Chewy chocolatey espresso brownie cookies are the perfect treat for any chocolate lover! These brownie cookies have a beautiful crackly crust, chewy edges and chocolate heaven fudgy middle! It is the easiest homemade cookie to make and only requires 5 minutes to whip everything up and 10-11 minutes to bake!
Crackly Crust, Chewy Edges and Fudgy Middle
The addition of the the espresso really enhances the chocolaty flavor. After the brownie cookies bake, you can top them with flaky sea salt, peppermint glaze or melted chocolate! As part of my recipe testing, I made four different batches of these brownie cookies and decided on the cookie batch that had both all purpose flour and cocoa powder. The cocoa powder adds slightly a richer chocolate fudge taste and texture. Also, you can make this gluten free by using almond flour instead of the all purpose and it will work great as well!
Vanilla paste & Espresso
Two key ingredients in this recipe are vanilla paste and espresso. Both add so much great flavor to the cookie. I used instant espresso powder and Nielsen-Massey vanilla paste.
I created this recipe as part of the Better Your Bake with Nielsen-Massey Vanillas campaign. I got the opportunity to test out their vanilla paste (*gifted) product and I was very impressed with the quality of the vanilla paste and have been using it in all my recipes recently. I have always found it difficult to find vanilla extracts and pastes without alcohol and I am really happy to share that their vanilla paste does not have alcohol. Also, all their products are certified kosher (Yay). Nielsen-Massey products are all-natural, allergen-free, gluten-free and Non-GMO Project Verified. You can purchase the vanilla paste, here.
Mastering the Basics of Baking
The Better You Bake Campaign is all about mastering the basics of baking. With everyone staying safe at home and practicing social distancing, now more than ever is the perfect opportunity to start mastering your baking skills. Now through June, Nielsen-Massey is bringing back the six-part series on BetterYourBake.com. In addition to the currently available techniques, they will be releasing three brand new techniques. Each will include a step-by-step video, pro tips from the team and delicious, seasonal recipes. I will be following along and hope you guys take advantage of all the great tips they will be sharing.
Brownie Sunday
If you are looking to elevate this brownie cookie, just take a small bowl and add 2 scoops of vanilla ice cream and piece the brownie cookies over and drizzle some warm caramel! The perfect weekend treat! Also, you can make an ice cream sandwich with these cookies they are perfectly chewy.
Full recipe and video is below – Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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- 1/2 cup organic cocoa powder
- 1/2 cup organic all purpose flour ( or almond flour)
- 2 tablespoons organic all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons coconut oil or unsalted butter
- 2 large eggs (Flaxseed egg or bobs red mill vegan egg replacer)
- 1 cup Chopped Dark Chocolate ( or semi sweet chocolate)
- 1/2 cup coconut sugar or light brown sugar
- 1/3 cup semi sweet chocolate chips or discs
- 1/4 cup granulated sugar
- 1/2 teaspoon instant espresso ( mix with 1 teaspoon warm water)
- 1 teaspoon organic tahini
- 1 teaspoon Nielsen-Massey vanilla pasta
Ingredients
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|
- Preheat oven 350 Degrees. In a medium bowl, whisk eggs, sugar, tahini and espresso.
- Then add the flour, cocoa powder, salt, baking powder and whisk until smooth and lump free.
- Melt the 1 cup of chopped chocolate in a double boiler or in the microwave with the butter or coconut oil.
- Pour the melted chocolate in the bowl and mix well. Note: The batter is going be on the runny side more like a brownie consistency and not a cookie dough.
- Using a small ice cream scooper, scoop the batter onto a sheet pan lined with parchment paper. The cooke will spread in the oven so make sure to allow room between the each cookie dough.
- Bake the cookies on the middle rack for 10-11 minutes.
- Let the cookies cool for at least 3 minutes on the pan before transferring in to a wired rack to cool completely.
- Drizzle some caramel, melted chocolate, peppermint glaze or top with some flak y sea salt and enjoy this chewy delicious brownie cookie!
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