These Chocolate Espresso Brownie Cookies take things to a new level by bringing the fudginess and chocolatiness of brownies, to a cookie – and don’t forget the chips! Since these cookies have a higher ratio of chocolate to flour than average, the batter is not at all firm. You must use parchment paper, and basically spoon drop the batter (which will spread) onto the cookie sheet.
The softness of the cookies does make them more challenging than usual to remove from the pan once cooked, so allow them to cool first before even trying.
It’s all worth it for that melt-in-your-mouth, death-by-chocolate taste.
3 oz semi-sweet (62%-70% Scharffen Berger) chocolate, chopped into bits
2 cups semisweet chocolate chips (Guittard are great)
1 stick unsalted butter
1 cup + 2 Tbsp sugar
2 tsp espresso powder
¾ cup all-purpose flour
⅓ tsp baking powder
¼ tsp salt
Preheat the oven to 350ºF.
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.
In the bowl of a stand mixer, whisk the eggs, sugar and espresso powder on high speed until very thick, about 3 minutes.
Slowly add the melted chocolate mixture to the bowl, whisking just until combined.
In a separate bowl, mix the flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Stir in the remaining chocolate chips.
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.
Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.
Remove from the oven and allow to cool before transferring to a platter.
For one, I’ve doubled the quantity so that you can use a larger pan (and make more at a time). The larger pan slows down the baking rate a bit, and I think helps keep everything moist. Also, this recipe calls one more egg than the average recipe. Eggs make batters more cakey, and normally, I wouldn’t want my chocolate brownie recipe to be too cakey. If it’s cakey, then it’s not fudgy, right? We’ll the balance of chocolate, butter, flour and eggs in this recipe seems to hit it just right. They’re fudgy and dark, but they hold together well.
One of the other secret ingredients in this recipe is the espresso powder. In the same way that vanilla functions, the espresso gives the chocolate flavor additional depth and complexity. It doesn’t make it taste like coffee, it just anchors the chocolate flavor.
Lastly,the chocolate chips give these brownies texture and additional chocolate umph.
Okay. My 4-year-old is home for the summer, so how do we spend our time? Why, baking, of course. Today, he begged me to break out the train cake mold I haven’t used since his 2nd birthday. My complaint about cake molds like this one (and Williams-Sonoma has a new cakelette mold on offer every season. Currently, they are selling a caterpillar cakelette mold) is that the little cakes are difficult to ice and come out pretty dry. So today, when confronted with this cake mold again, I immediately thought, “Brownies!” They are the perfect solution because icing them is not a necessity and it’s easier to keep brownies moist (or downright fudgy if you like them the way I do). In fact, this particular mold is the perfect size for fudgy brownies, because the individual train cars are small enough to be single-serving, yet large enough to leave the very center just a little bit under-cooked (when cooked for 25 minutes at 350˚F).
I’ll be honest. I used a brownie mix as the basis for today’s adventure, with a few minor additions to make the brownies come out the way I like them. I used Marie Callender’s Chocolate Fudge Brownie Mix.
Marie Callender's Brownie Mix
I followed the directions on the package, but substituted melted butter for the vegetable oil (the same measurement) and folded in 3/4 cup of Nestlée Toll House Semi-Sweet morsels.
There was not enough batter to fill every train car, but it didn’t matter.
Just Out of the Oven
I was pleasantly surprised by the chocolaty quality of the finished product. I usually use Ghirardelli chocolate and go to a lot of fuss, but these were just as good and a lot simpler. My son had a lot of fun helping. Williams-Sonoma doesn’t sell this pan anymore, but Amazon does: