Espresso Brownie Cookies
Easy, delicious chocolatey brownie cookies that taste like heaven!
Servings 12 cookies
Calories
Ingredients
- 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
Instructions
- 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.