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Espresso Brownie Cookies

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Happy 1st weekend of 2019.  I cannot believe it is already almost a week into this new year.  To celebrate making it through the week I made these Espresso Brownie Cookies.  Now I know they are not KETO, but they are pretty amazing and a perfect treat before I jump back on the KETO train next week.

Brownies or Cookies?

Do you ever have a hard time deciding between a brownie or a cookie?  Yes?  No?  Well I do…except not anymore.  This cookie/brownie is everything you love about both in one quick recipe.  

They are fudgy, rich and super chocolaty with a hint of espresso in each bite.  

The perfect bite

These are just the cutest little cookies.  I used a small cookie scoop because I wanted each one to be 3-4 bites.  

They are so rich that in my opinion if you made them any bigger I would not be able to each the whole thing.  To give these cookies a little something I added in the espresso powder.  It not only brings out the dark chocolate goodness but it also adds a little bitterness which makes this cookie something to remember.

Preheat your oven NOW

24 cookies

Espresso Brownie Cookie

Rich & fudge cookies that are not too sweet with just a hint of espresso in each bite.

10 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 1 cup chopped dark chocolate (I used 70% cocoa)
  • 1/2 cup butter, cut into cubes
  • 2/3 cup cugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional Toppings
  • Flakey salt
  • Course sugar

Directions

  • Preheat oven to 350
  • Line cookie sheets with parchment paper
  • Ina medium saucepan melt chocolate and butter over medium heat, stirring constantly until smooth
  • Remove from heat to let cool
  • In the cowl of a stand mixer, or a large bowl, beat together sugars and eggs until light and frothy, about 5 minutes
  • In a medium bowl whisk together flour, cocoa powder, espresso powder, baking powder and salt
  • Pour chocolate mixture into sugar mixture, beating until just combined, scraping down the sides as needed
  • Slowly add in flour mixture, mixing until just combined
  • Using a small cookie scoop place mounds of batter 2 inches apart on prepared baking sheet - dough will be the consistency of brownies
  • Gently press down mounds a little to flatten them out a bit
  • Bake for 10-11 minutes
  • Remove and sprinkle with salt and course sugar, if using
  • Let cool on pan for 5 minutes and then move to a cooling rack to cool completely
  • Serve and ENJOY!

Notes

You can leave out the espresso if you would like

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