Salted Brownie Cookies

Servings: cookies

Calories: 208cal

Melt together the butter and dark chocolate bar pieces in the microwave or a double boiler. Stir gently until the mixture is smooth and set this aside to cool slightly until you’re ready to add it.
Add the instant espresso powder and hot water to a small bowl and stir to dissolve.
Add the white sugar, brown sugar, eggs, vanilla, and dissolved espresso powder to a large bowl. Use a handheld electric beater to mix until it’s light and fluffy, about 3 minutes.
TIP - Don’t rush the time it takes to beat the sugar and eggs; the end result should be fluffy and fall off the beaters in thick ribbons.
Pour the melted butter/chocolate mixture into the sugar/egg mixture, and beat to combine.
Sift in the flour, salt, baking powder, and cocoa powder, and stir to combine. Fold in the chocolate chips.
Cover the bowl with plastic wrap and chill 20 minutes in the fridge. Meanwhile, preheat the oven to 350F and line 2 large baking trays with parchment paper or silpat baking mats.
When the dough is chilled, use a 2-tablespoon scoop to measure the dough and roll each into a ball. Arrange the balls on the prepared baking trays. Sprinkle the flaky sea salt on top.
Bake until the cookies are set along the outside, about 12 to 15 minutes. Cool on the trays before removing.

5 from 4 votes

You aren’t limited to only semisweet chocolate chips - milk chocolate chips, white chocolate chips, or bittersweet chocolate chips work as well.
The instant espresso powder enhances the natural flavor notes of chocolate. If you want to be able to taste the flavor of coffee in these cookies, you can bump up the amount of instant espresso powder to about 1 teaspoon and dissolve it in 2 teaspoons of hot water. Otherwise, you will not taste espresso in the finished cookies.

Course: Dessert

Cuisine: American

Prep Time20

Cook Time12

Chill Time20

Total Time52