Slightly crispy and yet wonderfully soft. Super chocolaty and with a hint of espresso. For me these are without a doubt the PERFECT Brownie Espresso Cookies!
There are cookies that you eat because you are hungry for something sweet.
And then there are cookies that create that hunger. You didn’t really want to eat anything. But OH! you just can’t help yourself.
Here’s some reasons why you won’t be able to resist these brownie espresso cookies:
- The consistency is amazinggg! The surface is slightly crispy, the inside is soft. That makes every bite so insanely good!
- DOUBLE CHOCOLATE! It is not only chocolate in the dough, but also cocoa powder. Means double portion Tschocolateee. YUM!!
- The hint of coffee goes perfectly with the chocolate flavor. If you’re a coffee junkie, you can add a teaspoonful more to the batter.
Of course, you can also skip the powder completely and simply bake brownie cookies. Still awesome. Still irresistible.
- They not only taste delicious, but are also quickly made. You don’t need to bring the butter to room temperature or let the dough rest. Within 10 minutes the cookies will be on the tray.
You decide on the size of the brownie espresso cookies. If you are generous and would like to make many people happy, then put a little less dough per piece on the tray.
However, my attitude is that a cookie can almost not be big enough. That’s why I always make them a bit bigger.
Also it’s pretty hard to share the goodnesses. Just saying.
You will get about 20-25 smaller cookies or 12-15 big cookies from the measurements given below.
I love to sprinkle some salt flakes on my brownie espresso cookies after baking. I am an absolute fan of sweet and salty things.
However, if you feel the same way, I have to tell you that this will probably make it even harder for you to stop snacking them.
Not that I didn’t warn you.
They taste best with a glass of ice-cold milk.
Here’s more cookies for you cookie lovers:
Crispy ’n‘ Soft Chocolate Cookies
I got the inspiration for these wonderful cookies from the amazingly talented Laura from TUTTI DOLCI.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 3 medium organic eggs at room temperature
- 3/4 cup brown sugar
- 1/3 cup Butter in pieces
- 8 ounces semi-sweet chocolate at least 60% cacao; in pieces
- 1/4 cup corn starch
- 1/4 cup cacao powder
- 1/2 cup flour
- 2 tsp instant espresso powder optional
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 170°C / 340°F. Prepare a baking tray with non-stick baking paper.
- Combine the dry ingredients (except the sugar) in a bowl. Set aside.
- Add butter and chocolate to a pot and melt at low temperature. Stir constantly. Remove from the stove as soon as it's melted. The mixture should not get hot. Otherwise let it cool down briefly.
- Beat eggs and sugar with a mixer for 3-4 minutes until fluffy. Slowly poor the liquid chocolate into the mixture until well combined. Do not overmix. Fold in the dry ingredients with a whisk. The dough is relatively pretty soft but that's exactly how it should be.
- Add about 2 tbsp dough per cookie on the tray with a distance between each other. Bake for approx. 13-15 minutes until the surface has got nice cracks. Carefully remove the cookies with the baking paper from the baking tray and allow to cool completely. Proceed in the same way with the rest of the dough.
- Store in an airtight container. Best enjoyed with cold milk.
Hello! This recipe looks amazing! do you know if the cookies can be frozen after baking ?
thank you! My family and I are obsessed with these cookies as well! 🙂
I have never tried to freeze them but I can imagine that it will work!
Can I use white sugar???
Absolutely! I love using brown sugar for the caramel-y flavor but you can use white sugar as well!