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Dark Chocolate Espresso Brownie Cookies Recipe

Dark Chocolate Espresso Brownie Cookies Recipe
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★★★★★

4.9 from 20 reviews

Delight in the rich and decadent Dark Chocolate Espresso Brownie Cookies, perfectly combining the deep flavors of dark chocolate and espresso with a chewy brownie-like texture. These cookies offer an irresistible treat for coffee and chocolate lovers alike, with a crispy edge and soft, fudgy center.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
  2. Melt Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and allow it to cool slightly to prevent cooking the eggs in the next step.
  3. Mix Sugars and Eggs: In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Beat until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to achieve a smooth batter. Stir in the vanilla extract and instant espresso powder until fully incorporated, ensuring a deep coffee flavor.
  4. 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 agent and flavors. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough cookies. Fold in the dark chocolate chips to infuse bursts of melty chocolate in every bite.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to scoop and helping cookies retain their shape while baking.
  6. Scoop Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake: Bake the cookies for 10–12 minutes, or until the edges are set and slightly crisp while the centers remain soft and fudgy. Avoid overbaking to keep the chewy texture.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and lets them firm up properly.

Notes

  • For an extra espresso kick, sprinkle a pinch of espresso powder on top of the cookies before baking.
  • Make sure not to overbake; the cookies will look slightly underdone in the center but will firm up as they cool.
  • Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • You can substitute dark chocolate chips with bittersweet or semi-sweet chocolate depending on your sweetness preference.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend with xanthan gum.

Nutrition

Keywords: dark chocolate, espresso, brownie cookies, chocolate cookies, coffee flavor, chewy cookies, chocolate chips

Find it online: https://liamjayne.com/dark-chocolate-espresso-brownie-cookies-recipe/