Description
These Espresso Brownie Chocolate Chip Cookies are a delightful fusion of rich, fudgy brownie dough and classic espresso-infused chocolate chip cookie dough. Featuring nutty brown butter, a hit of espresso, and marbled chocolate goodness, these cookies offer an indulgent mocha twist perfect for dessert lovers seeking a sophisticated treat.
Ingredients
Brownie Cookies
- 90 g semi-sweet chocolate chips (½ cup)
- 56 g unsalted butter (¼ cup)
- 12 g Dutch processed cocoa powder (2 tbsp)
- 1 tsp espresso powder
- 90 g light brown sugar (⅓ cup + 1 tbsp)
- 1 egg
- 80 g all purpose flour (⅔ cup)
- 1 tsp baking powder
- ½ tsp salt
Espresso Chocolate Chip Cookies
- 113 g unsalted butter (8 tbsp)
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 egg, room temperature
- 2 tsp espresso powder
- ½ tsp vanilla extract
- 160 g all purpose flour (1 ⅓ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 125 g semi-sweet chocolate chips or chopped baking bar (¾ cup)
Instructions
- Make Brown Butter: In a small saucepan over medium heat, melt the 113g of butter, stirring occasionally until it turns amber and develops brown specks. Transfer to a bowl and ensure at least 90g remains; add water if necessary. Set aside.
- Prepare Brownie Cookie Dough: In a microwave-safe bowl, melt together 90g semi-sweet chocolate chips and 56g butter, stirring every 30 seconds until smooth. Mix in cocoa powder and 1 tsp espresso powder until fully combined. Add 90g brown sugar and 1 egg, whisking vigorously for 1 minute. Fold in 80g flour, 1 tsp baking powder, and ½ tsp salt until no flour streaks remain. Cover and refrigerate to firm up.
- Make Espresso Chocolate Chip Cookie Dough: To the brown butter, whisk in 100g light brown sugar and 50g granulated sugar until smooth. Add 1 egg, 2 tsp espresso powder, and ½ tsp vanilla extract, whisking well. Fold in 160g flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt until just combined, leaving a few flour streaks. Fold in 125g chocolate chips until smooth.
- Combine Doughs: Scoop 2 tbsp portions of espresso chocolate chip dough and 1.5 tbsp portions of brownie dough. Halve each portion and alternate pieces (brownie, chocolate chip, brownie, chocolate chip), then roll into a ball. For uniform size, gently press into a 3 tbsp cookie scoop. Refrigerate dough balls in an airtight container for 30 minutes.
- Bake Cookies: Preheat oven to 350°F (175°C). Arrange dough balls evenly on a parchment-lined baking sheet, topping with extra chocolate if desired. Bake for 12-14 minutes until edges are golden brown.
- Shape and Cool: Immediately after baking, use a bowl or biscuit cutter slightly larger than the cookie to swirl each one into a round shape. Let cookies rest on the hot baking tray for 5 minutes before transferring to a wire rack to cool. Optionally sprinkle with flaky sea salt before serving.
Notes
- Ensure the butter for browning is watched closely to prevent burning; nutty aroma indicates readiness.
- The brownie dough is intentionally more liquidy than traditional cookie dough; this is normal and helps create the marbled texture.
- Pressing the cookie dough balls with a scoop after combining helps create even, uniform cookies.
- Chilling the dough before baking improves flavor and prevents spreading.
- Scooting the cookies immediately after baking rounds their shape for a polished look.
- Flaky sea salt on top enhances the chocolate and espresso flavors balancing sweetness.
