Espresso Brownie Cookies

Every weekend we visit a local coffee shop for a treat and a drink and my husband has gotten a little addicted to iced mochas.  When I saw these dark chocolate espresso cookies in Betty Crocker’s Big Book of Cookies, I thought that maybe they would help keep iced mocha cravings at bay during the week.  The book has a lot of easy and delicious looking cookie recipes, but I was drawn right away to this one.  Rich and dark, this cookie batter is very much like a brownie batter and is flavored with a lot of instant espresso powder and and extra hit of chocolate in the form of dark chocolate chips.   I changed the recipe slightly, using darker chocolate and making smaller cookies, since we love really dark chocolate and are incapable of eating just one cookie.  Instead of satisfying a mid-week craving for iced mocha, I think I may have created a new addiction to mocha cookies!

Espresso Brownie Cookies
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Rich chocolate cookies flavored with espresso and filled with chocolate chips.
Ingredients
  • 10 oz dark chocolate, chopped
  • 6 Tbsp. butter, cut up
  • ¾ cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 Tbsp. instant espresso powder
  • 1 tsp. vanilla
  • 2 Cups dark/bittersweet chocolate chips
Instructions
  1. In a medium microwaveable bowl, microwave chopped chocolate and butter on high for 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Cool for 10 minutes.
  2. In a small bowl, stir together the flour, baking powder and salt and set aside.
  3. In a large bowl, beat brown sugar, eggs, espresso powder and vanilla with an electric mixer on medium for 3 minutes.
  4. Add the cooled chocolate mixture, beat on low until blended. Add the flour mixture and beat until a soft dough forms. Stir in chocolate chips.
  5. Refrigerate for 30 minute or until firm enough to handle.
  6. Heat the oven to 350F.
  7. Shape the dough into 1 inch balls. On ungreased or parchment lined cookie sheets, place balls of dough 2 inches apart.
  8. Bake 10 to 12 minutes or until the tops are cracked and dry. The cookies will still be soft, so be careful not to over bake them.
  9. Cool 3 minutes on the cookie sheets and then move to racks to cool completely.

 

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