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Espresso Brownie Cookies
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Prep Time:
1 hour 30 minutes
Total Time:
1 hour 30 minutes
Indulge in decadent espresso brownie cookies - a chocolate lover's dream dessert for entertaining.
Ingredients:
  • 10 oz semisweet baking chocolate, chopped
  • 6 tablespoons butter or margarine, cut-up
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 tablespoons instant espresso powder or granules
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
Instructions:
  • Heat the chocolate and butter in a medium microwavable bowl uncovered on High for 1 to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Let it cool for 10 minutes.
  • In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer on medium speed, beat together brown sugar, eggs, espresso powder, and vanilla for 3 minutes. Mix in the cooled chocolate mixture on low speed until well combined. Gradually add the flour mixture and beat until a soft dough forms, then fold in the chocolate chips. Chill the dough in the refrigerator for 30 minutes or until firm.
  • Preheat the oven to 350°F. Roll the dough into 2-inch balls and space them 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes until the tops crack and dry, but the cookies are still soft. Allow them to cool for 3 minutes; then transfer to a cooling rack. Once completely cooled, store in an airtight container.

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