1/4 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso (optional)
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 oz. extra bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375 degree. Lin baking sheets with parchment paper.
Whisk together flour, baking powder and salt in a small bowl.
Briefly whip eggs to break them up in an electric mixer bowl. Add the sugar, espresso, and vanilla. Beat on high speed for ten minutes, until tripled in volume.
While eggs are whipping, place the butter in the top of a double boiler or a metal bowl suspended over a pot of simmering (not boiling) water, and scatter the bittersweet and unsweetened chocolate on top. Heat until butter and chocolate melt. Remove from heat and stir the butter and chocolate until smooth.
Gently fold chocolate mixture into the egg mixture until partially combined (there should still be some streaks)
Add the flour to the batter and carefully fold in. Then fold in the chocolate ships. Let batter rest for ten minutes during which time it will thicken slightly.
Drop batter by heaping teaspoons onto the prepared baking sheets and bake until puffed and cracked, about 8 to 10 minutes (mine took the full 10). Cool on a wire rack before removing from baking sheet.
Was the recipe easy to follow? It was relatively easy, but with double boiling and parchment paper and folding, it was a bit fussy for me.
Did the dish taste good? The cookies were very good. I'll be interested to find out if they ever get crunchy, for now they are very chewy.
Would you ever make it again? Probably not. It was just too much work - three types of chocolate, the double boiler, etc. I will stick to the boxed brownies for me next time.