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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Crispy on the outside, chewy on the inside, and rich and delicious all the way around is how readers rate these brownie-like cookies. Need we say more? Ingredients:
1 1/2 tablespoons butter |
2 ounces bittersweet chocolate, coarsely chopped |
2 ounces unsweetened chocolate, coarsely chopped |
1 tablespoon instant coffee granules |
1 tablespoon hot water |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1/2 cup unsweetened cocoa |
2 teaspoons baking powder |
1/8 teaspoon salt |
2 1/2 cups sugar |
1/2 cup egg substitute |
2 large eggs |
1/2 cup chopped walnuts |
1/4 cup semisweet chocolate minichips |
Directions:
1. Preheat oven to 350°.
2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
4. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
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