate the flour, salt, and baking powder. Mix until all is incorporated and no streaks remain. But don't overmix at this point.
- Cover the dough and chill for 30 minutes.Â
- Use a cookie scoop or a tablespoon to drop rounds onto the prepared pan, spacing them 1 inch and a half or 2 so the cookies can spread during baking.Â
- Bake for about 10 minutes.Â
- Remove when they're slightly crackled, shiny, and still slightly soft in the center. Please see the Notes below about testing baking time.Â
- Let cool for a few minutes on a wire rack and carefully remove them. If too soft, let cool for another minute. But don't let them cool completely, or it will be hard to remove them without breaking them.Â
- Store in airtight containers or cookie jars.
Notes
- Organization:Â read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
- Baking time:Â keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.Â
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Cookie sheet: these brownie cookies need a greased surface, or they will stick more than necessary when you try to remove them. I had the best results using a buttered or sprayed baking sheet. If you use parchment paper, make sure it's wax, not matte and dry, so the cookies slide easily when you remove them.Â
- Flavorings: add 1/2 teaspoon of another extract, such as almond or orange, in addition to or instead of the coffee.
- Testing: a good idea - with this recipe or any other cookie for that matter - is to test a few first and see which one you like best. Put a timer and take them out of the oven, one at a time, at different intervals. A minute or a few minutes make a difference in a cookie.
- Uses: these are great cookies for ice cream sandwiches.
- Storing: they keep well for a week or more in cookie jars or tins. But they will harden and not be as chewy, and the chocolate will be more powdery.Â
- Prep Time: 20 minutes
- Refrigeration time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 117
- Sugar: 13 g
- Sodium: 200.8 mg
- Fat: 6 g
- Carbohydrates: 15.6 g
- Fiber: 1 g
- Protein: 1.6 g
- Cholesterol: 20.6 mg