Name: Salted Espresso Brownie Cookies Recipe
Prep time: 15 min
Cook time: PT-490473H7M44S
Total time: 27 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 3 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon kosher salt; 1/2 teaspoon espresso powder; 2 large eggs, room temperature; 1/2 cup unsalted butter; 7 ounces semi-sweet or dark chocolate chips or bars, chopped (60%+ cocoa; use quality chocolate); 1/2 cup granulated sugar; 1/2 cup light brown sugar, firmly packed; 1 teaspoon vanilla extract; Pinch of sea salt (finishing salt)

Jump to Recipe· 4.2 from 12 reviews

If you are a lover of rich, chocolatey treats with a sophisticated twist, then this Salted Espresso Brownie Cookies Recipe is going to become your new obsession. These cookies perfectly blend the fudgy decadence of brownies with the chewy texture of a cookie, elevated by the deep, aromatic punch of espresso and the delightful contrast of a sprinkle of sea salt. The balance of bittersweet chocolate with the subtle coffee notes and salty finish makes every bite an unforgettable experience that’s as comforting as it is indulgent.

Ingredients You’ll Need

A clear glass bowl filled with thick, smooth dark brown chocolate batter with visible swirls, mixed with dark chocolate chips scattered on top. A red silicone spatula with a wooden handle is partially inside the batter, resting on the right side of the bowl. The bowl sits on a white marbled surface, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to baking these perfectly textured cookies that deliver on both flavor and visual appeal. Each ingredient plays a special role, from creating the cookie’s signature fudgy-chewy consistency to enhancing the deep chocolate and espresso flavors.

3/4 cup all-purpose flour: The base of the cookie providing structure without weighing it down.
3 tablespoons unsweetened cocoa powder: Adds rich chocolate depth and dark color.
1 teaspoon baking powder: Gives the cookies just a touch of lift for a soft center.
1/4 teaspoon kosher salt: Balances sweetness and enhances overall flavor.
2 large eggs at room temperature: Binds the ingredients and creates that luscious fudgy texture.
1/2 cup unsalted butter: Adds moisture, richness, and chewiness to the cookies.
7 ounces semi-sweet or dark chocolate (60% cocoa or higher): Melted, it ensures deep chocolate flavor—quality matters here!
1/2 cup granulated sugar: Sweetens and helps form the cookie’s texture.
1/2 cup light brown sugar, firmly packed: Brings moisture and a subtle caramel note for extra chew.
1 teaspoon vanilla extract: Rounds out the flavor with warmth and complexity.
1/2 teaspoon espresso powder: Intensifies the chocolate flavor with a smooth coffee undertone.
Pinch of finishing sea salt: Sprinkled on top to create that perfect sweet-salty contrast.

How to Make Salted Espresso Brownie Cookies Recipe

Step 1: Prep Your Oven and Combine Dry Ingredients

Start by preheating your oven to 350° F and lining two baking sheets with parchment paper. Mixing the dry ingredients early is key, so whisk together the flour, baking powder, kosher salt, cocoa powder, and espresso powder in a medium bowl. This blend sets the stage for that signature fudgy and slightly coffee-kissed cookie flavor.

Step 2: Melt Butter and Sugars

In a microwave-safe bowl, gently melt the unsalted butter with both granulated and light brown sugars for about 30 seconds. You want the butter just melted enough to help dissolve the sugars and create a smooth base without cooking the mixture. Stir well to combine the sugars and butter evenly, contributing to the cookies’ chewy texture.

Step 3: Melt the Chocolate

Whether you prefer the stovetop or microwave, melt your chocolate slowly, stirring frequently to avoid burning. Let it cool for five minutes to about room temperature so you don’t scramble the eggs when you add it into the batter. This luscious melted chocolate is the star of the show, delivering deep cocoa richness in every bite.

Step 4: Mix Wet Ingredients Together

Beat the eggs and vanilla extract into the butter-sugar mixture until smooth. Then fold in the melted chocolate, combining everything into a warm, shiny batter that smells like chocolate heaven. This step builds the cookie’s tender yet fudgy foundation.

Step 5: Incorporate Dry Ingredients

Slowly add your dry flour mixture into the wet ingredients, folding gently with a spatula until just combined. Overmixing here can toughen your cookies, so remember: love and patience lead to the best Salted Espresso Brownie Cookies Recipe results.

