Salted Espresso Brownie Cookies
Decadent Chocolate Brownie Cookie with a soft center and chewy outside
Ingredients
- ¾ cupall-purpose flour
- 3tbl unsweetened cocoa powder
- 1 tspbaking powder
- ¼ tspkosher salt
- 2 largeeggs (room temperature )
- ½ cupunsalted butter
- 7 ouncessemi-sweet or dark chocolate chips or bars chopped (>60% cocoa *use quality chocolate)
- ½ cupgranulated sugar
- ½ cuplight brown sugar (firmly packed )
- 1 tspvanilla extract
- ½ tspespresso powder
- sea salt (finishing salt)
Directions
- 1
Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside
- 2
In a medium bowl- combine the flour, baking powder, salt, cocoa powder, and espresso powder.
- 3
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.
- 4
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.
- 5
Add the eggs and vanilla to the butter and sugar mixture. Whisk to combine.
- 6
Add the melted chocolate and fold into the wet mixture with a spatula until combined.
- 7
Add the dry mixture to the wet and fold with a spatula until combined.
- 8
Using a cookie scoop- place 6-8 round cookies 2 inches apart. Bake for 10-12 minutes.