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…
Ingredients
- 3 ounces unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 8 tablespoons unsalted butter, diced
- 3 large eggs
- 1 1/8 cup sugar
- 2 teaspoons instant coffee granules
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- 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.
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Recipe adapted from Gourmet.
Hi!!!! I’ve been making these following your recipe for a few years now. I LOVE THEM! And so does everyone I share them with. The other day I added 1 tsp peppermint extract to make peppermint mocha cookies and they turned out great! I just wanted to let you know (: Thank you for sharing this recipe!!!!
I’m SO thrilled you’ve been enjoying the recipe, Amanda! And I love your addition of peppermint extract – YUM!
The cookies are amazing!!! But I got 37 cookies out of a single recipe…and I used my ice cream/cookie 2″ scoop, which is a heaping T. How big are your Cookies? Also I left out the 1/8c of sugar. Perfection!
Hi Sherry! My cookies are pretty average size.
These are soft and chewy and so delicious.
So glad you enjoyed them, Tammy!
Do you think I would be able to substitute a gluten free flour blend for this recipe? I have friend who is anaphylactic to wheat, but she would love these cookies sooo much!
Hi Andrea – You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. I’ve never tried this so I’m not sure what the result would be. Let me know if you give it a shot!
These are wonderful – chewy, and delicious.
Awesome! So glad you enjoyed the recipe!
Oh, Thank you. Stupid me, I read 350°C. I could have googled it mysef. Thanks for your reply. I’m gonna try to make them soon.
Hi. These look absolutely delicious. _I’d love to make them. The problem is that currently I have an electric oven that only goes to 240°C. Do you think it’ll be enough to bake them properly? I don’t want to try and waste all the ingredients.
Hi Romina! I just Googled 350F = ? °C and found that it is about 176°C :) So you’re all set!
As many have commented, 3/4 cup of flour is definitely wrong. Makes them too runny.
when and how does the butter go in?
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!
would it work just as well without the espresso? I’m not a big fan :P
Definitely, Shauna! Just simply leave the espresso out. Enjoy!
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.
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.
Thanks for your comment, Laura! I’ve added “divided” to the chocolate chips in the ingredient list.
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!
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?
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!
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!
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 :)
Qucik question. I don’t keep instant coffee granules around. Can I sub something else? A small amount of strong thick brewed coffee?
Hi Tracy! Feel free to just leave out the espresso, or you could also sub in the same amount of the brewed coffee. Enjoy!
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
Can I use milk chocolate instead of unsweetened chocolate?