Name: Dark Chocolate Espresso Brownie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup dark chocolate chips (60-70% cacao); 2 tablespoons unsalted butter; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 tablespoon instant espresso powder; 1/4 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup additional dark chocolate chips or chunks

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Fudgy, rich, and irresistibly decadent — these Dark Chocolate Espresso Brownie Cookies are a dream come true for chocolate and coffee lovers. With a gooey, brownie-like center and a crisp exterior, I get the deep intensity of dark chocolate blended perfectly with the bold kick of espresso in every bite. It’s like having my favorite brownie and cookie all in one indulgent treat.

Dark Chocolate Espresso Brownie Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup dark chocolate chips (60-70% cacao)

2 tablespoons unsalted butter

⅔ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 tablespoon instant espresso powder

¼ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup additional dark chocolate chips or chunks

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a microwave-safe bowl, I melt 1 cup of dark chocolate chips with the butter in 30-second intervals, stirring until smooth. Then I set it aside to cool slightly.

In a large bowl, I whisk together sugar, eggs, and vanilla until light and frothy—this takes about 1 to 2 minutes.

I stir in the espresso powder until it’s fully dissolved, then mix in the cooled chocolate mixture.

In another bowl, I sift together the flour, cocoa powder, baking powder, and salt.

I gently fold the dry ingredients into the wet mixture until just combined.

Then I fold in the remaining ½ cup of chocolate chips or chunks for extra richness.

Using a cookie scoop or tablespoon, I drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

I bake them for 10 to 12 minutes, just until the edges are set and the centers look cracked but still soft.

After baking, I let them cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cookies.

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories per cookie: 160 kcal

Variations

I sometimes add chopped toasted walnuts or pecans for crunch.

For an extra coffee flavor, I double the espresso powder.

I’ve swapped the dark chocolate for semi-sweet or even white chocolate for a sweeter twist.

Adding a pinch of cinnamon or chili powder gives the cookies a unique warmth.

I occasionally mix in caramel chips or a swirl of dulce de leche for extra indulgence.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. When I want to reheat, I pop a cookie in the microwave for 10–15 seconds to bring back the warm, fudgy texture.

FAQs

What does the espresso powder do in these cookies?

The espresso enhances the chocolate flavor, making the cookies taste richer and more intense. It doesn’t make the cookies taste like coffee—unless I want it to, in which case I add more.

Can I make these cookies without espresso powder?

Yes, I’ve skipped the espresso before, and the cookies still turn out delicious. But I definitely notice that the espresso adds depth to the chocolate.

How do I know when the cookies are done baking?

I look for set edges and slightly cracked tops. The centers should still look soft—this ensures a fudgy interior once cooled.

Can I double this recipe?

Absolutely. When I need a bigger batch, I double the ingredients and bake in two rounds or use multiple sheets.

Can I use dairy-free alternatives?

Yes, I’ve used plant-based butter and dairy-free chocolate chips with great results. The texture stays chewy and rich.

Conclusion

These dark chocolate espresso brownie cookies are everything I want in a dessert: bold flavor, satisfying texture, and easy preparation. Whether I’m baking for a special occasion or just treating myself, this recipe delivers the perfect blend of indulgent chocolate and rich coffee in every bite.

Recipe:

Dark Chocolate Espresso Brownie Cookies

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Author: Cheryl
Total Time: 22 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

Fudgy and rich, these Dark Chocolate Espresso Brownie Cookies combine the deep, bittersweet flavor of dark chocolate with the bold kick of espresso. With gooey centers and crisp edges, they’re the perfect blend of a brownie and a cookie.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, melt 1 cup of dark chocolate chips with the butter in 30-second intervals, stirring until smooth. Set aside to cool slightly.
In a large bowl, whisk together the sugar, eggs, and vanilla until light and frothy (about 1–2 minutes).
Stir in the espresso powder until fully dissolved, then mix in the cooled chocolate mixture.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Fold in the remaining ½ cup of dark chocolate chips or chunks.
Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the edges are set and the centers appear cracked but soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.