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
Scale
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
