Espresso Brownie Cookies

Recipes from The Big Book of Cookies by Betty Crocker are used by permission of John Wiley & Sons, Inc. Copyright © 2012.

Espresso Brownie Cookies

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    10 ounces semisweet baking chocolate, chopped 1 cup packed light brown sugar
    6 tablespoons butter or margarine, cut-up 2 eggs
    3/4 cup all-purpose flour 2 tablespoons instant espresso powder or granules
    1/2 teaspoon baking powder 1 teaspoon vanilla
    1/2 teaspoon salt 2 cups semisweet chocolate chips


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    • 1

      In medium microwavable bowl, microwave chocolate and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.

    • 2

      Meanwhile, in small bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat brown sugar, eggs, espresso powder and vanilla with electric mixer on medium speed 3 minutes. Add cooled chocolate mixture; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in chocolate chips. Refrigerate dough 30 minutes or until firm enough to handle.

    • 3

      Heat oven to 350°F. Shape dough into 2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until tops are cracked and dry (cookies will still be soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.


    1. Instant coffee granules can be substituted for instant espresso.
    2. When forming dough balls, use a cookie or ice cream scoop for uniform size.

    nutritional information

    3 g
    16 g
    Saturated Fat:
    10 g
    35 g
    3 g
    135 mg
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