Description
These Dark Chocolate Espresso Brownie Cookies are a decadent treat combining the rich flavors of dark chocolate and espresso. Fudgy like brownies yet chewy like cookies, they offer the perfect balance of sweet and slightly bitter espresso notes, perfect for coffee and chocolate lovers alike. Easy to prepare and baked to perfection, these cookies make a delightful dessert or an energizing snack.
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter
- 1½ cups (300g) granulated sugar
- 1 cup (200g) packed brown sugar
- 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 easy cleanup.
- Melt Butter: In a medium saucepan, melt the butter over low heat. Once fully melted, remove the pan from heat and allow the butter to cool slightly so it doesn’t cook the eggs later.
- Mix Sugars and Eggs: In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Beat the mixture until it is smooth and homogenous. Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter. Stir in the vanilla extract and instant espresso powder until fully incorporated, providing that rich coffee flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening and flavoring agents. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies. Finally, fold in the dark chocolate chips or chunks, ensuring they are evenly dispersed throughout the dough.
- Chill Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 30 minutes. This step firms the dough for easier handling and helps prevent the cookies from spreading too much during baking, preserving their chewy texture.
- Scoop Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should be set while the centers remain soft, giving a fudgy brownie-like interior.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and finishes the setting process.
Notes
- Chilling the dough is essential for the perfect texture and to prevent excessive spreading.
- You can substitute the dark chocolate chips with semi-sweet or milk chocolate according to your preference.
- For a stronger coffee flavor, increase the instant espresso powder up to 1½ tablespoons.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Ensure you do not overbake to maintain a soft and chewy center.
