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
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 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.
