Fudgy Mocha Brownie Cookies
These cozy Fudgy Mocha Brownie Cookies combine rich chocolate and a hint of coffee, creating a delightful treat perfect for sharing or enjoying with your morning coffee.
Ingredients
For the Cookies
- 250 g semi-sweet chocolate for rich flavor
- 50 g unsalted butter adds moisture
- 15 g dutch process cocoa powder enhances chocolate taste
- 2.5 tbsp hot water dissolves cocoa powder
- 106 g brown sugar provides moisture and depth
- 66 g granulated sugar balances sweetness
- 2 pieces eggs, room temp binds ingredients
- 75 g all-purpose flour, scant provides structure
- 10 g espresso powder intensifies chocolate flavor
- 0.25 tsp baking powder provides slight lift
- 0.25 tsp kosher salt enhances flavor
- to taste flaky sea salt, for sprinkling adds texture and contrast
Instructions
Preparation
- Preheat your oven to 350 degrees F (180 degrees C) and prepare two baking sheets by lining them with parchment paper.
- In a heatproof bowl, combine the semi-sweet chocolate and unsalted butter. Set this over a small saucepan filled with simmering water, ensuring the bowl doesn’t touch the water. Stir every minute until the mixture is completely melted and smooth, then remove from heat and set it aside to cool slightly.
- In a separate small bowl, mix the Dutch process cocoa powder with hot water. This step helps to bloom the cocoa, bringing out its rich flavor.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the brown sugar, granulated sugar, and eggs. Beat the mixture on high speed for about 2-3 minutes until light and pale.
- Gently fold in the melted chocolate-butter mixture and the bloomed cocoa powder using a rubber spatula.
- Add the all-purpose flour, espresso powder, baking powder, and kosher salt. Mix until just combined.
- Allow the cookie dough to rest at room temperature for about 10 minutes.
Baking
- Using a 3-tablespoon cookie scoop, place the dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake the cookies for approximately 8-10 minutes until they appear crackly and shiny on top.
- Allow the cookies to cool completely on the baking sheets before sprinkling with flaky sea salt.
Notes
For best results, ensure eggs are room temperature, don’t overmix, keep an eye on baking time, and allow cookies to cool before transferring.