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salted espresso brownie cookie recipe

Salted Espresso Brownie Cookies

Decadent Chocolate Brownie Cookie with a soft center and chewy outside
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Servings 24 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.


*TIP: Batter will be sticky for the first batch. Place the batter in the refrigerator while the first batch bakes to firm up the dough slightly. Not required but helps with scooping. 
*Store in an airtight container for up to 1 week. 
*Try stuffing with different flavors such as cookie butter! Freeze dollops of cookie butter for 1-2 hours on a cookie sheet to harden then roll into the cookie dough and bake per the directions.