Salted Espresso Brownie Cookies Recipe

Imagine a delicious fusion where brownie meets cookie, creating something truly special. Salted Espresso Brownie Cookies bring together dark chocolate and espresso for a rich, chewy treat. This recipe is straightforward, requiring no chill time, which makes it perfect for a quick dessert. With a sprinkle of flaky sea salt, you’ll enhance the flavors even more. Keep going to discover how to make these irresistible cookies at home.

Why You’ll Love This Recipe

When you try this Salted Espresso Brownie Cookies recipe, you’ll discover a delightful combination of flavors and textures that make it a standout treat.

The rich chocolate and espresso create a deep, mocha flavor, while the addition of salt enhances both the sweetness and coffee notes. You’ll love the fudgy and chewy texture, achieved through careful baking. Remember, baking for 8-10 minutes is key to getting it just right. The recipe’s simplicity makes preparation easy, and you won’t need any chill time. You can even customize it; make it gluten-free or vegan with simple swaps. These cookies are known for their fudgy and chewy texture, which is achieved through the perfect balance of ingredients and baking time.

History

Salted Espresso Brownie Cookies have an interesting history that reflects the evolution of dessert recipes. They blend the rich, fudgy texture of brownies with the satisfying crunch of cookies, often featuring espresso and sea salt for added flavor.

You can trace their origins to attempts at transforming brownie batter into cookie form, a trend popularized by food blogs and publications. Early recipes emphasized chilling the batter, an essential step for maintaining shape.

Over time, vegan versions emerged, using ingredients like coconut oil and flax eggs. The use of dark chocolate and espresso enhances these cookies’ rich taste, while flaky sea salt offers a delightful contrast, showcasing how baking continues to adapt to modern preferences and dietary needs.

Recipe

Ingredients:
– 150 grams dark chocolate (60-70% cocoa solids)
– 2 tablespoons butter or margarine (or refined coconut oil for vegan)
– 3/4 cup all-purpose flour
– 1 cup packed light brown sugar (or cane sugar for vegan)
– 2 tablespoons instant espresso powder
– 2 large eggs (or flax egg for vegan)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Optional: Vanilla extract, additional chocolate chips, flaky sea salt

Cooking Instructions:

Begin by melting the dark chocolate and butter (or coconut oil) using a double boiler or in the microwave. If using the microwave, heat in increments, stirring frequently until smooth and warm.
In a mixing bowl, beat the brown sugar and eggs (or flax egg) with an electric mixer until the mixture is light and fluffy. Gradually add the melted chocolate mixture and instant espresso powder, beating on low speed until well combined.
In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, folding until just combined. If desired, stir in additional chocolate chips.
Refrigerate the dough for 15 to 30 minutes to firm it up. If the dough is chilled for more than an hour, allow it to soften slightly before shaping.
Preheat the oven to 355°F (180°C) or 350°F (175°C). Using a cookie scoop, shape the dough into balls and place them on a parchment-lined baking sheet, spacing them at least 2 inches apart.
Bake the cookies for 11 minutes, then remove them from the oven and gently bang the baking sheet to flatten the cookies. Return to the oven and bake for an additional 10 to 12 minutes until the tops are cracked and dry.
Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a cooling rack. Sprinkle with flaky sea salt while warm and let them cool completely before storing in an airtight container.

Extra Tips:

To guarantee the best texture, make certain the melted chocolate is still warm when you add it to the wet ingredients.

Avoid overmixing the dough to maintain the chewy and fudgy consistency of the cookies.

If you’re looking to enhance the flavors further, consider adding a splash of vanilla extract or using different types of chocolate for added variety. Additionally, these cookies are ideal for chocolate lovers as they combine espresso and brownie flavors in a delightful cookie form.

Enjoy your baking!

Final Thoughts

As you wrap up your baking adventure, remember that the key to these salted espresso brownie cookies lies in the quality of your ingredients and the techniques you use. Choose high-quality dark chocolate, as it provides a rich flavor and fudgy texture. Fine espresso powder enhances the overall taste, while flaky sea salt balances the sweetness. When preparing the batter, be sure to melt the chocolate gently and chill it before scooping. This helps achieve that perfect fudgy texture. Baking cookies immediately after mixing is crucial for optimal results. Bake the cookies until the edges are crackly and slightly puffed, and don’t forget to bang the pan halfway through for a lovely crinkle effect. With attention to detail, your cookies will impress everyone who tries them.

FAQ

Wondering how to get the best results with your salted espresso brownie cookies? First, bake at 350-355°F for 10-12 minutes, and remember to space your cookie dough balls at least 2 inches apart.

For a crinkle effect, try banging the pan during baking. After removing them, let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Use high-quality dark chocolate, ideally with 60-70% cocoa solids, and adjust the espresso powder to your taste. Don’t forget to sprinkle flaky sea salt right after baking for that perfect finish.

Finally, avoid overmixing your dough to keep your cookies tender and delicious. Salted brownie cookies are known for their deep chocolatey flavor and fudgy texture, making them a delightful treat for any occasion. Enjoy your baking!