Espresso Brownie Cookies
These espresso brownie cookies are made with the delicious blend of rich chocolate and bold coffee flavors, creating a fudgy, chewy cookie with a crackly top! They're perfect cookie treats for chocolate and coffee lovers!
Servings: -16 cookies
Calories: 330kcal
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.
Serving: 1gCalories: 330kcalCarbohydrates: 38gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 62mgSodium: 79mgPotassium: 167mgFiber: 2gSugar: 28gVitamin A: 306IUCalcium: 34mgIron: 2mg
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