Salted Espresso Brownie Cookies
Salted Espresso Brownie Cookies are decadent with rich chocolate flavor that will remind you of your favorite brownie in cookie form. With a soft center yet slightly chewy and topped with chunks of salt, you won’t want to put these cookies down!Jump to Recipe
WHY WE LOVE THIS BROWNIE COOKIE RECIPE
I think we can all agree that nothing beats a gooey soft brownie! Especially when its warm, right out of the oven and topped with a pinch of salt.
This brownie cookie recipe is perfectly delicious on its own but the flavor and texture makes these cookies very versatile. Try adding ice cream, dip in white chocolate and sprinkles or peppermint for the holidays or drizzle caramel sauce!
If you need an easy, fool proof caramel sauce- we’ve got you covered! Try our Salted Caramel Sauce Recipe.
The espresso powder in this cookie recipe assists in elevating the chocolate flavor. So its rich and decadent with intense chocolate flavor. For that reason, we strongly suggest using a high quality chocolate like Ghirardelli which is readily available in the baking aisle of the grocery story. Or Valrhona if you really want to splurge!
We used a 60% cocoa but upwards to 72% cocoa would be absolutely delicious. Anything higher than 72% and you can expect a more bitter chocolate flavor. It’s really personal preference and the type of chocolate flavor that you prefer. You may also try semi-sweet chocolate chips as well or add extra to the batter for yummy pools of chocolate inside the cookie.
And we can’t forget the finishing salt! Make sure to not top these cookies with just any salt. You want to look for finishing sea salt such as Maldon Salt.
HOW TO MAKE SALTED ESPRESSO BROWNIE COOKIES
These brownie cookies are so quick to whip up. Follow these tips and you will have perfect cookies every time!
Use Room Temperature Ingredients
Set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.
Measure Flour Accurately
Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cookie that is too dense. Tips on how to properly measure are on our Instagram Reel videos!
Make sure your baking powder is not expired
Baking Soda and Baking Powder can expire within 4-6 months so I always write the date I open the box. This may impact your cookies from rising properly!
Do Not over mix the batter
Once the dry ingredients are incorporated with the wet, gently fold or mix until just combined. Over mixing can yield a more dense cookie.
Do Not Over Bake
The cookies look slightly under baked when they come out of the oven which is perfect because they will continue to bake a little longer during the cooling process. TIP: bake just one cookie as a test at the minimum time and allow to cool for 10 minutes to determine the best time in your oven before baking an entire pan.
Use quality chocolate
I love getting quality chocolate from Trader Joes. They actually import their chocolate bars from Europe which I will cut into chunks for the cookies. For semi-sweet chocolate chips I would recommend Ghiradelli which can be found at almost every grocery store.
Add different flavors
This cookie flavor and texture works really well with cookie butter, peanut butter or any nut butter! Simply scoop dollops into a cookie sheet and freeze for 1-2 hours to harden. Meanwhile, make the cookie dough and refrigerate for 30 minutes just enough to be able to roll into a ball and stuff with the cookie butter or nut butter.
Salted Espresso Brownie Cookies
- 3/4 cup all-purpose flour
- 3 TBL unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 large eggs room temperature
- 1/2 cup unsalted butter
- 7 ounces semi-sweet or dark chocolate chips or bars chopped >60% cocoa *use quality chocolate
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
- Pinch of Sea Salt Finishing salt
- Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside
- In a medium bowl- combine the flour, baking powder, salt, cocoa powder, and espresso powder.
- In a medium glass heat-proof bowl- combine the butter and sugars and microwave for 30 seconds. Just enough to melt the butter then combine using a whisk or spatula.
- Melt the chocolate either in a medium saucepan on low heat on the stove (making sure to constantly stir until just melted or in the microwave on 10 second increments, stirring in between until fully melted). Allow to cool for 5 minutes.
- Add the eggs and vanilla to the butter and sugar mixture. Whisk to combine.
- Add the melted chocolate and fold into the wet mixture with a spatula until combined.
- Add the dry mixture to the wet and fold with a spatula until combined.
- Using a cookie scoop- place 6-8 round cookies 2 inches apart. Bake for 10-12 minutes.