Description

Rich, fudgy cookies with a signature crackly top and intense chocolate-espresso flavor. These brownie-like cookies are chewy, dense, and easy to make by hand.

Ingredients

Scale

1 cup (226g) unsalted butter, melted
1 ½ cups (300g) dark brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, room temperature
1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon instant espresso powder
1 ½ cups (190g) all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking soda
½ teaspoon salt
8 ounces (225g) dark chocolate (70% cocoa), chopped
1 cup (170g) bittersweet chocolate chips
Sea salt flakes, optional for topping

Instructions

Melt the butter in a microwave-safe bowl or saucepan until fully liquid but not hot. Set aside to cool slightly.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously for about 2 minutes until the mixture is glossy and smooth.
Add the whole eggs, extra egg yolk, and vanilla extract. Whisk until fully combined and uniform in color.
Add the espresso powder, flour, cornstarch, baking soda, and salt. Fold these ingredients in gently with a spatula until no streaks of flour remain. Do not overmix.
Fold in the chopped dark chocolate and chocolate chips until evenly distributed. Reserve a few small chocolate pieces for topping.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (up to 3 days). This step is crucial for texture.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop dough into 2-tablespoon balls and roll into smooth spheres. Place on baking sheets, spacing them 2 inches apart.
Bake for 12-14 minutes until edges are set and slightly golden, but centers still look soft. Do not overbake.
Let cookies cool on the baking sheet for 5 minutes to set the structure, then transfer to a wire rack to cool completely.
Sprinkle with sea salt flakes if desired before serving.

Notes

Chilling the dough is non-negotiable for the crackly top and chewy texture. Use high-quality dark chocolate and chop it yourself for better texture. Do not substitute espresso powder with instant coffee granules as they do not dissolve the same way. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15
Sodium: 120
Fat: 10
Saturated Fat: 6
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: dark chocolate, espresso cookies, brownie cookies, crackly top, chewy cookies, easy dessert, coffee dessert