Espresso Chocolate Chip Brownie Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The best of both worlds combine in this chocolate-loaded recipe for soft and chewy brownie cookies with just a touch of espresso.
Ingredients
- 3 ounces unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 8 tablespoons unsalted butter, diced
- 3 large eggs
- 1 1/8 cup sugar
- 2 teaspoons instant coffee granules
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 ºF.
- In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove the smaller pan containing the chocolate from the double boiler and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar and instant coffee granules on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.
- Slowly add the chocolate mixture to the bowl, whisking just until combined.
- Turn off the stand mixer. Sift the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips.
- Portion heaping tablespoons of batter about 2 inches apart on a parchment- or Silpat-lined baking sheet. (See Kelly's Notes.)
- Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top. Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.
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