Chocolate brownie cookies

Paul Gregory

Makes 8 cookies

Ingredients

• 2 large eggs
• 130 g (4½ oz) caster sugar
• ½ tablespoon (7.5 ml) (0.25 fl oz) brewed espresso
• 1 vanilla pod
• 20 g (¾ oz) butter
• 140 g (5 oz) extra bitter sweet chocolate
• 60 g (2½ oz) unsweetened chocolate
• 60 g (2½ oz) plain flour
• ¼ teaspoon (1.25 ml) baking powder
• ⅛ teaspoon salt
• 125 g (4½ oz) chocolate chips, chopped and frozen    

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Whisk the eggs.
3. Split the vanilla pod down its length with a sharp knife and scrape the seeds into a bowl.
4. Discard the vanilla pod. Add the caster sugar and espresso to the seeds and mix together. Add to the eggs and whisk until thick.
5. Melt the butter, the bitter chocolate and the unsweetened chocolate in a glass bowl over a pan of  simmering water and stir gently.
6. Once smooth, pour the melted chocolate into the egg mixture and mix, leaving some streaks.
7. Mix together the plain flour, baking powder and salt before gently folding these into the egg mix.
8. Add the frozen chocolate chips to the rest of the ingredients. If the mixture is runny, leave it for 5 minutes to thicken.
9. Line a baking sheet with silicon or greaseproof paper.
10. Using a teaspoon drop the mixture onto the baking tray.
11. Put in the oven and bake for 8–9 minutes.

To serve

Serve warm with a mug of cappuccino.

Did you know?

Some milks are better suited to foaming than others. Because the whey proteins are the critical stabilizers, milks that are fortified with added protein – usually reduced fat and skimmed milk – are most easily foamed.  Full fat foams on the other hand are fuller in texture and flavour.