Description
Delight in these fudgy Dark Chocolate Espresso Brownie Cookies, combining the rich taste of dark chocolate with the bold kick of espresso. These chewy, brownie-like cookies feature a perfect balance of sweetness and bitterness, enhanced by a melt-in-your-mouth texture. Ideal for coffee lovers looking for a decadent treat that’s easy to make and perfect for sharing.
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 prepare for baking.
- Melt Butter: In a medium saucepan over low heat, melt the unsalted butter completely. Remove from heat and allow it to cool slightly to avoid cooking the eggs later.
- Mix Sugars and Eggs: In a large mixing bowl, blend the granulated sugar, brown sugar, and melted butter until smooth. Add the eggs one at a time, beating thoroughly after each addition. Incorporate the vanilla extract and instant espresso powder until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well mixed. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing. Fold in the dark chocolate chips evenly into the batter.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This step helps the cookies maintain their shape and enhances flavor.
- 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.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and chewy for the ideal brownie-like texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and enhances texture.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and to intensify the espresso flavor.
- You can substitute dark chocolate chips with bittersweet or semisweet chocolate if preferred.
- For a stronger coffee taste, increase the espresso powder to 1½ tablespoons.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
