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?
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
How to Make It
Preheat oven to 350°.
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.
When the cookies are done, they'll be cracked on top and still moist in the center.
Haven't made these, but they do look delicious. I feel they deserve a five to counter-balance the "one" given by the person who subbed the sugar for Splenda. Although it would be awesome if that worked, when there are cookies such as these that have so much sugar in them, it's unwise to substitute all of the sugar for sugar substitute. Different molecular structure, different effect!
These cookies are delicious -- very chocolaty, but it's nice that just one satiates the chocolate craving. I only used 2 cups of sugar, which was plenty. Sprayed one parchment with cookie spray and not the other -- didn't seem to matter. It made about 38 good sized cookies. Will definitely make again.
Took other reviewers advice and added 1 T coffee liquor instead of instant. I think you could also to a 1 T leftover coffee if you have it on hand. Also used eggwhites topped off with a little milk to get to 1/2 cup instead of egg substitute (next time I would just add some water) which I didn't have. Added some white whole wheat flour because I had it on hand. Cut sugar back to 2 cups which seemed to be plenty. No walnuts so I used toasted hazelnuts chopped. Also used whatever chocolate chips I had around, mostly dark chocolate and did about 1/3 cup. My husband said they were like little brownies and had a nutty flavor without the crunch of the nuts. Really like these and would make them anytime.
These cookies took on a very distasteful texture due to the large portions of sugar we were instructed to add into the mixture. Unfortunately, the laughter inspired by the poor outcome of the cookies was the only satisfaction these cookies gave my dad and I ( and his paramour). anyways, good times...good times. thank you myrecipes.com for the joy that we could not have found otherwise. Stay Classy New York.
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