Description
Delight in these Salted Espresso Brownie Cookies, boasting a rich, decadent chocolate flavor with a soft, fudgy center and a chewy outside. Enhanced with the subtle bitterness of espresso powder and finished with a pinch of sea salt, these cookies are a perfect treat for chocolate lovers seeking a gourmet twist on classic brownies.
Ingredients
Dry 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
Wet Ingredients
- 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
Finishing
- Pinch of sea salt (finishing salt)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to ensure a smooth baking process.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, unsweetened cocoa powder, and espresso powder until evenly mixed.
- Melt Butter and Sugars: Place the unsalted butter, granulated sugar, and light brown sugar in a medium heatproof glass bowl. Microwave for about 30 seconds, just long enough to melt the butter. Stir the mixture thoroughly using a whisk or spatula until smooth and combined.
- Melt the Chocolate: Melt the chopped chocolate either on the stovetop in a medium saucepan over low heat, stirring constantly to prevent burning, or in the microwave in 10-second increments, stirring between each, until fully melted. Allow the melted chocolate to cool for 5 minutes before combining.
- Combine Wet Ingredients: Add the room temperature eggs and vanilla extract to the butter and sugar mixture. Whisk vigorously until fully incorporated.
- Incorporate Melted Chocolate: Fold the cooled melted chocolate into the wet mixture carefully with a spatula, blending until just combined.
- Add Dry Ingredients: Gradually fold the dry ingredient mixture into the wet chocolate mixture, mixing gently to combine without overworking the batter.
- Scoop Cookies: Using a cookie scoop, portion the dough into 6-8 rounded scoops per baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. Look for slightly set edges but a soft center, indicating the perfect chewy consistency.
- Finish with Sea Salt: Once baked, immediately sprinkle a pinch of finishing sea salt over each cookie to enhance the flavors.
Notes
- Batter will be sticky on the first batch; placing the dough in the refrigerator while the first batch bakes helps firm it up slightly, making scooping easier but is optional.
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- For a creative twist, try stuffing the cookies with cookie butter by freezing dollops of cookie butter for 1-2 hours until firm, then rolling them into the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
