Description
These fudgy espresso brownie cookies are hands down the best brownie cookies you’ll ever have. They require only a few ingredients and absolutely no chilling time. You can have them ready in just 30 minutes and they make the perfect treat for any occasion.
Ingredients
Scale
- 1⅔ cup (232g) semi-sweet chocolate
- ⅓ cup (76g) unsalted butter
- ½ cup (110g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons espresso powder
- 1 tablespoon cold water
- 1 teaspoon pure vanilla extract
- ¾ cup (80g) all-purpose flour
- ¼ cup (25g) natural unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a heat-proof bowl, add the cubed butter and chocolate. Using either a double boiler, bain-marie method or a microwave, melt together the butter and chocolate until smooth. (Read Notes Below)
- In another large bowl, add the brown sugar, granulated sugar and eggs. Using a hand mixer or a stand mixer, beat on medium speed about 2 minutes. The mixture will now be light and fluffy.
- In a small bowl mix together espresso powder and cold water. Mix until all the powder is dissolved. Add this mixture to the egg mixture and mix until combined.
- Add in the vanilla. Beat until combined. Lastly, add in the melted chocolate. Beat on low speed until evenly mixed.
- In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder and salt.
- Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick.
- Scoop the dough using a standard sized cookie scoop (about 2 tablespoon for each cookie) on to the lined baking sheet. Place the cookies atleast 2 inches apart.
- Bake cookies at 350°F (177°C) for 10-12 minutes or until edges are set and the top starts to crinkle. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
- Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top if desired. These cookies will continue to bake while they cool.
- Store these cookies in an airtight container at room temperature for upto 2 weeks.
Notes
- To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven. Cookies are moist and soft when taken out of the oven and this is a very effective way to get perfectly round cookies. They continue to bake as they cool maintaining.
- BAIN-MARIE: Place the heat-proof glass bowl over simmering water and melt the chocolate and butter until completely melted. This gives a shiny and glossy chocolate ganache.
- MICROWAVE: Microwave the mixture in 15 second intervals whisking vigorously in between. Repeat until all the chocolate and butter are melted.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Brookies, Desert, Cookies, Chocolate
- Cuisine: American
Keywords: fudgy mocha brookies, fudgy mocha cookies, espresso brookies, fudgy brookies, chocolate espresso