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!
Prep Time15 minutesmins
Zubereitung15 minutesmins
Gesamt30 minutesmins
Servings: 20medium
Equipment
1 big bowl
1 hand mixeror a food processor
small pot
1 baking tray; covered with- parchment paper
Ingredients
3mediumEggsroom temperature
150gfine brown sugaror granulated sugar
70gbuttercut in pieces
230gsemi sweet chocolateapprox. 60% cocoa; in pieces
80gall-purpose flour
30gcorn starch
30gunsweetened cocoa powder
1tspbaking powder
¼tspsalt
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.