So here I go talking about brownies and doughnuts in the last post, and instead I bring you brownie cookies. These aren’t even what I made I last night. I’m such a tease!

It’s really because I didn’t get the photos uploaded last night.

And because I’m working through a killer food coma at the moment. They brought in (mediocre) pizza at the office, and I proceeded to eat not one but three and a half slices and a some arugula pear salad. I didn’t even like the pizza but I kept trying the various flavors (puttanesca, garlic shrimp, sausage combo, and Hawaiian). Seriously, none of them were stellar. The crust was flat and lifeless. The ends were cardboard. It really was no bueno, which is a bummer since pizza is normally so good.

So yeah, about cookies. These are brownie cookies, which are almost like brownies in general, which I did make last night (and they’re awesome, you’ll see). I also had to use the Ghirardelli mint chips I found because that just makes sense, especially this time of year. I made a half batch and we proceeded to eat them all in almost one sitting. These little cookies were all that were left from the photo shoot. I promptly ate them as soon as I was done. They’re that kind of cookie. If you want lighter and fluffier, eat them when they’re done cooling. If you want more dense, brownie-esque texture, pop them in the fridge. It’s just that simple.

Inspiration: Eat Good 4 Life

Ingredients

1/4 cup + 2 tablespoons whole wheat flour

1/2 cup sugar

1/4 teaspoon baking powder

1/2 teaspoon espresso powder

1 teaspoon vanilla

1 tablespoon olive oil

2 tablespoons butter

1 cup dark chocolate chips

1/2 cup mint chips

2 eggs

Preparation

In the bowl of a mixer, add the sugar, espresso, eggs, and vanilla. Mix until light and fluffy, about five minutes While that mixes, melt the dark chocolate chips, butter, and olive oil together in a double boiler or microwave. Stir until smooth. Pour the chocolate into the egg mixture and softly mix. Fold in the flour, espresso powder, and baking powder. Add in the mint chips. While the batter rests, preheat the oven to 375º. Line a baking sheet with a silpat or parchment. After 10 minutes, pour heaping teaspoons of batter onto the baking sheet. Bake for 7-8 minutes. They still will be soft to the touch. Allow to cool fully before eating or they have a tendency to fall apart.