Espresso Chocolate Chip Brownie Cookies
There are days when the minutes fly by so fast, I have all I can do to avoid a Jessie Spano-style meltdown. No time. There’s never enough time. Three times out of 10, I usually don’t make it all the way to the “I’m so excited! I’m so excited! I’m so … scared” part.
So what does an iconic 90s sitcom scene have to do with that stack-o-chocolate goodness up there? Absolutely everything.
Espresso Chocolate Chip Brownie Cookies are for the troubled multitaskers in this world—those that can’t find the time to eat a cookie and eat a brownie and drink a cup of coffee, all in one sitting. I feel your pain. And these cookie brownies ease that pain, one chocolatey, chewy, caffeinated bite at a time. Just imagine the texture of a brownie, but in cookie form. I’ll let the photos do the rest of the talking…
Espresso Chocolate Chip Brownie Cookies
Yield: About 1 dozen cookies
Prep Time: 15 min
Cook Time: 12 min
Ingredients:
3 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips
8 Tablespoons (1 stick) unsalted butter, diced
3 large eggs
1 cup plus 2 Tablespoons sugar
2 teaspoons instant coffee granules
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon saltDirections:
Preheat the oven to 350ºF.
In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove the smaller pan containing the chocolate from the double boiler and set it aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar and instant coffee granules on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.
Slowly add the chocolate mixture to the bowl, whisking just until combined.
Turn off the stand mixer. Sift the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips.
Portion heaping tablespoons of batter about 2 inches apart on a parchment- or Silpat-lined baking sheet. (See Kelly's Notes.)
Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top. Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.
Kelly's Notes:
The batter will be much looser than your average cookie dough. If you're making multiple batches, keep the batter in the fridge in between batches.
When in doubt, underbake the cookies, as they'll continue firming up as they cool on the cookie sheet.
Recipe adapted from Gourmet.
jen @ one curly fry — September 26, 2012 @ 9:06 am
I do need to make these. I love everything about brownies, cookies, and espresso. All in one is a dream come true.
Lana @ Never Enough Thyme — September 26, 2012 @ 9:22 am
Delicious! Perfect for chocoholics like me.
Meagan @ A Zesty Bite — September 26, 2012 @ 9:24 am
I love when cookies look so inviting! It doesn’t hurt when they involve everything that I love!
Tiffany — September 26, 2012 @ 9:40 am
best combination E.V.E.R.!!!
Aly ~ Cooking In Stilettos — September 26, 2012 @ 11:39 am
Considering that I have a massive coffee addiction, I think I need to make these this weekend!!! What a fabulous recipe Kelly!
Rachel @ Bakerita — September 26, 2012 @ 1:00 pm
Want. It. Now.
This looks too good. Seriously…making these as soon as I can!
Chocolate and coffee = heaven in my book.
And as always, your photos are flawless!! Do you use natural light? Because I want your windows if you do.
Rachel {studio cuisine} — September 26, 2012 @ 4:46 pm
The second recipe today that has tempted me…Yom Kippur fasting and a cookie obsession will never work well together. Fact.
Robin @ Simply Southern Baking — September 26, 2012 @ 6:03 pm
I wish I had these in my cookie jar RIGHT NOW!!!
Kiran @ KiranTarun.com — September 26, 2012 @ 7:35 pm
Oh my lordy — this looks so chocolaty and fudgy!
Meghan — September 26, 2012 @ 10:17 pm
These are some serious cookies & I wish I had a few right now! Gorgeous!
Michelle — September 27, 2012 @ 1:12 am
I love the crinkly top that comes from cookies (and brownies) like these. It’s something that just screams ‘you’re about to bite into something that’s going to blow your mind.’
Underbaking cookies is probably the one trick that took me the longest to really master. Such a good thing to mention.
Chung-Ah | Damn Delicious — September 27, 2012 @ 1:48 am
You made my favorite brownie into a cookie! And best of all, I can eat more cookies than brownies! Btw I’m so jealous of your glass mixing bowl. That’s been on my wishlist for so long!
joey @ 80 Breakfasts — September 27, 2012 @ 2:54 am
Omg! Perfect combination! Pinning this now!
Kelly Senyei replied: — September 30th, 2012 @ 9:35 pm
Thanks, Joey!
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Valerie — September 27, 2012 @ 10:48 am
I love multi-tasking food! And these cookies sound perfect for those of us who can be a bit indecisive at times. Maybe.
Gorgeous. You just put me into a cookie-baking mood.
Jen @ Jen's Favorite Cookies — September 27, 2012 @ 12:05 pm
I personally think a brownie cookie is an inspired idea. Love this!!
Lori @ RecipeGirl — September 29, 2012 @ 9:52 am
These look amazing!! Love espresso in brownies, so tucking it into brownie cookies is an even better idea
Asmaa — September 30, 2012 @ 7:14 pm
Hello
I was very excited to try this recipe. I followed the dircetions exactly but the batter was way too loose, I did refridgerated it but was not as the picture you posted. What advise can you give me ?
thanks in advance
Kelly Senyei replied: — September 30th, 2012 @ 7:22 pm
Hi Asmaa! Did you overmi the batter? The reason it would be too loose is if you overmixed it. If you leave it in the fridge for 20 minutes or so, it should firm up.
Esi — September 30, 2012 @ 9:29 pm
I am sure the espresso made these out of this world. I love the way the flavor gets enhanced!
Kelly Senyei replied: — September 30th, 2012 @ 9:34 pm
Agreed, Esi! Espresso always make chocolate so much better!
kelley {mountain mama cooks} — October 2, 2012 @ 9:51 am
Gorgeous! I’m starting to make my holiday baking list and these are definitely making the cut. I love espresso and chocolate together!!
Roxana | Roxana's Home Baking — October 25, 2012 @ 1:27 pm
Chocolate brownie and coffee in one irresistible cookie! these are the best of both worlds
thanks for sharing the recipe, just linked to it in my 100 chocolate recipes from 100 bloggers post
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Chii — December 17, 2012 @ 12:01 pm
Can I use milk chocolate instead of unsweetened chocolate?
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Courtney — January 14, 2013 @ 3:57 pm
Hi! I just made (my slightly adapted version) these cookies! So tasty!! I blogged about it and gave you credit.
In case you are interested: http://cookingmisadventures.com/2013/01/14/pregnancy-craving-1-chocolate-deep-dark-chocolatetoffeeespressobrownie-cookies/
~ Courtney
Tracy G. — January 17, 2013 @ 7:52 am
Qucik question. I don’t keep instant coffee granules around. Can I sub something else? A small amount of strong thick brewed coffee?
Kelly Senyei replied: — January 17th, 2013 @ 7:55 am
Hi Tracy! Feel free to just leave out the espresso, or you could also sub in the same amount of the brewed coffee. Enjoy!
Tracy G. — January 17, 2013 @ 8:04 am
Thanks Kelly for the quick reply! I love the combo, so I think I’ll try to fiddle around and see what I can come up with
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Frances H. — February 4, 2013 @ 8:22 pm
Baked these for Superbowl party yesterday and they were a HUGE hit. They are absolutely chocolatey and delicious. They definitely lived up to my expectations. Thanks for passing this along!
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Julia — April 11, 2013 @ 2:54 pm
I just made these and they’re so delicious! But they didn’t turn out as full as yours, mine are really thin! Any idea why?
Kelly Senyei replied: — April 11th, 2013 @ 3:10 pm
Hi Julia! my first thought is to the age of your baking powder. Did you buy it relatively recently? If your baking powder is too old, it can result in flatter cookies. Hope this helps!