MELT IN YOUR MOUTH BROWNIE COOKIES

YIELD: 30-32 COOKIES INGREDIENTS:

 1/4 cup whole wheat pastry flour plus 2 tablespoons 
1/2 cup unrefined sugar 
1/4 teaspoon aluminum free baking powder 
1/2 teaspoon instant coffee powder 
1 teaspoon vanilla 
1 tablespoon olive oil 2 tablespoons butter
 1 cup dark chocolate chips 
1/2 cup semi sweet chocolate chips
 2 eggs

 DIRECTIONS: In the bowl of an electric mixer, add the sugar, espresso, eggs and vanilla and beat on high speed for about 5 minutes, until thick. While the eggs are whipping, over low heat, place the butter, oil and dark chocolate chips in the top of a double boiler. Heat until the butter and chocolate melts and combine until smooth. Gently fold the chocolate mixture into the egg mixture. Add the flour and baking powder and carefully fold it in. Fold in the semi sweet chocolate chips and let the batter rest for about 10 minutes until it thickens slightly. Preheat oven to 375°F. Line a baking sheet with parchment paper. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, about 7 to 8 minutes. Cool on a wire rack before removing from the baking sheets.