Description
These Dark Chocolate Espresso Brownie Cookies combine rich, decadent chocolate with a bold espresso kick, delivering a chewy, fudgy texture reminiscent of brownies but in a convenient cookie form. Perfect for coffee lovers and chocolate enthusiasts alike, these cookies offer a sophisticated twist that pairs beautifully with a cup of your favorite brew.
Ingredients
Scale
Butter and Sugars
- 1 cup (226g) unsalted butter
- 1½ cups (300g) granulated sugar
- 1 cup (200g) packed brown sugar
Wet Ingredients
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 2 cups (340g) dark chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Melt Butter: In a medium saucepan over low heat, melt the unsalted butter until fully liquid. Remove from heat and allow to cool slightly to avoid cooking the eggs when combined.
- Mix Sugars and Eggs: In a large mixing bowl, stir together granulated sugar, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well after each addition to achieve an even mixture. Stir in vanilla extract and instant espresso powder until completely blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined to avoid overmixing. Gently fold in the dark chocolate chips or chunks.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which helps control spreading during baking.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of chilled dough about 2 inches apart onto the prepared baking sheets to give room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and fudgy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up further before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough is important for shaping and to prevent excessive spreading during baking.
- You can substitute the dark chocolate chips with semi-sweet or bittersweet chocolate according to your preference.
- If you prefer a stronger coffee flavor, increase espresso powder to 1½ tablespoons.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a vegan variation, substitute butter with plant-based margarine and use flax eggs or other egg replacers.
