These Espresso Chocolate Brownie Cookies blur the line between a cookie and a brownie—because why settle for one? They’re rich, fudgy, and packed with enough espresso to wake the dead. Each bite delivers deep cocoa flavor with a smooth coffee finish. If you think self-control exists here, think again. These cookies are dangerously soft, slightly crisp on the edges, and loaded with melted chocolate. Perfect for anyone who believes dessert should come with a caffeine rush. Grab some butter, sugar, and your worst intentions. You’re about to bake something ridiculously addictive. Ready? Let’s embrace the sugar coma.
Espresso Chocolate Brownie Cookies
Fudgy, soft Espresso Chocolate Brownie Cookies packed with deep cocoa flavor and a bold coffee kick.
Ingredients
- 1 cup all-purpose flour cookie base
- ½ cup unsweetened cocoa powder for rich flavor
- 1 tsp baking powder for the slightest lift
- ¼ tsp salt don’t skip it
- ½ cup unsalted butter melted (because why not?)
- ¾ cup brown sugar chewiness unlocked
- ¼ cup granulated sugar crisp edges matter
- 2 large eggs the magic binder
- 1 tsp vanilla extract flavor booster
- 2 tsp instant espresso powder for that coffee kick
- 1 cup dark chocolate melted (for extra richness)
- ½ cup chocolate chips because excess is good
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment. No sticky messes allowed.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl. Keep it smooth.
- Beat melted butter, brown sugar, and granulated sugar in a separate bowl until fully combined. No shortcuts.
- Add eggs, vanilla extract, and espresso powder, then mix until smooth. Commitment is key.
- Stir in the melted dark chocolate until the batter reaches peak decadence. Try not to taste-test too much.
- Fold in the dry ingredients slowly. Overmixing leads to sadness.
- Toss in chocolate chips, stirring just enough to distribute them evenly.
- Scoop tablespoon-sized portions onto the prepared baking sheet, leaving 2 inches of space.
- Bake for 10 minutes until the edges are set but the centers look slightly soft. Trust the gooey process.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. Or just eat one immediately.
- Devour with coffee, milk, or straight from the tray. No wrong choices here.
Notes
Nutritional Values (Per Cookie)
- Calories: ~200
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Magnesium: 4%
- Potassium: 3%
- Calcium: 2%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Use dark roast espresso powder for a bolder coffee punch.
- Sprinkle flaky sea salt on top before baking for next-level deliciousness.
- Let the dough chill for 30 minutes if you want even thicker cookies.
- Double the batch. You’ll regret it if you don’t.
