Side Pannel
Triple Threat Brownie Cookies
- Prep Time: 20 minutes
- Cooking Time: 11 minutes
- Serves: 2 dozen
Triple Threat Brownie Cookies
- Recipe Submitted by maryjosh on 11/08/2017
Ingredients List
- 8 ounces (1 and 1/3 cups) chopped semisweet chocolate or chocolate chips
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup granulated sugar
- 1 teaspoon espresso powder (instant coffee works too)
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup toasted hazelnuts
- 1/2 cup white chocolate chips
Directions
Place racks in the upper third and middle of oven and preheat to 325 degrees F. Line two cookie sheets with parchment paper or a silpat mat. Set aside.
Bring 1 inch of water to a gentle simmer in the bottom of a double boiler (ensure that the water is just barely simmering). Place semi-sweet chocolate and butter in the top of the double boiler. Gradually heat and stir, just until the butter melts. Remove from simmering water and stir until chocolate melts completely. The chocolate may be thick—this is OK, but ensure the chocolate does not smell or taste burned. Set aside to cool.
In a large bowl, stir together the flour, baking powder, and salt. Set aside.
Once chocolate has cooled slightly (it should be warm but not hot), whisk in the granulated sugar, espresso powder, and vanilla (if the chocolate is very thick, you may need to use a mixer.) Mix in the eggs one at a time, ensuring that you incorporate well after each. Add the chocolate mixture all at once to the dry ingredients, then fold in with a wooden spoon, until the flour is nearly incorporated. The batter will be very thick. Fold in the hazelnuts and white chocolate chips.
Scoop cookies by tablespoons (take care to measure the dough to ensure proper baking) onto prepared baking sheets. Bake for 11 minutes, switching the pans on the racks and rotating each 180 degrees halfway through (the cookies will look slightly underdone.) Let rest for 5 minutes on the baking sheet, then remove to a wire rack to let cool completely. Or not.
Bring 1 inch of water to a gentle simmer in the bottom of a double boiler (ensure that the water is just barely simmering). Place semi-sweet chocolate and butter in the top of the double boiler. Gradually heat and stir, just until the butter melts. Remove from simmering water and stir until chocolate melts completely. The chocolate may be thick—this is OK, but ensure the chocolate does not smell or taste burned. Set aside to cool.
In a large bowl, stir together the flour, baking powder, and salt. Set aside.
Once chocolate has cooled slightly (it should be warm but not hot), whisk in the granulated sugar, espresso powder, and vanilla (if the chocolate is very thick, you may need to use a mixer.) Mix in the eggs one at a time, ensuring that you incorporate well after each. Add the chocolate mixture all at once to the dry ingredients, then fold in with a wooden spoon, until the flour is nearly incorporated. The batter will be very thick. Fold in the hazelnuts and white chocolate chips.
Scoop cookies by tablespoons (take care to measure the dough to ensure proper baking) onto prepared baking sheets. Bake for 11 minutes, switching the pans on the racks and rotating each 180 degrees halfway through (the cookies will look slightly underdone.) Let rest for 5 minutes on the baking sheet, then remove to a wire rack to let cool completely. Or not.
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