Chocolate Brownie Cookies

I know that I said we were going to try eat healthier but it is nice to give the kids a treat every once in a while.  These cookies are delicious, chewy, moist and delicious and best of all easy to make.  My kids wanted to have cooking school at home so we decided to make these cookies.  The kids loved helping me and they were really easy to make.  My favourite type of cookies are chewy ones so these are right up  my alley. 

Chocolate Brownie Cookies

yields 26 cookies without chips, 30 cookies with chips

8 ounces bittersweet chocolate (chopped or in chips)

3 Tablespoons (1 1/2 ounces) butter

1 cup sugar

3 large eggs

1 teaspoon espresso powder

1 teaspoon vanilla

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoons salt

1 cup chocolate chips (optional)

In a double boiler, or in the microwave, gently melt together the chocolate and butter.  To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat.  Stir till all the chocolate melts.

In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined.  You don’t need a mixer, just do it in a medium sized bowl with a wooden spoon.   Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips, if you’re using them.  Refrigerate the batter like dough for 1 hour, to make it easier to handle.

Preheat the oven to 325 degrees F.  Lightly grease (or line with parchment) two baking sheets, three if you have them.

Drop the cookie dough by the tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets.  A tablespoon cookie scoop makes this task extremely simple.  Leave about 2″ between the dough balls, as they’ll spread as they bake.

Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked.  They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’re done.  The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy.  Remove the cookies from the oven, and top each with a kiss-shaped chocolate, a bittersweet chocolate wafer, or a chocolate covered sunflower seed.  Wait 5 minutes then transfer the cookies to a wire rack to cool.