Espresso Brownie Cookies
Ingredients
- 8 T. unsalted butter, melted
- 1 cup dark brown sugar, packed
- 3/4 tsp baking powder
- 1-2 tsp espresso powder
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup Dutch-process cocoa
- 1 3/4 cup unbleached all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup semisweet chocolate orwhite chocolate chunks
Instructions
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Mix the melted butter, sugar, baking powder, espresso powder and salt.
- Add the eggs and vanilla, beating until smooth.
- Stir in the cocoa powder and flour; the dough will be sticky. Mix in the chocolate chips and chocolate chunks.
- Drop the cookies by tablespoonfuls (about 1 1/2” balls) onto the baking sheets, leaving about 1 1/2” between them. Use a #40 scoop. Flatten the dough balls to about 3/8”.
- Bake the cookies for 8-10 minutes, until they’re just set; they’ll be a bit shiny in the center. Remove from the oven and allow them to cool on the pan.
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