Heaven in a single bite, isn’t that what we all want? Cookies have a reputation for being just that, and these Coffee Chocolate Brownie Cookies are nothing short of divine! Crispy on the outside, chewy moelleux-esque on the inside, this cookie unites the best of both worlds.

Ingredients:

35 gr self-raising flour (yes, you read this right. 35 gr)
or 35 gr of flour and 1/4 tsp of baking soda
18 gr salt
2 large eggs
130 gr granulated sugar
1 tbsp coffee (the stronger the better, I usually go for the Nespresso Apeggio* )
1 tsp vanilla extract
2 tbsp unsalted butter
200 gr dark chocolate (70% or more)

Optional: 120 gr chocolate chips

First of all, you really did read that right. Only 35 gr of flour go into this recipe, which makes for delicate cookie and a recipe that needs to be followed to a t. Shortcuts are a no no on the way to heaven in a bite!

Preheat the oven to 190°C and line an oven tray with baking paper.
Break the eggs into the bowl of an electrical mixer, and give them a whisk to break them up. Add the coffe, sugar and vanilla, and whip for 15 minutes, and this on high speed. These 15 minutes are needed to add air and body to the mixture. At the same time, mix the self-raising flour (or the flour and the baking soda) and salt together in a separate bowl.

Break the dark chocolate in pieces and place in a metal bowl, together with the butter. Suspend the bowl over hot water (simmering, not boiling) until most of the chocolate and butter has melted. Take the bowl out of the water, and stir the mixture until completely smooth

When the eggs are done whipping, and the batter has this gorgeous airy, bubbly and light consistency, gently add the chocolate and butter mixture and fold it in using a spatula. When the chocolate has almost completely been folded into the egg mixture, add in the flour mixture as well and gently mix the batter a few more times with the spatula.

If you feel like adding even more oomph to these already delicious treats, you can now add the choclate chips to the batter and fold them into the batter as well. Whenever I let the kids choose, they’ll want to add in chocolate M&M’s, and I recently tried adding some small salted caramel cubes, and that was just devilishly delicious.

A heaped teaspoon at a time, dop the batter onto the baking paper, and bake for about 8 – 10 minutes, until the outside starts crisping and cracking up. Let the cookies for a god while before removing them for the baking paper, make yourself a cup of coffee, sit back, and enjoy!