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Decadent Triple Chocolate Espresso Brownie Cookies

triple chocolate espresso brownie cookies - featured image
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These dense and fudgy cookies combine the richness of triple chocolate with a subtle espresso kick, perfect for chocolate lovers seeking a quick and indulgent treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour (or gluten-free flour blend for GF version)
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 tbsp espresso powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (170g) chocolate chunks (semi-sweet, dark, and bittersweet mix)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter in a microwave-safe bowl or on the stove, then let it cool slightly to warm (not hot).
  3. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until smooth and glossy, about 1-2 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the batter is thick and shiny.
  5. In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined to avoid toughness.
  7. Fold in the chocolate chunks evenly throughout the dough.
  8. Cover the dough and chill in the fridge for at least 30 minutes (15 minutes if short on time, but texture will be less chewy).
  9. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
  10. Bake for 10-12 minutes until edges look set but centers remain soft. Avoid overbaking as cookies continue to cook while cooling.
  11. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Chilling the dough is crucial for thick, fudgy cookies. Use quality chocolate chunks for best flavor. Rotate baking sheets halfway through baking for even browning. For vegan version, substitute butter with coconut oil and eggs with flax eggs. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Avoid overbaking to keep centers soft and chewy.

Nutrition

Keywords: triple chocolate, espresso, brownie cookies, chocolate cookies, fudgy cookies, easy dessert, quick cookies

Find it online: https://tempotaste.com/decadent-triple-chocolate-espresso-brownie-cookies-recipe-easy-and-perfect-for-chocolate-lovers/