Ingredients: 1/4 teaspoon baking powder,1 teaspoon baking soda,1/2 cup canola oil,1/3 cup cocoa powder,3 tablespoons brewed coffee (I use leftover coffee that’s frozen in ice cube trays.),2 large eggs, room temperature,1/2 cup all-purpose flour (I use King Arthur Flour),2 1/4 cups all-purpose flour (I use King Arthur Flour),1 cup granulated sugar,1 1/2 cups granulated sugar,1/4 teaspoon kosher salt,1 teaspoon kosher salt,1 1/2 cups semi-sweet chocolate chips (I used Nestle),2 sticks unsalted butter, softened,1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350 degrees.In a small bowl, whisk together the flour, baking soda and salt. Set aside.In the bowl of a stand mixer, beat the butter, granulated sugar and vanilla until creamy. Gradually add the flour mixture. Slowly stir in the chocolate chips. Set aside.In a large bowl, mix together the oil, sugar and vanilla.
- Add the eggs one at a time mixing thoroughly to combine after each addition. Set aside.In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the egg mixture to the flour mixture and stir until well blended.In a mini muffin tin coated with cooking spray, press about a teaspoon of the cookie dough into each muffin cup to form a bowl.
- Pour a small amount of the brownie batter into each cookie dough cup being careful not to overfill.
- Bake the cookies in a 350 degree oven for approximately 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 2 minutes and transfer to a wire rack to cool completely. Store in an airtight container.
