CHOCOLATE BROWNIE COOKIES FROM GRAMERCY TAVERN
Steps:
- Preheat oven to 375 degrees. Line two cookie sheets with parchment or silpat sheets. Whisk flour, baking powder and salt together in a small bowl. In an electric beater bowl fitted with a whisk attachment whip eggs until foamy. Add vanilla, espresso and sugar and beat on high speed until thick, usually about 15 minutes. While eggs are beating, melt bittersweet and unsweetened chocolate with the butter in a double boiler. Gently fold melted chocolate into thickened egg mixture. Mixture should still be streaky. Fold in flour, then fold in chips. Drop by heaping teaspoonfuls onto prepared baking sheets leaving an inch or two between cookies. Bake for 8 or 9 minutes until puffed and slightly cracked. Cool on a wire rack before removing them from baking sheet.
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