Rich and fudgy, Espresso Brownie Cookies combine the deep flavors of espresso with the chewy texture of a brownie and the crisp edges of a cookie. Perfect for coffee lovers, these indulgent treats deliver a bold chocolatey bite with a hint of caffeine in every bite!
Cookies have become such a great part of the snack world that we have different kinds like Oreo Cheesecake cookies, Peanut Butter cookies, and even Vegan Shortbread cookies. Feel free to check out these cookie treats, too!
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What are Espresso Brownies Cookies?
Espresso Brownie Cookies are a rich and indulgent treat that combines the chewy, fudgy texture of a brownie with the crisp edges of a cookie. Made with espresso powder or brewed espresso, these cookies enhance the deep chocolate flavor. Perfect for coffee lovers, they offer a balanced mix of bittersweet chocolate and bold espresso in every bite.
The recipe likely emerged in the early 2000s as part of the trend of coffee-infused desserts, inspired by the well-known pairing of chocolate and espresso. With the rise of specialty coffee culture, bakers began experimenting with espresso in brownies and cookies, leading to this delicious hybrid.
Today, espresso brownie cookies remain a popular choice for those who love the rich, complex flavors of chocolate and coffee in one indulgent treat. Give this a try!
Variations
- Mocha Brownie Cookies – Mix in a small amount of cocoa powder and espresso for a balanced coffee-chocolate flavor
- Extra Bold Espresso Cookies – Double the espresso powder for a stronger coffee kick
- Chewy Oatmeal Espresso Cookies – Add rolled oats for extra texture and a hearty bite
- Almond Espresso Cookies – Use almond extract and slivered almonds for a nutty depth
Substitutions
- Eggs – Flax eggs (3 tbsp flaxseed meal + 9 tbsp water), mashed banana (¾ cup), unsweetened applesauce (¾ cup), or silken tofu (6 tbsp blended)
- All-purpose flour – Gluten-free flour blend, almond flour (for a denser texture), or oat flour (for a slightly chewier cookie)
- Semisweet chocolate chips – Dark chocolate chunks, chopped chocolate bars, or sugar-free chocolate chips for a low-sugar option
- Unsalted butter – Coconut oil, vegan butter, mashed avocado (for a healthier twist), or Greek yogurt (for moisture)
Storage
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread inside the container to keep them soft.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Let them come to room temperature before serving.
- Freezing Baked Cookies: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds to enjoy warm.
- Freezing Dough: Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
Ingredients
Listed below are all the ingredients you will need:
- eggs
- sugar
- instant coffee granules
- all-purpose flour
- baking powder
- salt
- semisweet chocolate chips
- unsalted butter
- chocolate chips
See the recipe card for quantities.
Instructions
Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the eggs, sugar, and instant coffee granules until well combined.
In a double boiler (or microwave in 20-second intervals), melt the 1 ⅓ cups chocolate chips and butter until smooth.
Sift in the flour, baking powder, and salt, then mix until just combined.
Gently stir in the remaining chocolate chips for extra chocolatey bites.
Use a cookie scoop or spoon to place evenly sized portions onto the prepared baking sheet.
Spread in a rack to cool down.
Serve and enjoy!
Hint: Add a shot of espresso or a pinch of high-quality espresso powder for a bold coffee kick.
⭐ Top Tip
- Quality Ingredients: Use premium cocoa and dark chocolate to create a robust chocolate base, and opt for freshly brewed espresso or freshly ground espresso powder for the best aroma.
- Balance is Key: Adjust the sweetness slightly to counterbalance the bitterness of the espresso - consider adding a touch of extra sugar or a drizzle of caramel.
- Chill the Dough: Let the cookie dough rest in the fridge for at least 30 minutes. This helps to set the flavors and prevents the cookies from spreading too much during baking.
- Don’t Overbake: Aim for a slightly underbaked center to keep the cookies fudgy and soft - remember, they’ll continue to firm up as they cool.
- Mix-In Variations: For added texture and flavor, consider folding in chocolate chunks or even a sprinkle of sea salt on top just before baking.
FAQ
More Recipes
Get more cookie recipes over here!
Espresso Brownie Cookies
Ingredients
Wet Ingredients:
- 3 eggs
- 1 cup sugar
- 2 teaspoons instant coffee granules
Dry Ingredients:
- ¾ cup all-purpose flour
- ⅓ teaspoon baking powder
- ¼ teaspoon salt
Chocolate Mixture:
- 1 ⅓ cups semisweet chocolate chips
- ½ cup 1 stick unsalted butter, sliced
Mix-Ins:
- ½ cup chocolate chips
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix the Wet Ingredients:
- In a large bowl, whisk together the eggs, sugar, and instant coffee granules until well combined.
Melt the Chocolate & Butter:
- In a double boiler (or microwave in 20-second intervals), melt the 1 ⅓ cups chocolate chips and butter until smooth. Stir well and let it cool slightly.
Combine the Mixtures:
- Pour the melted chocolate mixture into the wet ingredients and mix until well combined.
Add the Dry Ingredients:
- Sift in the flour, baking powder, and salt, then mix until just combined.
Fold in the Chocolate Chips:
- Gently stir in the remaining ½ cup chocolate chips for extra chocolatey bites.
Scoop the Dough:
- Use a cookie scoop or spoon to place evenly sized portions onto the prepared baking sheet.
Bake the Cookie Dough:
- Regular-sized cookies: Bake for 12-14 minutes.
- Larger cookies: Bake for 15-17 minutes until the tops are crackly but the centers are still slightly soft.
Cool & Serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
baker says
how many cookies can i make with this recipe? please reply asap thanks 🙂
Lainey says
Hi there! I made more than a dozen for this batch. :)xx
Ketlin says
Maravilhoso!
Lainey says
Thank you, Ketlin! It is amazing indeed!
Che says
Wow. These cookies look delicious! Thanks for this recipe!
Sweet says
Yey! This is kind of my favorite flavor. I can't wait to try it!