Description
Dense, fudgy cookies with crispy edges and a rich chocolate flavor enhanced by instant espresso powder. These easy-to-make treats are ready in 25 minutes and offer the perfect balance of chewy centers and crisp edges.
Ingredients
Scale
- 1 cup (170g) semi-sweet dark chocolate chips or chunks
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup (95g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- Flaky sea salt for topping (optional)
- Optional add-ins: ½ cup peanut butter chips, white chocolate chips, or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly for 5 minutes.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the melted chocolate, egg, egg yolk, and vanilla extract to the butter mixture. Beat on low speed just until combined.
- In a separate small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Do not overmix.
- Fold in any optional add-ins (peanut butter chips, nuts, etc.).
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes, or until edges are set and slightly crisp but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired while warm.
Notes
Do not overbake; the centers should look slightly underdone in the oven as they will continue to cook on the hot pan. For best texture, ensure butter is at room temperature. Dough can be chilled for 30 minutes to prevent spreading. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: fudgy brownie cookies, espresso brownies, chocolate cookies, easy dessert, coffee chocolate cookies, fudgy cookies, brownie cookies recipe