If you have a serious sweet tooth and a love for bold flavors, get ready to fall head over heels with this Dark Chocolate Espresso Brownie Cookies Recipe. Imagine the deep, fudgy richness of a classic brownie met with the intense kick of espresso and the satisfying crunch of a cookie. These cookies are everything you want when you’re craving something chocolatey yet sophisticated, with that perfect balance of chew and snap. Whether you’re sharing with friends or sneaking one (or two) late at night, these cookies are a delight that’s hard to resist.
Ingredients You’ll Need
This recipe keeps things straightforward, relying on simple yet powerful ingredients. Each one plays a vital role in building the rich texture, intense chocolate flavor, and espresso punch that makes these cookies unforgettable.
- Unsalted butter: Adds luxurious richness and ensures a tender crumb.
- Granulated sugar: Provides sweetness and helps create that perfect chewy texture.
- Brown sugar: Contributes moisture and a subtle caramel undertone.
- Large eggs: Bind the ingredients together and add structure.
- Vanilla extract: Enhances and rounds out the deep chocolate flavor.
- Instant espresso powder: Intensifies the chocolate notes with a sophisticated coffee kick.
- All-purpose flour: Builds the body and gives the cookies their classic structure.
- Unsweetened cocoa powder: Provides that dark, chocolaty essence at the heart of the cookies.
- Baking powder: Offers a gentle lift, balancing the density.
- Salt: Enhances all the other flavors while cutting sweetness just enough.
- Dark chocolate chips or chunks: Stud the cookies with melty, gooey pockets of rich chocolate.
How to Make Dark Chocolate Espresso Brownie Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper or silicone mats to prevent sticking. A simple but crucial step for an even bake and easy cleanup.
Step 2: Melt the Butter
Gently melt the butter in a medium saucepan over low heat. Once fully melted, take it off the stove and let it cool just enough so it won’t cook your eggs when mixed in later. This step ensures a smooth, well-integrated batter.
Step 3: Combine Sugars and Eggs
In a large mixing bowl, blend the granulated sugar, brown sugar, and your warm melted butter until you have a smooth, luscious mixture. Then, add your eggs one at a time, beating really well after each addition. Stir in the vanilla and espresso powder until everything is beautifully mixed. This builds the flavor foundation that makes this recipe so addictive.
Step 4: Mix Dry Ingredients and Fold In Chocolate
Whisk together the flour, cocoa powder, baking powder, and salt in another bowl. Slowly add these dry ingredients to your wet mixture, stirring just until combined. Finally, fold in those generous dark chocolate chips or chunks—each bite will be a little moment of chocolate bliss.
Step 5: Chill the Dough
Wrap the dough and refrigerate it for at least 30 minutes. This resting period helps thicken the dough for easier scooping and brings out the flavors beautifully while preventing the cookies from spreading too much during baking.
Step 6: Scoop and Space
Use a cookie scoop or tablespoon to drop rounded mounds of dough onto your prepared sheets, spacing each two inches apart. This gives them room to puff just the right amount without getting stuck together.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes. You’ll want the edges firm and set but the centers to stay soft—just like a perfect brownie. Keep a close eye to catch them at that ideal chewy stage.
Step 8: Cool and Enjoy
Let the cookies cool on the sheet for about five minutes so they firm up a bit. Then transfer them to a wire rack to finish cooling. Believe me, while they’re tempting warm and melty, letting them cool just a bit will up your cookie game.
How to Serve Dark Chocolate Espresso Brownie Cookies Recipe
Garnishes
For an extra touch of elegance, dust the cookies lightly with powdered sugar or sprinkle a pinch of flaky sea salt on top right after baking. These simple garnishes make the flavors pop and add a gourmet feel to your presentation.
Side Dishes
Pair these intense brownie cookies with a scoop of vanilla bean ice cream or a drizzle of caramel sauce for a decadent dessert experience. A cup of freshly brewed coffee or a creamy latte also complements their espresso undertones beautifully.
Creative Ways to Present
Try stacking these cookies into a tall tower tied with a rustic ribbon for gift-giving or party treats. You can also sandwich two together with a swirl of whipped espresso cream or mascarpone for an irresistible twist everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Store any leftover Dark Chocolate Espresso Brownie Cookie Recipe cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, making it perfect to bake ahead for a weekend treat.
Freezing
If you want to save some for later, freeze the baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag or container once solid. They can last up to three months in the freezer without losing their luscious texture.
Reheating
To revive that freshly baked warmth, pop frozen or room-temperature cookies in the microwave for 15-20 seconds or the oven at 300°F (150°C) for about 5 minutes. This brings back the gooey chocolate goodness and warmth that makes every bite heavenly.
FAQs
Can I use regular coffee instead of espresso powder?
While espresso powder gives the richest coffee flavor without extra liquid, you can substitute finely ground instant coffee in the same amount. Just keep in mind that it might affect the intensity and moisture of your cookies a little.
Are these cookies gluten-free?
This Dark Chocolate Espresso Brownie Cookies Recipe calls for all-purpose flour, so they are not gluten-free as is. However, you can experiment by using a gluten-free flour blend of equal measure for a similar texture.
Can I use milk or semi-sweet chocolate instead of dark chocolate?
Dark chocolate chunks offer a deep, bittersweet contrast that’s key to the cookie’s flavor profile. Milk or semi-sweet chocolate can be used, but expect a sweeter, less intense flavor overall.
How do I make these cookies less chewy and more cakey?
To get cakier cookies, try adding an extra 1/4 cup of flour and increasing the baking powder slightly. Also, avoid over-mixing to keep the texture lighter.
Is it necessary to chill the dough?
Chilling the dough helps the cookies keep their shape and enhances the flavors. If you’re short on time, you can bake immediately but expect thinner, flatter cookies that might spread more.
Final Thoughts
This Dark Chocolate Espresso Brownie Cookies Recipe is one of those gems that shines anytime you need a chocolate treat with a kick. Each bite feels indulgent and comforting, perfect for sharing or savoring solo. I can’t recommend enough giving this recipe a try—it might just become your new favorite go-to for brownie lovers and coffee fans alike!
Print
Dark Chocolate Espresso Brownie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and fudgy Dark Chocolate Espresso Brownie Cookies that combine the intense flavors of dark chocolate and espresso. These chewy cookies have a brownie-like texture and are perfect for coffee lovers looking for an indulgent treat.
Ingredients
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 even baking.
- Melt Butter: In a medium saucepan, melt the butter over low heat until fully melted. Remove from heat and allow it to cool slightly to avoid cooking the eggs when mixed later.
- Mix Sugars and Eggs: In a large bowl, combine granulated sugar, brown sugar, and melted butter. Beat until smooth and well incorporated. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder until the mixture is uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in dark chocolate chips evenly.
- Chill Dough: Cover the cookie dough and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to scoop and enhances flavor development.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers remain soft to maintain a chewy brownie-like texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set further before transferring them to a wire rack to cool completely.
Notes
- For extra fudginess, do not overbake the cookies; pulling them out when centers are slightly soft is key.
- You can substitute dark chocolate chips with semi-sweet chocolate if preferred.
- Instant espresso powder enhances the chocolate flavor without adding a strong coffee taste, but adjust amount to taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
