Espresso Chocolate Chip Brownie Cookies

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 and Eggs

Chocolate and Batter

Flour and Batter

Cookies on Silpat

Espresso Chocolate Chip Brownie Cookies

Espresso Chocolate Chip Brownie Cookies

Espresso Chocolate Chip Cookie Brownies

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Espresso Chocolate Chip Brownie Cookies

Yield: About 1 dozen cookies

Prep Time: 15 min

Cook Time: 12 min


3 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips, divided
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 salt


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.



  1. says

    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.

  2. says

    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.

  3. says

    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.

  4. Asmaa says

    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.

  5. says

    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!

  6. Tracy G. says

    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!

  7. Tracy G. says

    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 :)

  8. Frances H. says

    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!

  9. Julia says

    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!

  10. Angelxchic says

    I made these cookies the other day. Phenomenal. I had to make adjustments for latitude baking (1extra T of flour) and grated espresso beans into the chocolate because I had no instant espresso. The cookie was intensely chocolatey without being too sweet. The little espresso bean chunks that fell in gave a nice little crunch. Probably one of the best cookie recipes I’ve ever made!

  11. Laura D says

    My suggestion is that you should put next to the chocolate chips in the recipe (1 cup for the double boiler and one for finish) as I melted two cups instead.

    • Kelly Senyei replied: — December 28th, 2013 @ 1:22 pm

      Thanks for your comment, Laura! I’ve added “divided” to the chocolate chips in the ingredient list.

  12. BulgariaBabe says

    These taste good, but i think part of the problem with them being too runny is that the butter doesn’t need to be melted with the chocolate in the beginning. I suggest adding the butter at room temperature- this will help the cookies hold together as a dough.

  13. Shauna says

    would it work just as well without the espresso? I’m not a big fan :P

    • Kelly Senyei replied: — January 31st, 2014 @ 4:15 pm

      Definitely, Shauna! Just simply leave the espresso out. Enjoy!

  14. andy says

    when and how does the butter go in?

    • Kelly Senyei replied: — June 11th, 2014 @ 9:15 pm

      Hi Andy! Per the recipe: “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.” Enjoy!


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