Name: Dark Chocolate Espresso Brownie Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8 ounces dark chocolate (60–70% cocoa, chopped); 4 tablespoons unsalted butter; 2 large eggs; 3/4 cup granulated sugar; 2 teaspoons instant espresso powder; 1 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup mini chocolate chips or chunks

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If you’re a chocolate lover who craves a little shot of energy with every bite, these Dark Chocolate Espresso Brownie Cookies are about to steal your heart. Imagine the rich, fudgy texture of a decadent brownie fused with the bold flavor of espresso, all neatly packaged into a chewy, glossy-topped cookie. Every bite delivers the perfect balance of bittersweet chocolate and that subtle, irresistible kick of coffee. Whether you’re planning a cozy afternoon treat, a pick-me-up snack, or a show-stopping dessert for friends, this recipe is destined to become your new go-to chocolate fix.

Dark Chocolate Espresso Brownie Cookies Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few specialty picks, you’ll be amazed at the magic these ingredients create. Each one plays a supporting role in flavor, texture, or that striking signature look of Dark Chocolate Espresso Brownie Cookies.

Dark chocolate (8 ounces, 60–70% cocoa, chopped): The hero ingredient, giving these cookies their deep, decadent flavor and luscious texture.
Unsalted butter (4 tablespoons): Adds richness and helps create that classic fudgy brownie chew.
Large eggs (2): Provide structure and bind all the deliciousness together for just the right amount of lift.
Granulated sugar (3/4 cup): Sweetens the cookies and gives them their beautiful, crackly tops.
Instant espresso powder (2 teaspoons): Infuses the dough with fragrant coffee notes that enhance and deepen the chocolate flavor.
Vanilla extract (1 teaspoon): Adds warmth and complexity to round out the chocolate and espresso.
All-purpose flour (1/4 cup): Just enough to hold everything together without sacrificing that rich, brownie-like center.
Baking powder (1/4 teaspoon): Offers a gentle bit of lift for a cookie that’s thick but not dense.
Salt (1/4 teaspoon): Balances and sharpens all the sweet, chocolatey flavors.
Mini chocolate chips or chunks (1/2 cup): For pockets of melty chocolate throughout every cookie bite.

How to Make Dark Chocolate Espresso Brownie Cookies

Step 1: Prep Your Baking Sheets

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only prevents sticking but ensures easy cleanup and beautifully shaped cookies with perfectly crisp edges.

Step 2: Melt the Chocolate and Butter

In a heatproof bowl set over a pot of gently simmering water, melt the chopped dark chocolate and butter together, stirring occasionally until the mixture is silky smooth. Remove from the heat and let it cool for a few minutes so you don’t scramble your eggs when you mix it in.

Step 3: Whisk the Wet Ingredients

In a separate large bowl, whisk together the eggs, granulated sugar, instant espresso powder, and vanilla extract. Don’t rush this step—a good 2 to 3 minutes will thicken the mixture and whip in some air, giving you those gorgeous shiny tops and the perfect chewy center.

Step 4: Combine Chocolate and Egg Mixtures

Gradually pour the slightly cooled chocolate-and-butter mixture into the egg mixture, stirring until everything is luscious, glossy, and fully blended. This step is where the magic of the brownie batter begins to take shape.

Step 5: Incorporate the Dry Ingredients

Whisk together your flour, baking powder, and salt in a small bowl, then gently fold these dry ingredients into the chocolate batter. Be careful not to overmix; you want to maintain the batter’s airiness for that brownie-like texture.

Step 6: Mix In the Chocolate Chips

Stir in the mini chocolate chips or chunks, making sure they’re evenly distributed throughout the thick, glossy batter. These little bursts of extra chocolate guarantee that every bite is pure bliss.

Step 7: Scoop and Bake

Drop rounded tablespoon-sized scoops of batter onto your prepared baking sheets, leaving about two inches between each cookie to allow for spreading. Pop the trays into the oven and bake for 8 to 10 minutes, looking for those iconic shiny, cracked tops and set edges.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This pause helps them set, finishing off that perfect contrast between chewy edges and soft, fudgy centers that defines Dark Chocolate Espresso Brownie Cookies.

