Espresso Brownie Cookies
  • 1 lb (16oz) dark chocolate (I use Ghirardelli 60% cacao chips)
  • 1/2 cup butter
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 4 eggs
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant espresso powder-smooth, if it's powder it will mix well if it is in granules crush them smooth before adding to recipe.
  1. Melt the chocolate. You can do this at 30% power in the microwave for 1 minute and 10-15 seconds at full power to melt completely and stir in every 30 seconds. Be careful not to burn the chocolate, that is why you stir at each heating interval, the heat from the bowl and the chocolate will help it melt quicker.
  2. Place the butter in a microwave dish melt the butter for about 30 seconds or so on high.
  3. In a medium bowl mix brown sugar and eggs with a fork, be sure the mixture is well mixed, add chocolate, butter, flour, baking powder, and vanilla and espresso powder.
  4. Scoop 3 tablespoons sized scoops of dough. Place dough on a parchment-lined baking sheet. Use smaller scoop if you want smaller cookies, be sure to reduce baking time for smaller cookies.
  5. Large 3 tablespoon sized cookies bake at 350 degrees for 14-15 minutes.
  6. When you remove the pan from the oven allow the cookies to cool on the pan.
  7. Test with a toothpick before removing the cookies from the oven, the batter should not stick to the toothpick, but be careful not to overbake or they won't be chewy, they will dry out.
*Instant espresso powder: this needs to be smooth, and powder consistency if it's powder it will mix well if its granules crush them smooth before adding to recipe.
Recipe by Created by Diane at