Chocolate Chewy Brownie Cookies
- 1 package (about 20 ounces) brownie mix
- 2 tablespoons all-purpose flour
- 1 teaspoon instant coffee powder
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted
- 2/3 cup white chocolate chips
In the bowl of an electric mixer, place the brownie mix, flour, coffee powder and eggs. Mix on low for about 30 seconds. While mixer is on (low), pour in melted butter. Mix until well blended, about 30 seconds more. Stop the machine, scrape down the sides, remove blade, and stir in white chocolate chips with a wooden spoon. Dough will be very stiff and sticky. Scrape dough into a lidded container and refrigerate for at least 2 hours, or overnight.
When ready to bake, heat oven to 350 degrees. Cover 2 ungreased baking sheets with parchment paper and set aside. Using a small scoop or spoon, drop cookie dough by generous tablespoons or 1-inch balls about 2 inches apart on the prepared baking sheets. Place one baking sheet at a time into the oven, and bake until cookies are firm around the edges but still soft in the center, 10-11 minutes.
Remove the baking sheet from the oven and let the cookies cool on sheet for 2 minutes, then transfer cookies to a wire rack to finish cooling. Serve slightly warm or let cool 20 minutes before storing.
Makes 48-56 cookies, depending on the size of your scoop.
(This article was published in the Pasadena Star-News, San Gabriel Valley Tribune and Whittier Daily News on May 15, 2010.)