In passing, I have mentioned Giada’s Brownie cookies many times and spoken of my attempts to add some nutritional value to these; however, I now must accept defeat. I have made these cookies too many times to count and have tried every flour and low carb trick I know but to no avail. These cookies are never going to be anything that I can have on a regular basis so I must accept my fate and just eat the gooey, chocolatey goodness as is (from time to time, of course).
I did make some slight alterations to the recipe but coming from the expert (me making this recipe at least 20 times), don’t mess with perfection. I did make the recipe smaller so the hubs and I wouldn’t eat the whole thing at one time (trust me, we tried the “making the whole batch and putting them in the freezer” and it didn’t work) and I did add espresso powder because it really kicks up the flavor. Also, added some extra chocolate to increase the fudgey, gooey-ness.
If you have a lot of willpower, make Giada’s original recipe (with ganache and strawberry preserves) but if not, make my smaller version with just the brownie cookie part. It’s the best part, anyway ;-)
- 12 oz bag of semi-sweet chocolate chips
- 2 Tbsp butter, unsalted
- 1/4 cup all purpose flour
- 1/2 tsp espresso powder
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 large egg + 1 large egg white
- 1/3 cup sugar
- 1 tsp vanilla
- Add 1 cup of the chocolate chips with the butter and melt (I do this in the microwave, heating at 30 second intervals & stirring in between).
- Set chocolate mixture to the side to cool.
- Using a stand mixer, mix together the eggs, sugar and vanilla. Mixing on medium high for about 5 to 7 minutes, until light and fluffy.
- Whisk together the flour, espresso powder, baking powder and salt in a small bowl and set aside.
- When egg mixture is done, add the chocolate mixture.
- Add flour mixture.
- Add remaining chocolate chips.
- Place batter in refrigerator for about 30 minutes to firm up.
- While batter is cooling, preheat oven to 375 degrees & prepare baking sheets with parchment paper.
- Scoop batter onto baking sheets (I use a #60 disher, about the size of a Tbsp).
- Bake for 12-15 minutes.
Recipe adapted from Giada De Laurentiis.
By the way, I also wanted to take a moment to announce the winner for the May Giveaway. As indicated in the $20 giveaway instructions, each contestant could enter by leaving a comment regarding their fruit/vegetable. Additional entries could be obtained by tweeting, following, etc. but all entries had to be left on separate comments from the blog post. I then utilized the ID number from all the comments for assignment to a random number generator to select the winner:
According to the fancy, schmancy number machine, our lucky winner is comment number 13300 … Pingle, you are our lucky winner! Email me with the address that is associated with your paypal account so I can send your prize!
Thank you so much to all my fabulous Food Story readers for participating in the giveaway.