Chocolate is extremely important, period.
I was re-reading Harry Potter these days (again), I’m on The Order of Phoenix at the moment. But since Prisoner of Azkaban, I have been craving something chocolatey and I just couldn’t get myself up to make an elaborate cake. So I checked my blog and saw my older version of brookies and I knew I had to update the recipe (I had been putting it off for the longest time.) So I made various versions and landed on this one. I am a fudgey+chewy brownie person i.e. I like the edge pieces. These cookies are exactly that.
This is my current favourite cookie recipe and I hope you guys like it as much as I do. Also, I hope you guys are keeping safe.
- It is important to whip the sugar + egg mixture for that long, don’t rush it. It makes a huge difference in the texture of the cookies.
- The size of your cookie will affect the baking time so please keep a close eye on the cookies, try not to crowd them on the pan. They spread considerably.
- It is important to chill the dough because you won’t be able to scoop it otherwise and un-chilled dough will spread too much.
- You may omit the espresso if you like.
Espresso Brownie Cookies
- 150 g Dark Chocolate
- 80 g salted butter
- 50-55 g egg whites approx. 2 medium-large eggs
- 100 g castor sugar
- 2 tsp instant coffee + 1 tbsp lukewarm water
- 1 tsp Vanilla Extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 10 g cocoa powder
- 100 g all-purpose flour
- In a medium bowl, add the butter & chocolate. Melt it in the microwave or a double boiler.
- In a separate bowl, add the egg-whites, sugar, and vanilla and using a whisk or a hand mixer, mix for 8-10 minutes, till the mixture becomes pale and fluffy.
- Pour the cooled chocolate mixture and keep whisking continuously. Mix the coffee with the water and add that to the mixture too.
- Sift in the flour, baking soda, baking powder and cocoa powder and fold the dry ingredients gently. Once you no longer see any dry ingredients, chill the dough for about 1 hour or until it is set enough to hold it’s scooped shape (This is important).
- Preheat the oven to 180 C, scoop out the dough using an ice cream scoop small-sized or use 2 tbsp worth of dough for each cookie. You can roll them into balls using your hands (I like to do that so I can control how they spread). Bake for 9-12 minutes, or until the edges of the cookies are set.
- Let the cookies rest on the pan for at least 7-10 minutes and shift them to a wire rack to cool completely.
- Eat them. LOVE THEM. MAKE THEM AGAIN.
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Until next time!
Hi! Whipping egg whites and sugar for 8-10 minutes will be be a meringue right? Firm peaks? It won’t be pale and fluffy unless it’s whole eggs or yolks alone with sugar. Please correct me if I’m wrong, thank you for sharing, I’d like to try these soon 🤗💕
Hi, yes that’s correct. Egg whites whipped with sugar will give you a meringue 😊 I don’t use yolks because I like the texture by using this method without them. Meringues will definitely be fluffy but more stiff.
Vanshika khurana says
Is there any substitute for eggs ?
Hi! I am working on an eggless version for this recipe. Will hopefully share soon 🙂