Chocolate Espresso Brownie Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 18
  • 3 oz semi-sweet (62%-70% Scharffen Berger) chocolate, chopped into bits
  • 2 cups semisweet chocolate chips (Guittard are great)
  • 1 stick unsalted butter
  • 3 eggs
  • 1 cup + 2 Tbsp sugar
  • 2 tsp espresso powder
  • ¾ cup all-purpose flour
  • ⅓ tsp baking powder
  • ¼ tsp salt
  1. Preheat the oven to 350ºF.
  2. In a double boiler (I put a pyrex bowl on top of a pan of boiling water), combine the chocolate, half of the chocolate chips and the butter, stirring until melted. Remove from heat and set aside.
  3. In the bowl of a stand mixer, whisk the eggs, sugar and espresso powder on high speed until very thick, about 3 minutes.
  4. Slowly add the melted chocolate mixture to the bowl, whisking just until combined.
  5. In a separate bowl, mix the flour, baking powder and salt.
  6. Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Stir in the remaining chocolate chips.
  7. Spoon heaping tablespoons of batter about 2 inches apart onto a parchment-lined baking sheet. The batter will be looser than normal cookie dough batter and will spread a bit. Sprinkle with sprinkles. Refrigerate batter between batches.
  8. Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.
  9. Remove from the oven and allow to cool before transferring to a platter.
Recipe by StreamingGourmet at