Chocolate Chip Brownie Cookies

1 1/2 cups all-purpose flour (375 mL)

1/2 cup unsweetened cocoa powder (125 mL)

1 –2 tsp instant coffee powder (5-10 mL)

3/4 tsp baking powder (4 mL)

3/4 tsp salt (4 mL)

1/2 cup granulated sugar (125 mL)

1/2 cup brown sugar (125 mL)

1/2 cup canola oil (125 mL)

1 egg (1)

1/4 cup water (60 mL)

1 tsp pure vanilla (5 mL)

3/4 cup chocolate chips (175 mL)
1. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Whisk the flour with the cocoa, coffee powder, baking powder and salt in a medium bowl.
3. In a separate large bowl, whisk the sugars with canola oil until light in colour. Beat in the egg, water and vanilla until well-combined.
4. Add flour mixture and stir until combined.
5. Stir in chocolate chips. Roll into balls (rolled with about 2 level Tbsp each) and place about 2”(5 cm) apart on prepared sheets.
6. Bake, switching sheets on racks halfway, 10 min or until just cooked. Transfer to a rack to cool completely.
Make-ahead: Make the batter then cover and keep in the fridge up to 2 days. Bring to room temperature then scoop into balls as in recipe.