Salted Chocolate Espresso Brookies

Salted Chocolate Espresso Brookies

Is there some sort of ‘So You’re an Adult Now: How to Proceed’ book that I can read? Well, skim. Obviously I don’t have time to read a whole book. I’m a busy adult now. I didn’t even read my textbooks in college. (Errrm… Mom, stop reading.) I’m really wishing there was a ‘How to Be a Grown Up’-esque book out there because it’s really easy to get lost. Here’s what I’ve come to understand that being an adult means:

  • You learn to handle rejection without crying and/or drinking too much.
  • You start to crave actual substantial protein after you eat crap all day.
  • You start getting exciting about things like pillow shams and sconces.
  • When you start getting excited about things like pillow shams and sconces, your mom starts sending you articles to read like ’20 Ted Talks Every 20-Something Should Watch.’
  • Fart jokes are still funny.
  • Sometimes you wake up and everything hurts for no reason.
  • When you wake up in this unwarranted pain, you can’t help but wish you were six again.
  • You replace the toilet paper roll in a timely manner.

I always thought that growing up meant you learned to like coffee. If it comes in the form of a chocolate brownie cookie, then count me in! These. Cookies. Are. Fan. Tastic. Brookies are one of my favorite things on this earth because I am a chocolate lover. These brookies have both espresso powder and sea salt in them, both of which just make the cookies even more chocolatey! They are a chocolate lover’s dream.

Warm and gooey bittersweet chocolate espresso brownie cookies sprinkled with sea salt

Prep time
1 hour 15 mins

Cook time
10 mins

Total time
1 hour 25 mins

Yield
Makes 3 dozen cookies

Ingredients

  • 10 ounces bittersweet chocolate, roughly chopped
  • 6 tablespoons unsalted butter
  • 2 tablespoons instant espresso powder
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs, at room temperature
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • Sea salt, for sprinkling

Directions

1. Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Remove from the heat and let cool slightly.

2. Whisk together the flour, baking powder, and salt in a small bowl to combine.

3. Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.

4. Preheat the oven to 325°F and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.

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