Melt in your mouth Brownie cookies

These brownie cookies are to die for. After much trial and error I got them right....I am so excited.

These brownie cookies are really chocolaty :-) They practically melt in your mouth. They are also very fragile, since they don't have all of the flour to tough them up.....its ok though...they are really good!

There is not much I can say about these cookies. If you make them just make sure you fold in the flour and melted chocolate gently into the egg batter and for sure let the cookie mixture sit for 10 minutes before baking so that it can thicken up a bit. If you skip this step the cookies won't have the crackle appearance of the brownie cookie!!

Enjoy!!

The left picture depicts the eggs, espresso, vanilla, and sugar after 5 minutes being beaten with the electric whisk, which resulted in a thick egg batter, this is what you want to achieve. The right picture shows you the cookie batter which was also thick after letting the batter rest for 10 minutes before transferring to the cookie sheet.

These cookies are really chewy and chocolaty :-)

Ingredients

Yields 30-32 cookies

1/4 cup whole wheat pastry flour plus 2 tablespoons
1/2 cup unrefined sugar
1/4 teaspoon baking powder
1/2 teaspoon instant coffee powder
1 teaspoon vanilla
1 tablespoon olive oil
2 tablespoons butter
1 cup dark chocolate chips
1/2 cup semi sweet chocolate chips
2 eggs

In the bowl of an electric mixer, add the sugar, espresso, eggs and vanilla and beat on high speed for about 5 minutes, until thick. 

While the eggs are whipping, place the butter, oil and dark chocolate chips in the top of a double boiler. Heat until the butter and chocolate melt. Combine until smooth.

Gently fold the chocolate mixture into the egg mixture. Add the flour and baking powder and carefully fold it in. Fold in the chocolate chips.

Let the batter rest for about 10 minutes until it thickens slightly.

Preheat oven to 375°F. Line baking sheet with parchment paper.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, about 7 to 8 minutes. Cool on a wire rack before removing from the baking sheets.