Salted Espresso Brownie Cookies are calling your name!
These Salted Espresso Brownie Cookies are the perfect mouthful. The slight bitterness of the dark chocolate compliments the coffee undertones well, and the saltiness is the desired finish.
Please find the detailed recipe below!
Some notes:
For best results, I would recommend using a kitchen scale, otherwise the conversations listed below should do the trick!
To get the crinkle effect, remove the pan from the oven and bang to flatten the cookies at minutes 5, 7 and 9 (so every two minutes, halfway through baking).
You can make these cookies paleo by substituting the butter for coconut oil, and the flour for any paleo baking flour of your choice. Coconut or maple sugar will sub well for the light brown sugar - the taste might be slightly different but I’ve made them both ways!
Unfortunately, these cookies cannot be made vegan, so I genuinely wouldn’t make any further alterations.
INGREDIENTS:
150 grams dark chocolate, roughly chopped (between 60-70% cocoa solids)
30 grams butter, cubed (about 2 tbsp)
20 grams all-purpose flour (about 3 tbsp)
2 tsp finely ground instant coffee powder
1/4 teaspoon baking powder
1/4 teaspoon salt
100 grams light brown sugar (1/2 cup)
1 egg
1/2 tbsp water
Flaked salt, for finishing
Combine the flour, sugar, baking powder, salt and coffee and set aside.
In a heat-proof bowl fitted on a pot of simmering water (for the double broiler method, make sure the simmering water does not touch the bottom of the bowl), gently melt together the chocolate and the butter. You can also microwave the butter and chocolate together in 10-15 second increments, stirring frequently until melted and smooth. Set aside to cool.
In a stand mixer fitted with a whisk attachment, or with electric beaters, beat together the egg and brown sugar (you can add a splash of vanilla if desired!). Beat on medium speed until light and fluffy, about 4 minutes.
Lower the speed and slowly stream in the melted chocolate mixture until just combined. Remove the electric whisk and scrape down the sides of the bowl with a rubber spatula.
Tip in the dry ingredients and fold until just combined. The dough should leave a thick “ribbon trail” and be firm but fluid. Cover with plastic wrap and chill for 15 to 30 minutes.
Preheat the oven to 355F.
Use a cookie scoop to shape the dough balls on a parchment lined baking sheet. Space them at least two inches apart as they’ll spread.
Bake for a total of 11 minutes. For the crinkle effect, remove the pan from the oven and bang to flatten the cookies at minutes 5, 7 and 9 (so every two minutes, halfway through baking).
Finish with flaked salt and serve once cooled.
