Espresso Dark Chocolate Brownie Cookies
Espresso Dark Chocolate Brownie Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 1 cup dark chocolate chips
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, combine the melted unsalted butter, granulated sugar, and light brown sugar. Whisk until smooth and well combined.
⏱️ 2 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and espresso powder until fully incorporated.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Fold in the dark chocolate chips.
⏱️ 1 min
- 6
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 9
Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake.
⏱️ 10 min•🌡️ 350
- 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Espresso Dark Chocolate Brownie Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 1 cup dark chocolate chips
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, combine the melted unsalted butter, granulated sugar, and light brown sugar. Whisk until smooth and well combined.
⏱️ 2 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and espresso powder until fully incorporated.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Fold in the dark chocolate chips.
⏱️ 1 min - 6
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 9
Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake.
⏱️ 10 min•🌡️ 350 - 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min