These Dark Chocolate Espresso Brownie Cookies combine the best of both worlds: the rich fudginess of a brownie and the crisp edges of a cookie. Infused with bold espresso and dark chocolate, these cookies are perfect for anyone who loves a deep, indulgent chocolate flavor with a hint of coffee. If you're craving a treat that’s both chewy and crisp, these decadent cookies are a must-try!

Why You’ll Love This Recipe

These Dark Chocolate Espresso Brownie Cookies are the perfect balance of rich chocolate, bold espresso, and a chewy, fudgy texture. Whether you're a coffee lover or a chocolate enthusiast, this recipe will satisfy both cravings. The deep flavor from the espresso enhances the richness of the dark chocolate, making each bite an indulgent experience. With the cookies' slightly crisp edges and soft centers, they provide a delightful contrast in texture, making them even more irresistible. Plus, they’re quick and easy to make, with just a few simple steps to create an unforgettable treat.

Ingredients

1 cup (226g) unsalted butter
1½ cups (300g) granulated sugar
1 cup (200g) packed brown sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon instant espresso powder
1 cup (125g) all-purpose flour
1 cup (85g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2 cups (340g) dark chocolate chips or chunks

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Melt Butter: In a medium saucepan over low heat, melt the butter. Once melted, remove it from heat and let it cool slightly.
Mix Sugars and Eggs: In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Beat until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and instant espresso powder until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips or chunks.
Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up.
Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10–12 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake to maintain a fudgy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 20 minutes
Cooking Time: 10–12 minutes
Total Time: 1 hour (including chilling time)

Variations

Extra Espresso Kick: If you're a coffee lover, increase the instant espresso powder to 1½ tablespoons for a stronger coffee flavor.
Nutty Version: Add ½ cup of chopped nuts, such as walnuts or pecans, to the dough for an extra crunch and nutty flavor.
Dark Chocolate Lovers: Use 70% or higher dark chocolate chunks for a richer, more intense chocolate flavor.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a single layer and transfer them to a resealable freezer bag. They’ll stay fresh for up to 3 months.
To reheat, simply microwave the cookies for 10-15 seconds to bring back their fudgy texture.

FAQs

1. Can I make these cookies without espresso powder?

Yes, you can omit the espresso powder if you prefer, but it adds a nice depth of flavor to the chocolate. If you skip it, the cookies will still be delicious but with a more straightforward chocolate taste.

2. Can I use milk chocolate chips instead of dark chocolate?

Yes, you can substitute milk chocolate chips for dark chocolate if you prefer a sweeter, creamier cookie.

3. How do I know when these cookies are done?

The cookies are done when the edges are set, but the centers are still soft and slightly gooey. Don’t overbake them, or you’ll lose the fudgy texture!

4. Can I make the dough in advance?

Yes, you can prepare the dough ahead of time. Cover it tightly and refrigerate for up to 24 hours before baking.

5. Can I use a different type of flour?

All-purpose flour works best for this recipe, but you can experiment with gluten-free flour if needed. Make sure to use a gluten-free blend that works for baking.

6. Can I make these cookies larger or smaller?

Yes, you can adjust the size of the cookies by using more or less dough for each scoop. Just be mindful to adjust the baking time if the cookies are larger or smaller than the suggested size.

7. Can I add other mix-ins?

Absolutely! Feel free to add other mix-ins like toffee bits, caramel chunks, or even a sprinkle of sea salt on top for a gourmet touch.

8. How can I make these cookies softer?

To make the cookies softer, reduce the baking time by a minute or two. This will keep the centers softer and chewier.

9. Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop out the dough onto a baking sheet and freeze for about 1 hour. Once firm, transfer the dough balls to a freezer bag and store for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.

10. Why do I need to chill the dough?

Chilling the dough allows the fat in the butter to solidify, which helps the cookies hold their shape while baking and prevents them from spreading too much.

Conclusion

Dark Chocolate Espresso Brownie Cookies offer a perfect combination of chewy and fudgy textures with bold espresso and dark chocolate flavors. They’re a great treat for any chocolate lover or coffee enthusiast, and with easy-to-follow instructions and a few simple ingredients, they’re sure to become a new favorite. Whether you enjoy them with a cup of coffee or as a dessert after a meal, these cookies are an indulgence you won’t want to miss.