Okay, I’m starting a new series here on the blog… devoted entirely to my crazy pregnancy cravings.
So be aware that most of these will probably have absolutely no nutritious value whatsoever.
But man, will they taste good!
And for now, I’m really okay with that.
I had to start with, of course, chocolate. (I know, big surprise… but seriously, I cr-ave it; breakfast, lunch and dinner. And dessert. And snack. And in the middle of the night when I’m awake with darn insomnia.)
Anyways, this was my attempt to fulfill my need for something chocolate plus.
Deep Dark Chocolate Toffee Espresso Brownie Cookies, adapted from Just a Taste
3 oz unsweetened chocolate, chopped
2 c bittersweet or dark chocolate chips
8 T (1 stick) unsalted butter, diced
3 large eggs
1 c plus 3 T sugar
1 T instant coffee granules
3/4 c all-purpose flour
1/3 t baking powder
1/4 t salt
1 c toffee pieces
Preheat the oven to 350ºF.
In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 c 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. Add the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips and toffee pieces.
Portion heaping tablespoons of batter about 2 inches apart on parchment paper or Silpat-lined baking sheet.
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.
Makes about 2 dozen cookies.
Additional notes from the original recipe:
The batter will be much looser than your average cookie dough.
When in doubt, underbake the cookies, as they’ll continue firming up as they cool on the cookie sheet.
Obviously, I had some serious ideas of what I wanted included in this recipe.
(What the baby wants, the baby gets.)
But I actually started this recipe wanting to lower the amount of coffee flavor in half… instead, I misread it and instead of lowering the instant coffee from 2 t to 1 t, I thought I was lowering 2 T to 1 T (which actually increased the coffee flavor). But really, it was a happy accident.
And I do have to say all the flavor compliment each other well.
This is not a sweet cookie, so be aware. (If you want it sweeter, check out the original recipe and use semi sweet chips instead or use semi sweet bakers chocolate.) It is rich and chocolately – and the texture is just like a brownie. It’s got a little crisp outside and absolutely full of chewy goodness on the inside.
If I were to make it again, I might actually break up toffee bars instead of using the toffee pieces, so you can really taste them in each bite. But other than that, I found these excellent.
And very, very satisfying.
I hope you do, too!