These espresso brownie cookies are deep, dark, fudgy, and impossible to say no to. Bonus points for being quick, easy, and only using ONE BOWL!
3/4 C chocolate chips (semi-sweet or bittersweet)
6 T unsalted butter
1 C dark brown sugar, packed
2 large eggs
1 tsp vanilla
2/3 C all purpose flour
2 T unsweetened cocoa powder*
1 T instant espresso powder
1 tsp baking powder
1/2 tsp kosher salt
Flaky sea salt to garnish
Preheat your oven to 350° F. Line a rimmed baking sheet with a sheet of parchment paper or silicone baking mat. If you have more than one, prep another to facilitate faster cookie baking turnaround time. You can bake these two sheets at a time if you wish.
In a large bowl combine chocolate chips and butter. Melt in the microwave for 60 seconds, stirring at the halfway point. The chocolate will not be completely melted when you pull it out of the microwave, but if you keep stirring it will all melt into the butter. Let cool for five minutes.
Whisk in brown sugar until no lumps remain. Then whisk in eggs and vanilla until thoroughly combined.
Add flour, cocoa powder, espresso powder, baking powder, and salt. Stir until no dry flour remains.
Scoop golf ball sized mounds of batter (about 1 1/2 tablespoons) onto your prepared pan – leaving about 2 inches of room between each cookie to account for spreading. To be safe I baked 6 cookies to a sheet, but probably could have gotten away with 8.
Bake for 13-15 minutes, or until the cookies are just set on top – they will still be very, very soft to the touch.* Sprinkle with flaky sea salt and let cool on the pan for five minutes. Then transfer the entire sheet of parchment paper with the cookies still on it, to a flat surface (like your kitchen counter) to finish cooling.
Repeat with remaining batter.
*While testing this recipe I found that sifting my cocoa powder (which I typically always do) was not entirely necessary here. However I just bought a new container that seemed mostly lump free, so if yours looks lumpy, go ahead and give it a quick sift, because biting into a nubbin of uncooked cocoa powder is no fun.
*Don’t try to remove the cookies from the parchment until they’re completely cool – as they’re quite fragile straight out of the oven and need time to firm up. Instead just slide the entire sheet of parchment, with the cookies still on it, off of your sheet pan and onto the counter to finish cooling and move on to your next batch.
Keywords: Brownie cookies, espresso cookies, one bowl cookies, chocolate cookies