Have you ever done something so monumentally stupid that you just sort of stand back, look at yourself and marvel? I have. Like today, when I so ingeniously returned the library book with the recipe for these cookies in it before I had copied the recipe. Wow.
Luckily, I have a pretty good short-term memory and I think I got everything right. If you’re skeptical, I don’t blame you. But you might blame yourself if you miss out on this deliciousness.
The cookie is thin and flat, crispy on the outside but oh-so-soft and fudgy on the inside. You may want to freeze the cookies, because they are super soft and can be quite messy. Please take my word for it, I’m wise by experience.
The spread in the middle is simply melted white chocolate, which lightens and complements its dark cousin beautifully. No, I don’t consider them sisters. They are not that close.
Thin Brownie Cookies
13 oz. dark chocolate, melted and cooled
2 sticks butter
1/2 c. granulated sugar
2 c. brown sugar
1 t. vanilla extract
6 eggs (I know! Its a lot….)
2 c. flour
2.5 t. baking powder
1 t. salt
1 t. espresso powder
1 c. mini chocolate chips
White chocolate, melted (the amount depends on how many sandwiches you want to make and how many solo cookies you want)
Preheat the oven to 325 degrees F.
Melt and cool your dark chocolate (I used Hershey’s special dark).
In a large mixing bowl, beat together the butter and sugar. Add the vanilla, then the eggs, one at a time. Mix in melted chocolate.
In a separate bowl, whisk together flour, baking powder, salt, and espresso powder. Add dry ingredients to wet. Mix until just combined. Add mini chocolate chips.
Refrigerate dough for 1/2 hour (optional, but the dough is easier to work with when chilled).
Drop by rounded tablespoons onto silicone baking mats. Bake for 10 minutes, or until tops crackle. (Cookies will spread: best to put about 12 cookies on a sheet)
Meanwhile, melt white chocolate. Spread between two baked and cooled cookies. Refrigerate for best results. Enjoy!