Rating: 3.5 stars
19 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 8

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?

Debbie Calhoun
Recipe by Cooking Light January 2007

Gallery

Randy Mayor

Recipe Summary

Yield:
30 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Chef's Notes

When the cookies are done, they'll be cracked on top and still moist in the center.

Nutrition Facts

142 calories; calories from fat 29%; fat 4.7g; saturated fat 2g; mono fat 1g; poly fat 1.1g; protein 2.5g; carbohydrates 25.2g; fiber 1.3g; cholesterol 16mg; iron 1.1mg; sodium 59mg; calcium 29mg.
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