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Dark Chocolate Espresso Brownie Cookies Recipe

Dark Chocolate Espresso Brownie Cookies Recipe
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★★★★★

4.9 from 7 reviews

These Dark Chocolate Espresso Brownie Cookies are a decadent fusion of rich dark chocolate and bold espresso, creating a chewy and fudgy treat that’s perfect for coffee and chocolate lovers alike. With a soft center and slightly crisp edges, these cookies offer a luxurious dessert experience with the deep flavors of cocoa and a subtle coffee kick.

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

Mix-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 and for easy cleanup.
  2. Melt Butter: In a medium saucepan, melt the butter over low heat. Once completely melted, remove from heat and allow it to cool slightly so it doesn’t cook the eggs in the next step.
  3. Mix Sugars and Eggs: In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Beat until the mixture is smooth and well blended. Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter. Stir in the vanilla extract and instant espresso powder until fully dissolved.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and flavors. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the dark chocolate chips or chunks evenly throughout the dough.
  5. Chill Dough: Cover the cookie dough with plastic wrap or a lid and refrigerate it for at least 30 minutes. This chilling step helps the cookies maintain shape and enhances flavor melding.
  6. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow for spreading during baking.
  7. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a fudgy texture.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps cookies set and develop their chewy texture.

Notes

  • Extra Espresso Kick: Increase espresso powder to 1½ tablespoons for a stronger coffee flavor.
  • Nutty Version: Add ½ cup chopped walnuts or pecans to the dough for added crunch and flavor.
  • Dark Chocolate Lovers: Use 70% or higher dark chocolate chunks to enhance the richness and depth of chocolate flavor.
  • Ensure not to overbake to maintain the fudgy texture unique to these brownie-style cookies.

Nutrition

Keywords: dark chocolate cookies, espresso cookies, brownie cookies, chocolate espresso dessert, fudgy cookies, coffee flavored cookies

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