Chewy Espresso Brownie Cookies with a hint of coffee. They are crispy on the outside and wonderfully soft on the inside. Best of all – they’re ready in under 30 minutes!
There are cookies that you eat because you want something sweet.
And then there are cookies that create that craving. Maybe, you didn't want to snack at all. But you just can't help it. 🙂
These Espresso Brownie Cookies are a perfect combination of brownie and cookie.
This is why you will love these amazing Brownie Espresso Cookies
- The consistency is AWESOME! They are slightly crispy on the outside and soft and chewy on the inside. Exactly how a brownie should be.
- DOUBLE CHOCOLATE! There is not only chocolate in the dough, but also cocoa powder. YUM!!
- The hint of coffee goes perfectly with the chocolate flavor. If you are a coffee junkie, you can mix 3 teaspoons into the batter instead of 2 teaspoons. Of course, you can also skip the coffee and bake delicious Brownie Cookies.
- These Espresso Brownie Cookies are quick and easy to make. You don't need to bring the butter to room temperature or let the dough rest. They're ready in just 30 minutes!
Espresso Brownie Cookies - Ingredients & Subsitutions
The brownie cookies are made from simple ingredients that you probably have at home anyway.
- Eggs.
- Sugar. fine light brown sugar or granulated sugar
- Butter.
- Chocolate. I always use semi sweet chocolate with a cocoa content of at least 60%. You can also use milk chocolate or bitter chocolate.
- Flour. All purpose flour is ideal for this Espresso Brownie Cookie Recipe.
- Corn Starch. It provides a light, soft texture.
- Unsweetened Cocoa Powder. For the extra portion of chocolate flavor.
- Instant Coffee Powder. You can use coffee powder with caffeine or one without caffeine. That's totally up to you.
- Salt. The salt ensures a great balance all flavors in the chocolate cookies.
How to make Espresso Brownie Cookies
From the recipe instruction below you will get approx. 20-25 smaller cookies or 12-15 large cookies.
- Combine all dry ingredients except the sugar in a bowl. Set aside.
- Melt the butter and chocolate in a saucepan. Make sure that it doesn't get too hot and that you stir constantly to avoid burning. If the mixture is too hot, it must cool down (max. 30°C / 86°F)
- Beat eggs and sugar with a mixer or in a food processor for 3 minutes until fluffy. Slowly pour in the liquid chocolate while stirring constantly. Mix just until everything is well combined.
- Fold in the dry ingredients with a whisk. The dough is relatively soft, but that's how it should be.
- Now use a teaspoon or small tablespoon to put the dough on a baking tray lined with baking paper. Leave some space between each cookie because the dough will spread during baking.
- The Brownie Espresso Cookies need to be baked for about 13 minutes until the surface develops the typical cracks.
- Then let the cookies cool on a cake rack.
Brownie Espresso Cookies – Tips & FAQ
- I love sprinkling a few salt flakes on my Brownie Espresso Cookies after baking.
- The brownie cookies taste unreal with a glass of cold milk.
How are the Espresso Brownie Cookies stored?
Transfer the completely cooled Brownie Cookies to a covered container and store at room temperature. Use them within 4 days. The cookies will last in the fridge for at least 1 week.
Can I freeze these Cookies?
The Espresso Brownie Cookies taste best freshly baked. This way they are crispy on the outside.
You can also freeze them for up to 2 months. Allow them to thaw at room temperature for 2 hours before eating.
NOTE: The thawed brownie cookies are of course very delicious, but they no longer have the crispy layer on the outside, but are evenly “chewy”.
I got the inspiration for this wonderful recipe from the lovely Laura from TUTTI DOLCI .
Here's more chocolatey recipes for you
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Espresso Brownie Cookies Recipe
Equipment
- 1 big bowl
- 1 hand mixeror a food processor
- small pot
- 1 baking tray; covered with- parchment paper
Ingredients
- 3 medium Eggs room temperature
- 150 g fine brown sugar or granulated sugar
- 70 g butter cut in pieces
- 230 g semi sweet chocolate approx. 60% cocoa; in pieces
- 80 g all-purpose flour
- 30 g corn starch
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 170°C / 338°F. Prepare a baking tray with non-stick baking paper.
- Mix all dry ingredients except the sugar in a bowl. Set aside.
- Put butter and chocolate in a saucepan and melt over low heat. Stir frequently to avoid burning. The mixture should not get hot! Otherwise, let it cool briefly.
- Beat eggs and sugar with a mixer for 3 minutes until fluffy. Slowly pour in the liquid, warm (not hot!) chocolate, keep mixing. Mix just until everything is well combined. Fold in the dry ingredients with a whisk or spatula. The dough is soft, but that's exactly how it should be.
- Using a spoon, spread the dough in (approx. 20) portions with distance to each other on the tray. Bake for about 13 minutes until the surface has cracked. Carefully remove the cookies from the tray using the baking paper and let them cool.
- Store in an airtight container. Best enjoyed fresh and with cold milk.
1 Kommentar
Extrem leckere Cookies!!!