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Dark Chocolate Espresso Brownie Cookies Recipe

Dark Chocolate Espresso Brownie Cookies Recipe
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★★★★★

4.7 from 19 reviews

These Dark Chocolate Espresso Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, enhanced by the deep flavors of espresso and dark chocolate. Perfect for chocolate lovers looking for an indulgent treat with a hint of coffee.

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 to prevent sticking.
  2. Melt Butter: In a medium saucepan, melt the unsalted butter over low heat. Once fully melted, remove from the heat and allow it to cool slightly to avoid cooking the eggs later.
  3. Mix Sugars and Eggs: In a large bowl, combine granulated sugar, brown sugar, and the melted butter. Beat this mixture until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and instant espresso powder until fully blended.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture just until combined to avoid overmixing. Then fold in the dark chocolate chips or chunks evenly.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps to firm the dough for easier scooping and better cookie structure.
  6. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
  8. Cool: Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Extra Espresso Kick: Increase espresso powder to 1½ tablespoons for a stronger coffee flavor.
  • Nutty Version: Add ½ cup chopped walnuts or pecans for a crunchy texture complementing the chewy cookies.
  • Dark Chocolate Lovers: Use 70% or higher dark chocolate chunks for a more intense chocolate experience.

Nutrition

Keywords: dark chocolate cookies, espresso brownies, chocolate espresso cookies, fudgy brownie cookies, coffee chocolate cookies, chewy brownie cookies

Find it online: https://ellaeatsdaily.com/dark-chocolate-espresso-brownie-cookies-recipe-2/