If you’re searching for a treat that balances deep, fudgy chocolate flavor with a hint of coffee zing, look no further: Dark Chocolate Espresso Brownie Cookies offer everything a true chocolate lover craves. These cookies are crisp-edged, with gooey, brownie-like centers and a coffee aroma that will make your kitchen smell like a dream bakery. They come together in just 30 minutes, making them a go-to for both special occasions and spontaneous chocolate cravings. Let’s dive right in and discover what makes these cookies such a perfect indulgence!
Ingredients You’ll Need
You only need a handful of essential ingredients for these show-stopping Dark Chocolate Espresso Brownie Cookies, but each one plays a starring role in the final treat. The ingredients meld together to create a cookie that’s rich, soft, and deeply flavorful, so don’t skip a thing!
- Dark chocolate (8 ounces, chopped): The foundation for our cookies’ intense flavor and fudgy texture—opt for 70% dark if you really love a rich cocoa punch.
- Unsalted butter (2 tablespoons): Adds richness and ensures each cookie has tender, melt-in-your-mouth crumb.
- Granulated sugar (2/3 cup): Sweetens the cookies just enough while also giving them a glossy, crackly surface.
- Large eggs (2): These bind everything together and give the cookies their brownie-like chewiness.
- Vanilla extract (1 teaspoon): Adds warmth and enhances the chocolate and espresso flavors beautifully.
- Instant espresso powder (2 teaspoons, dissolved in 1 teaspoon hot water): Intensifies the chocolate and gives that delightful mocha kick.
- All-purpose flour (1/4 cup): Just a touch is all you need for structure without sacrificing that soft center.
- Unsweetened cocoa powder (2 tablespoons): Deepens the chocolate flavor—choose a high-quality brand for best results.
- Baking powder (1/2 teaspoon): Lends just a bit of lift, keeping the cookies from being too dense.
- Salt (1/4 teaspoon): Balances sweetness and pulls out the subtle flavors in both chocolate and coffee.
- Semisweet chocolate chips (1/2 cup): Folded into the batter for melty pools of chocolate in every bite.
How to Make Dark Chocolate Espresso Brownie Cookies
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Prepping your pans first makes baking a breeze and prevents your cookies from sticking—parchment is a cookie baker’s best friend!
Step 2: Melt the Chocolate and Butter
Grab a heatproof bowl and set it over a small saucepan of gently simmering water. Add the chopped dark chocolate and butter, and stir until everything is glossy and smooth. Take the bowl off the heat and allow the mixture to cool just a bit; you want it warm, not hot, so the eggs don’t scramble in the next step.
Step 3: Whisk Sugar and Eggs Until Pale
In a large mixing bowl, whisk the sugar and eggs together vigorously for about 2-3 minutes until the mixture turns pale and thick. This adds air, giving your cookies that signature crackly top and chewy middle.
Step 4: Stir in Flavor Boosters
Add the vanilla extract and your perfectly dissolved instant espresso to the sugar-and-egg mixture. The espresso not only heightens the chocolate flavor, but it also brings those aromatic coffee notes right to the front.
Step 5: Combine Wet and Melted Chocolate Mixture
Pour the warm (but not hot!) melted chocolate and butter combo into your egg mixture. Gently stir everything together until well combined. You don’t want any streaks here—just a uniform, luscious batter.
Step 6: Fold in the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, being careful not to over-mix. This is key: a gentle hand means a fudgy, not tough, cookie.
Step 7: Add Chocolate Chips and Rest the Batter
Fold in the semisweet chocolate chips for extra bursts of melty goodness in every cookie. Let your batter rest for about 10 minutes—this helps the mixture thicken up for a satisfyingly chewy texture once baked.
Step 8: Scoop, Bake, and Cool
Drop rounded tablespoonfuls of batter onto the prepared baking sheets, leaving about 2 inches between each one. Bake for 9 to 11 minutes, until the tops are shiny and cracked but the centers are still just soft. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely (if you can wait that long).
