Salted Chocolate Espresso Brookies

By • August 21, 2014 • 0 Comments

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Author Notes: Warm and gooey bittersweet chocolate espresso brownie cookies sprinkled with sea salt. Riley Wofford

Makes 3 dozen cookies

  • 10 ounces bittersweet chocolate, roughly chopped
  • 6 tablespoons unsalted butter
  • 2 tablespoons instant espresso powder
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • Sea salt, for sprinkling
  1. Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Remove from the heat and let cool slightly.
  2. Whisk together the flour, baking powder, and salt in a small bowl to combine.
  3. Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  4. Preheat the oven to 325°F and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.
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