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
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.
Notes
- For a stronger espresso flavor, increase the espresso powder to 1 tablespoon.
- Cookies will have a soft, brownie-like center and chewy edges.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