How to Serve Dark Chocolate Espresso Brownie Cookies
Garnishes
For an ultra-sophisticated look and a little extra flourish, give the cookies a light sprinkle of flaky sea salt the moment they come out of the oven. You can even drizzle them with melted chocolate or a dusting of powdered sugar if you’re feeling fancy. A few chocolate curls or espresso beans on the side make them look bakery-worthy.
Side Dishes
Pairing is half the fun! These cookies are out-of-this-world with a scoop of creamy vanilla ice cream or alongside a good cold glass of milk. If you want to double up on those coffeehouse vibes, try serving them with a frothy cappuccino or an iced latte for the ultimate mocha experience.
Creative Ways to Present
Stack the cookies in a glass jar with a ribbon for a stunning homemade gift, or arrange them on a rustic wooden board for an easy dessert platter. Love entertaining? Layer the cookies with scoops of espresso or chocolate gelato for a show-stopping frozen cookie sandwich. The possibilities for these Dark Chocolate Espresso Brownie Cookies are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
To keep your Dark Chocolate Espresso Brownie Cookies luscious and soft, store them in an airtight container at room temperature. They’ll stay fresh and chewy for up to four days, but be warned—they rarely last that long!
Freezing
You can absolutely freeze these cookies for future cravings! Let the cookies cool completely, then arrange them in a single layer or separated by wax paper in a freezer-safe bag or container. They’ll keep their fantastic flavor for up to two months, making them a perfect make-ahead treat.
Reheating
If you love that just-baked gooeyness, pop a cookie (or two) into the microwave for about 10-15 seconds from room temperature, or 30-40 seconds from frozen. It’s a magic trick for reviving that melty-center, fresh-from-the-oven goodness.
FAQs
Can I use regular coffee instead of instant espresso powder?
It’s best to stick with instant espresso powder for that deep, concentrated flavor without adding excess liquid. Regular brewed coffee is too diluted and will throw off the batter’s consistency.
How do I make the cookies extra fudgy?
For even fudgier Dark Chocolate Espresso Brownie Cookies, slightly underbake them—pull them from the oven when the centers are still just a bit soft. Also, using high-quality 70% dark chocolate enhances their richness.
Can the recipe be doubled for a crowd?
Absolutely! This recipe doubles like a dream. Just make sure to bake in batches so your cookies spread properly and don’t crowd your baking sheets.
Are these cookies suitable for freezing before baking?
Yes, you can portion out the dough onto a baking sheet and freeze until solid; then transfer to a zip-top bag for future baking. Just add a minute or two to the baking time straight from frozen.
What’s the best way to dissolve the espresso powder?
Use hot water and stir thoroughly until the espresso powder completely dissolves—it should be a dark, smooth liquid before stirring into the batter. This ensures you won’t have any gritty bits in your finished cookies.
Final Thoughts
If you love chocolate almost as much as you love coffee, these Dark Chocolate Espresso Brownie Cookies just might become your new obsession. Give them a try and treat yourself (and your friends) to a batch—the hardest part is not eating them all at once!
Print
Dark Chocolate Espresso Brownie Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavor of these Dark Chocolate Espresso Brownie Cookies. With a fudgy brownie-like texture and a hint of coffee, these cookies are perfect for any chocolate lover.
Ingredients
For the Cookies:
- 8 ounces dark chocolate, chopped
- 2 tablespoons unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt Chocolate: Melt dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.
- Prepare Batter: Whisk sugar and eggs until pale and thick. Add vanilla and dissolved espresso. Fold in melted chocolate. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Combine wet and dry ingredients, then fold in chocolate chips.
- Bake: Drop tablespoonfuls of batter onto baking sheets. Bake for 9-11 minutes until tops are glossy but centers are still soft.
- Cool: Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies have the texture of a fudgy brownie with a coffee kick.
- For extra richness, use 70% dark chocolate.
- Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 13 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
