Brownie Batter Cookies

Preparation time : 15 min
Baking time: 15 min
Serving :15 to 20 cookies

INGREDIENTS:

• 70 g dark chocolate, chopped 
• 3 tbsp cream
• 1/4 cup unsalted butter
• 4 1/2 tsp enr-g  powder (egg replacer)
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 tablespoons unsweetened natural cocoa powder
• 1/2 teaspoon instant coffee powder
• 1/4 teaspoon baking powder
• pinch salt, optional and to taste
• 1 cup semi-sweet chocolate chips

Method:

1. Preheat oven to 350 F/180 C and grease Backing tray or baking tray lined with Backing sheet , keep aside.
2. In bowl add chocolate, cream and melt in double boiler. keep aside.
3. In a large, mixing bowl, Add butter, sugar whisk until smooth.
4. Take another bowl add enrg powder and 3 to 4 tbsp warm water whip until light fluffy.
5. Now Add butter mixture and powder mixture, vanilla, instant coffee powder, mix well.
6. Sift flour, baking powder, cocoa powder.
7. Combine all the dry & wet ingredients, chocolate mixture, in a bowl and mix gently till the mixture binds well.
8. Dough will Refrigerate for hour.
9. Divide the mixture into equal portions and shape each portion into lightly flat round cookie.
10. Arrange the cookies on the baking tray and Sprinkle sugar on cookie top. 
11. Bake in a pre-heated oven for at 180°c (360°f) for 10 to 15 minutes.
12. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary.
13. Allow cookies to cool in pan for at least 15 minutes before removing them. 
14. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Note:

If you want to make brownie chocolate chips cookies add 1 cup chocolate chips in dry ingredients and make dough.