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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 cup sugar
- 1 teaspoon pure vanilla extract
- Sea salt, for sprinkling
- 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.
- Whisk together the flour, baking powder, and salt in a small bowl to combine.
- 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.
- 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.