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

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