I missed my nephew’s birthday this year, but he’s home now and I really want to treat him to something decadent. Enter Brownie Cookies. Flaky on top and chewy, gooey in the middle these sweeties are so good that they ought to be outlawed. Thank heavens, they’re not. A hint of coffee drops the spotlight on the chocolate.
The baking powder makes the cookies puff up in the oven and, as soon they they come out, they start to cool, centers collapsing, leaving behind crinkly craters on top.
I love baking especially for those I love, but since my nephew is allergic to gluten, I struggle to make my favorite recipes flourless. Then, I discovered sorghum flour, which I love, because I can substitute it for all-purpose flour in any recipe, cup for cup. No weird ingredients, no strange techniques. Get it here.
The violet salt was a purely unnecessary, emotional purchase that turned out to be a treasure. Not all salts are created equal and this stuff is delicious. The rich color comes from grape juice so there’s nothing fake about these tasty little gemstones. Purple looks stunning with chocolate brown, don’t you agree? Get it here.
Makes: 18 3-inch cookies
Prep: 15 mins
Oven: 350 *F
Bake: 12-14 mins
8 oz bitter/semi sweet chocolate (I like the Trader Joe’s Belgian Pound Plus block)
1/2 stick butter
1 tsp instant coffee or good quality ground espresso
2 large free-range eggs, @ room temp
1/4 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
2/3 cup flour
1 tsp baking powder
pinch of salt
violet salt, for garnish
Line 2 cookie sheets with parchment paper.
Melt chocolate, butter and coffee in 30-second spurts in the mic, ~ 2 mins.
Mix well and set aside to cool slightly.
Preheat oven to 350 *F.
Beat eggs with both sugars and vanilla til smooth.
Slowly incorporate melted chocolate-butter mixture.
Place a fine sieve over the mixing bowl and sift flour, baking powder and salt over the batter.
Fold gently by hand until the dry ingredients disappear into the gooey goodness.
Drop tablespoons of batter 2-3 inches apart onto the cookie sheets.
Sprinkle flaky sea salt on top.
Transfer to hot oven and bake 11 mins. If you can smell them, they’re done!
Remove baking sheets from oven, but let the cookies rest 10 mins before using a spatula to move them gently to a metal rack to finish cooling.