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Espresso Chocolate Brownie Cookies

moka coffee pot
Fudgy, soft Espresso Chocolate Brownie Cookies packed with deep cocoa flavor and a bold coffee kick.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 servings
Calories 200 kcal

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.