Salted Chocolate Espresso Brookies

August 21, 2014
8 Ratings
  • Makes 3 dozen cookies
Author Notes

Warm and gooey bittersweet chocolate espresso brownie cookies sprinkled with sea salt. —Riley Wofford

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • vernferd
  • DougV
  • Tracy

4 Reviews

vernferd July 22, 2020
I made these recently and, although they tasted fantastic, they were a mess to make and eat. I was surprised the the recipe only called for 1/3 cup of flour since it didn't sound right. However that's what I used. Now I am wondering if it should call for 1 1/3 cups. After refrigerating the "dough" for 2 hrs the "dough" was still more like soft fudge or thick cake frosting. It was so gooey that it was no way to "drop" the dough onto the cookie sheets because it stuck to everything. Uncertain how they'd turn out, I first baked one sheet as a test. During baking, the dough literally flowed outward and spread like crazy, running together, and resulting in very thin cookies. Baking for only 10 minutes yielded cookies so soft that they could not be cut apart without tearing them. After baking them for another 2.5 minutes, and refrigerating them fully, I was able to cut them apart. Once separated they were so soft that many of them fell apart while holding them. My solution was to bake all the other sheets for 12.5 minutes then refrigerate them before cutting them apart. They remained chewy but did not fall apart as much as the first ones. In the end the cookies were delicious but if I were ever going to make this recipe again I'd try it using 1 1/3 cup flour, or more.
DougV January 8, 2019
I've made these several times and they're fantastic. Recommend everyone give them a try -- they're the hit of any party!

The only modification I made is: instead of 10 ounces bittersweet chocolate, roughly chopped, I used one bag of dark chocolate chips (12 oz). And I melt them in the microwave (who has a double-boiler any more?).

Also, I use 2 spoons to drop them on the cookie sheet -- each cookie is roughly a heaping tablespoon ('small ice cream scoop' isn't very precise). After the cookies have cooled, brush some of the salt off -- a little goes a long way.
Tracy January 2, 2015
The dough set up but they spread like crazy, not like the picture.
Tracy January 1, 2015
Just made up a batch and the dough is REALLY soft, as in pourable. Hopefully it will set up over night in the fridge.