Fall is here!!

Fall is here! (to stay I hope!). The thought of this excites me sooo much! So many hours with my fuzzy blanket, good beer and book in hand to look forward to. And what better to enjoy than chocolate brownie cookies! All ooey, gooey and chewy, get a good book, big glass of milk and a plateful of these guys!

Chocolate Brownie Cookies

Makes approx 26 cookies

8 ounces bittersweet chocolate (chopped or in chips)
3 Tablespoons (1 1/2 ounces) butter
1 cup sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup all­purpose flour
1/4 teaspoon baking powder
1/4 teaspoons salt

1. In a double boiler, or in the microwave, slowly melt together the chocolate and butter. Continue stirring until chocolate and butter are both melted and smooth.
*If using the microwave, heat in 10-15 second increments to avoid burning the chocolate. After each little zap in the microwave, take out the chocolate/butter mixture and give it a good stir. As soon as the butter has melted stop microwaving. Keep stirring until the chocolate has melted too.


2. In large bowl, beat together the sugar and eggs until throughly combined. Add the melty chocolate mixture and stir until incorporated.

3. In the same bowl, add the rest of the ingredients. Then pop the dough in the fridge for an hour or so until it is firm.

4. Heat oven to 325 degrees F. Drop tablespoons of the dough onto lightly greased or parchment paper lined cookie sheets.

5. Bake for 10-12 minutes, just until the tops have begun to crack. Remove and let cool. Cookies keep up to 4-5 days, stored in an airtight container at room temp.