Chocolate Brownie Cookies

1/4 cup all-purpose flour (yes,

this is the correct amount!)

1/4 tsp baking powder

1/8 tsp salt

2 large eggs

2/3 cup granulated sugar

1/2 tbsp brewed espresso (or you can

use reconstituted espresso powder)

1 tsp vanilla extract

2 tbsp unsalted butter

5 oz extra-bittersweet chocolate

 (70% or higher), chopped

2 oz unsweetened chocolate, chopped
3/4 cup mini chocolate chips

Preheat oven to 375°F.

 

Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour,

 baking powder, and salt.

 

 Set aside. In the bowl of an electric mixer,

briefly whip the eggs to break them up.

 

 Add the sugar, espresso, andvanilla and beat on

high speed for 15 minutes, until thick.

 

(This will help add body to the batter because

 there is so little flour in the recipe.)

While the eggs are whipping, place

 the butter in the top of a double boiler,

 or in a small metal bowl suspended

 over a pot of simmering (not boiling)

 water, and scatter the extra-bittersweet

and unsweetened chocolate on top

 

. Heat until the butter and chocolate melt.

 Remove the boiler top from over

 the water and stir the chocolate

 and butter until smooth.

Gently fold the chocolate mixture

 into the egg mixture until partially

 combined (there should still be some streaks).

 

 Add the flour mixture to the batter and

 carefully fold it in. Fold in the chocolate chips.

 If the batter is very runny, let it rest

until it thickens slightly, about 5 minutes.

Drop the batter by heaping teaspoonfuls

 onto the prepared baking sheets

and bake until puffed and cracked, 8 to 9 minutes.

 Cool on a wire rack before

 removing from the baking sheets.

NOTE: Most of us use tablespoons

 to measure out cookie dough.

Claudia calls for teaspoons, 1/3 the size of normal!

 If you want larger cookies or more of them,

 double the recipe.