the PERFECT brownie espresso cookies
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!
Servings Prep Time
20cookies 10minutes
Cook Time
Servings Prep Time
20cookies 10minutes
Cook Time
  • 3medium organic eggsat room temperature
  • 3/4cup brown sugar
  • 1/3cup Butterin pieces
  • 8ounces semi-sweet chocolateat least 60% cacao; in pieces
  • 1/4cup corn starch
  • 1/4cup cacao powder
  • 1/2cup flour
  • 2tsp instant espresso powderoptional
  • 1tsp baking powder
  • 1/4tsp salt
  1. Preheat the oven to 170°C / 340°F. Prepare a baking tray with non-stick baking paper.
  2. Combine the dry ingredients (except the sugar) in a bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Store in an airtight container. Best enjoyed with cold milk.