Description
Rich and fudgy brownie cookies infused with espresso for an extra coffee kick.
Ingredients
Scale
- 113g (½ cup) unsalted butter
- 170g (6 oz) bittersweet chocolate, chopped
- 2 tsp espresso powder
- 2 large eggs
- 150g (¾ cup) granulated sugar
- 50g (¼ cup) light brown sugar, packed
- 1 tsp vanilla extract
- 50g (½ cup) all-purpose flour
- 25g (¼ cup) Dutch-process cocoa powder
- ½ tsp baking powder
- ¼ tsp kosher salt
- Flaky sea salt, for topping (optional)
Instructions
- Melt Chocolate and Butter – In a small saucepan or microwave-safe bowl, melt the butter and chopped bittersweet chocolate together until smooth and glossy. Stir in the espresso powder while the mixture is still warm. Set aside to cool slightly — you don’t want it piping hot when you mix it with the eggs.
- Whip the Eggs and Sugar – In a mixing bowl, beat the eggs, granulated sugar, light brown sugar, and vanilla extract using a hand mixer or stand mixer for 3–4 minutes on high speed. The mixture should become pale, thick, and airy. This step is key to getting that iconic brownie-like crinkle top.
- Combine the Mixtures – Slowly pour the slightly cooled chocolate mixture into the whipped eggs and sugar. Use a spatula to gently fold everything together until fully combined.
- Add the Dry Ingredients – Sift in the flour, cocoa powder, baking powder, and salt. Gently fold into the wet ingredients just until no dry spots remain. Be careful not to overmix — you want to keep the batter light but cohesive.
- Scoop and Bake – Using a cookie scoop, portion the batter onto a parchment-lined baking sheet, spacing the cookies a couple of inches apart. Bake at 350°F (175°C) for 10–12 minutes. You’ll know they’re ready when the tops are crackled and the centers still look slightly underdone.
- Cool and Sprinkle – Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack. While they’re still warm, sprinkle with a pinch of flaky sea salt, if using, to balance the richness.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For added richness, you can use half dark chocolate and half milk chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg