Salted Espresso Brownie Cookies
These salted espresso brownie cookies blend rich chocolate and espresso flavors, offering a delightful, chewy treat that's easy to whip up.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour Provides structure
- 3 tablespoons unsweetened cocoa powder Adds richness
- 1 teaspoon baking powder For leavening
- 1/4 teaspoon kosher salt Enhances flavor
Wet Ingredients
- 2 large eggs, room temperature Bind ingredients together
- 1/2 cup unsalted butter Provides richness and moisture
- 7 ounces semi-sweet or dark chocolate chips or bars, chopped Use 60% cocoa or more for flavor
- 1/2 cup granulated sugar Adds sweetness
- 1/2 cup light brown sugar, firmly packed Adds moisture and sweetness
- 1 teaspoon vanilla extract For aroma and flavor
- 1/2 teaspoon espresso powder Enhances chocolate flavor
- Pinch sea salt For finishing contrast
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, and kosher salt. Whisk until blended.
- In another bowl, melt the unsalted butter and chopped chocolate over low heat until fully melted.
- Allow the chocolate mixture to cool slightly, then stir in granulated sugar and light brown sugar until well combined.
- Add eggs one at a time, along with vanilla extract and espresso powder. Mix until incorporated.
- Gradually fold the dry mixture into the wet ingredients using a rubber spatula until smooth.
- Stir in chocolate chips until evenly distributed.
Baking
- Line a baking sheet with parchment paper. Use a spoon or cookie scoop to portion out the dough onto the prepared sheet, allowing space between each cookie.
- Sprinkle a tiny pinch of sea salt on top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes until edges are set and tops are slightly cracked.
Notes
Store cookies in an airtight container for up to five days. For the best texture, refrigerate or freeze for longer storage.