How to Serve Dark Chocolate Espresso Brownie Cookies

Garnishes

For an extra flourish, dust your freshly baked cookies with a touch of powdered sugar or a scatter of flaky sea salt right after baking. This simple touch enhances both the look and taste, making each bite even more memorable.

Side Dishes

These cookies pair dreamily with a scoop of vanilla bean ice cream for dessert, or a hot cup of coffee for an afternoon treat. If you’re serving them for a party, try setting out a platter alongside bowls of berries or fresh fruit for a colorful, crowd-pleasing spread.

Creative Ways to Present

Go bold and use your Dark Chocolate Espresso Brownie Cookies to create ice cream sandwiches or stack them in a rustic tin lined with parchment for gifting. For a dramatic dessert, serve a few cookies in a wide-mouthed glass, topped with a swirl of whipped cream and chocolate shavings.

Make Ahead and Storage

Storing Leftovers

To keep your cookies fresh and chewy, store them in an airtight container at room temperature. They’ll stay irresistible for up to four days—though if your household is anything like mine, they probably won’t last that long!

Freezing

These cookies freeze like a dream. Place fully cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep beautifully for up to two months; just thaw at room temperature when cravings strike.

Reheating

If you want to restore that fresh-baked warmth, place a cookie or two in the microwave for 5 to 10 seconds, or reheat in a low oven for a couple of minutes. The chocolate will soften and the aroma will come to life all over again.

FAQs

Can I use milk chocolate instead of dark chocolate?

While milk chocolate will give a sweeter, creamier cookie, it won’t deliver the same rich depth as dark chocolate. For the signature flavor of Dark Chocolate Espresso Brownie Cookies, dark chocolate is definitely the way to go.

What if I want a stronger coffee flavor?

If you love extra espresso oomph, simply increase the instant espresso powder to up to one tablespoon. The coffee highlights the chocolate beautifully without overpowering it.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even a handful of toffee bits make delicious additions. Just keep mix-ins to about half a cup so you don’t overwhelm the brownie-like texture.

Why did my cookies spread too much?

If the batter was too warm or you used too much butter, the cookies may spread more than expected. Letting the batter cool a few minutes longer or chilling it briefly before baking can help control spreading.

Are these cookies gluten-free?

This recipe as written uses all-purpose flour, but you can try a 1:1 gluten-free flour blend with good results. The gooey nature of these cookies makes them forgiving to gluten-free adaptations.

Final Thoughts

If you’re longing for a treat that combines bold flavors, fudgy texture, and an irresistible aroma, you owe it to yourself to bake a batch of Dark Chocolate Espresso Brownie Cookies. There’s nothing quite like the first bite—so don’t wait, invite your favorite people over, brew a pot of coffee, and make some sweet memories together!

Dark Chocolate Espresso Brownie Cookies Recipe

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4.5 from 9 reviews

Author: admin
Total Time: 25 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich, intense flavors of dark chocolate and espresso with these decadent Dark Chocolate Espresso Brownie Cookies. A perfect blend of brownie and cookie, these treats are sure to satisfy any chocolate lover’s cravings.

Ingredients

Scale

For the Dark Chocolate Espresso Brownie Cookies:

8 ounces dark chocolate (60–70% cocoa, chopped)
4 tablespoons unsalted butter
2 large eggs
3/4 cup granulated sugar
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips or chunks

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Instructions

Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Melt chocolate and butter: In a heatproof bowl over simmering water, melt the dark chocolate and butter until smooth. Let cool slightly.
Whisk eggs, sugar, espresso, and vanilla: In a large bowl, whisk eggs, sugar, espresso powder, and vanilla extract until pale and thick.
Combine wet and dry ingredients: Slowly stir the melted chocolate into the egg mixture. In a separate bowl, whisk flour, baking powder, and salt. Fold dry ingredients into the chocolate batter.
Add chocolate chips and bake: Stir in mini chocolate chips. Drop batter onto baking sheets and bake for 8–10 minutes until set. Cool before serving.