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Salted Espresso Brownie Cookies

Decadent Salted Espresso Brownie Cookies for Ultimate Indulgence

These Salted Espresso Brownie Cookies combine crisp edges with a gooey center, perfect for an indulgent treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-Purpose Flour Essential for structure; measure accurately.
  • 0.5 cup Unsweetened Cocoa Powder Provides rich chocolate flavor; adjust to preference.
  • 1 tsp Baking Powder Acts as a leavening agent; ensure it's fresh.
  • 1 tsp Kosher Salt Enhances overall flavor; use as specified.
  • 2 large Eggs Room temperature for better texture.
  • 0.5 cup Unsalted Butter Delivers moisture and rich flavor; melt before use.
  • 7 oz Semi-Sweet or Dark Chocolate For optimal taste, use chocolate with > 60% cocoa.
  • 0.5 cup Granulated Sugar Brings sweetness; combine with brown sugar.
  • 0.5 cup Light Brown Sugar Firmly packed for moisture and flavor.
  • 1 tsp Vanilla Extract Enhances flavor; use pure vanilla.
  • 0.5 tsp Espresso Powder Intensifies chocolate flavor.
  • 1 pinch Finishing Salt Adds crunch and enhances sweetness.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • cookie scoop
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking powder, kosher salt, cocoa powder, and espresso powder in a bowl.
  3. Melt unsalted butter with granulated and light brown sugars in a microwave for 30 seconds. Stir until creamy.
  4. Melt semi-sweet or dark chocolate until smooth. Let cool slightly before mixing into butter-sugar mixture.
  5. Add room temperature eggs and vanilla extract to the butter-sugar mixture and whisk until uniform.
  6. Gently fold dry ingredients into the wet mixture until just combined, being careful not to over-mix.
  7. Scoop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes until slightly underbaked in the center.
  9. Dust with a pinch of finishing salt while cookies are still warm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 1 week. For firmer cookies, refrigerate individually wrapped.

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