ESPRESSO BROWNIE COOKIES

Espresso Brownie Cookies image

Treat your guests to these mouth-watering espresso brownie cookies. Perfect dessert for chocolate lovers.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 16

Number Of Ingredients 10

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Ingredients

10 oz semisweet baking chocolate, chopped
6 tablespoons butter or margarine, cut-up
3/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
2 eggs
2 tablespoons instant espresso powder or granules
1 teaspoon vanilla
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

In medium microwavable bowl, microwave chocolate and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
Meanwhile, in small bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat brown sugar, eggs, espresso powder and vanilla with electric mixer on medium speed 3 minutes. Add cooled chocolate mixture; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in chocolate chips. Refrigerate dough 30 minutes or until firm enough to handle.
Heat oven to 350°F. Shape dough into 2-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until tops are cracked and dry (cookies will still be soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 25 g, TransFat 0 g