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
1 hour 15 mins
1 hour 25 mins
Makes 3 dozen cookies
- 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
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.