Espresso Brownie Cookies

Recipes from The Big Book of Cookies by Betty Crocker are used by permission of John Wiley & Sons, Inc. Copyright © 2012.

Espresso Brownie Cookies

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    Ingredients

    10 ounces semisweet baking chocolate, chopped 1 cup packed light brown sugar
    6 tablespoons butter or margarine, cut-up 2 eggs
    3/4 cup all-purpose flour 2 tablespoons instant espresso powder or granules
    1/2 teaspoon baking powder 1 teaspoon vanilla
    1/2 teaspoon salt 2 cups semisweet chocolate chips

    directions

    Total:
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    • 1

      In medium microwavable bowl, microwave chocolate and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.

    • 2

      Meanwhile, in small bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat brown sugar, eggs, espresso powder and vanilla with electric mixer on medium speed 3 minutes. Add cooled chocolate mixture; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in chocolate chips. Refrigerate dough 30 minutes or until firm enough to handle.

    • 3

      Heat oven to 350°F. Shape dough into 2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until tops are cracked and dry (cookies will still be soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

    notes

    1. Instant coffee granules can be substituted for instant espresso.
    2. When forming dough balls, use a cookie or ice cream scoop for uniform size.

    nutritional information

    Calories:
    300
    Fiber:
    3 g
    Fat:
    16 g
    Saturated Fat:
    10 g
    Carbohydrates:
    35 g
    Protein:
    3 g
    Sodium:
    135 mg
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