Step 6: Bake Your Cookies

Use a cookie scoop to place 6 to 8 dough rounds on the prepared baking sheets, leaving at least two inches between each. If you find the batter too sticky for easy scooping during the first batch, refrigerate it briefly while the first tray bakes—that little trick makes shaping way easier. Bake for 10 to 12 minutes until the edges are set but the centers remain soft and fudgy.

How to Serve Salted Espresso Brownie Cookies Recipe

The image shows several rich dark brown chocolate cookies with a cracked surface texture, each topped with small flakes of white sea salt. The cookies are round and slightly thick, resting on a white baking tray lined with parchment paper. The close-up view highlights the contrast between the dark cookie color and the bright salt flakes, with the baking tray edges faintly visible on the right side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your cookies by sprinkling a tiny pinch of flaky sea salt right after baking, while the cookies are still warm. This finishing touch highlights the espresso’s bitterness and the chocolate’s sweetness. You can also drizzle melted dark chocolate or dust cocoa powder for a sophisticated look and extra indulgence.

Side Dishes

These cookies shine wonderfully alongside a cold glass of milk, a bold cup of black coffee, or even a creamy latte. The espresso notes in the cookie and the coffee-based beverage complement each other beautifully, making for an elevated snack or dessert experience.

Creative Ways to Present

Try sandwiching the Salted Espresso Brownie Cookies with a scoop of vanilla ice cream or a dollop of cookie butter for a decadent treat. You can even roll dollops of frozen cookie butter into the dough before baking to surprise guests with an ooey-gooey center that’s full of flavor and delight.

Make Ahead and Storage

Storing Leftovers

Keep your baked Salted Espresso Brownie Cookies fresh by storing them in an airtight container at room temperature. They will maintain their chewy, fudgy texture for up to one week, making them perfect for sharing or savoring slowly over time.

Freezing

If you want to make these cookies in advance or stash some away, freeze the dough or fully baked cookies. Dough can be portioned on a cookie sheet and frozen for 1-2 hours before transferring to a freezer-safe bag, keeping it ready to bake fresh cookies anytime. Baked cookies freeze well wrapped tightly and can be thawed at room temperature.

Reheating

To recapture that freshly baked sensation, warm your cookies in the oven at 300° F for 5 minutes, or microwave them for 10-15 seconds. This revives their soft center and chewy exterior, bringing out all the rich chocolate and espresso aromas anew.

FAQs

What does the espresso powder do in the Salted Espresso Brownie Cookies Recipe?

Espresso powder is used to enhance the chocolate flavor without adding a strong coffee taste. It intensifies the cocoa notes and adds depth, making the chocolate taste even richer and more complex.

Can I substitute the chocolate chips with another type of chocolate?

Absolutely! You can use chopped bars of semi-sweet or dark chocolate with at least 60% cocoa content for a more intense flavor. Avoid milk chocolate as it may make the cookies too sweet or change their texture.

My cookie batter is very sticky. Any tips?

Sticky batter is normal with this recipe because of the fudgy texture. To make scooping easier, refrigerate the dough for 20-30 minutes between batches. It firms up and becomes easier to handle without changing the final cookie quality.

How chewy are these Salted Espresso Brownie Cookies?

These cookies have a delightfully soft center with chewy edges, striking a perfect balance between brownie and cookie textures. They are not cakey but fudgy and satisfying in every bite.

Can I make these cookies vegan or gluten-free?

This recipe relies on eggs, butter, and all-purpose flour, so it’s not vegan or gluten-free as written. However, with some careful substitutions like flax or chia egg replacers and gluten-free flour blends, you might experiment, though the texture and flavor may vary.

Final Thoughts

There is something truly special about the Salted Espresso Brownie Cookies Recipe that transforms a simple treat into a crave-worthy indulgence. The interplay between rich chocolate, subtle espresso, and that sprinkle of sea salt makes these cookies impossible to resist. Whether you’re baking for friends, family, or just yourself, these cookies are guaranteed to bring joy and delight with every bite. Give this recipe a try and watch these incredible brownies-in-cookie-form disappear faster than you can say “more, please.”