Coffee Brownie Cookies

#Fairbruary

INGREDIENTS

Dough (for 9 big cookies)

30 ml freshly brewed Café Royal Espresso
200 g Migros Bio Cremant chocolate
90 g flour
10 g cocoa powder
60 butter, cubed
2 large eggs at room temperature
80 g white sugar
80 g light brown sugar
1 tsp baking powder
50 g chocolate chips
Pinch salt

PREPARATION

Preheat the oven to 180 C. Line a baking tray with parchment paper.
Melt chocolate and butter on a water bath: fill a saucepan with water and place place a heat-safe bowl of chocolate and butter in it (water should not touch the bowl). Reduce the heat to low as soon as the water starts to simmer, let the chocolate and butter melt until smooth, stirring occasionally. Set aside to cool.
In a large bowl, using a hand mixer, beat sugars and eggs for 5 minutes until pale and fluffy.
In another bowl combine flour, baking powder and salt.
Add chocolate mixture to the egg mixture and fold in with a spatula. Pour in Espresso and fold in with a spatula. Add flour mixture and fold in again.
Scoop tablespoonfuls of the batter onto the baking tray, making sure to leave enough space in between. Add 5-7 chocolate chips on each cookie.
Bake for 11-12 minutes. Leave on the baking tray for 10 minutes, then transfer onto a wire rack to cool completely.

Tip: Enjoy together with a cup of your favourite cup of freshly brewed Fairtrade coffee

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