Normally plain chocolate cookies are my thing to go for. Sometimes they are not enough. Sometimes I need cookies with an extra kick. For those days I make these Espresso Brownie Cookies with Fleur de Sel. Delicious little fellas with a little extra caffeine kick ;)
Monday is the day I need some extra kick in the morning. I guess you know this feeling. After a nice weekend you want to sleep longer, much longer or when you got ready for work early Monday morning, you just want to go back to bed again ;) In my case, only a strong coffee helps in situations like that. I mean in general, it’s better to wait talking to me until I had my first coffee. On a Monday morning, you might want to wait until I had my second one :P Just kidding.
You might ask yourself “where is the connection to these cookies here?!” – well, these cookies have some instant espresso powder added to give you the extra caffeine kick without the need to drink a coffee ;) Well it’s only a mini kick since there is only a small amount in the dough. Enough to make one strong espresso, but distributed in all the cookies it’s more an imaginary kick… but still a kick. It’s mostly for the flavour ;)
You think I am just writing rubbish? Well… that is possible. I had only one coffee yet and for writing stuff that makes sense, I normally need at least two coffees… just kidding! I need 3-5 minimum. Coffee Junkie at the keyboard :P
Anyway. You can make nice brownie cookies with this recipe, including the nice and subtle coffee flavor. Crunchy on the outside and soft on the inside… and packed with chocolate! Maybe I should have focused on the chocolate since that is a key ingredient. Or maybe the combination with the Fleur de Sel that makes these cookies even more delicious?! Well… I told you – I need more coffee to write proper sentences…
Let’s grab a cup of coffee together along with a cookie :P
INGREDIENTS / ZUTATEN
5.3 oz. (150g) semi-sweet chocolate
1 oz. (30g) butter
3.5 oz. (100g) brown sugar
1 medium egg
3 tbsp. all-purpose flour
1 tsp. instant espresso powder
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. milk
fleur de sel
150g Zartbitterschokolade
30g Butter
100g brauner Zucker
1 Ei (M)
3 EL Mehl (Type 405)
1 TL Instant Espressopulver
1/4 TL Backpulver
1/4 TL Salz
1 TL Milch
Fleur de sel
DIRECTIONS / ZUBEREITUNG
2. Add the sugar and egg to a large bowl and mix until light and airy – for about 4-5 minutes. Add the cooled melted chocolate and mix until well combined. Mix the flour with espresso powder, baking powder, and salt and add together with the milk to the bowl – mix until just combined. Place in the fridge for about 20 minutes.
3. While the dough is cooling, preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop or tablespoons to place small portions of dough on the baking sheet (leave enough space in between cause they spread a bit) – would not recommend placing more than 6-8 cookies on the sheet at a time. Sprinkle with some fleur de sell and bake for 10-11 minutes. After 5-6 minutes baking time, you can shake the baking sheet a bit so the cookies deflate a bit – that gives them a more crinkly surface at the end. The finished cookies should be firm, flat and with some crinkles on top. Take out of the oven and let cool down on the baking sheet for about 10 minutes, then remove and let cool down completely on a wire rack. Repeat with the remaining dough.
2. Den Zucker zusammen mit dem Ei in eine große Schüssel geben und dann hell und luftig aufschlagen – dauert etwa 4-5 Minuten. Die abgekühlte Schokolade dazugeben und unterrühren. In einer separaten Schüssel das Mehl mit dem Espressopulver, Backpulver und Salz vermischen und dann zusammen mit der Milch in die Schüssel geben und alles nur kurz verrühren. Den Teig für etwa 20 Minuten in den Kühlschrank stellen.
3. Während der Teig kühlt, den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem kleinen Eisportionierer (Cookie Scoop) oder mit einem Esslöffel kleine Teigportionen mit genügend Abstand auf das Blech setzen (nicht mehr als 6-8 Stück) und mit etwas Fleur de sel bestreuen und für 10-11 Minuten backen. Nach etwa 5-6 Minuten Backzeit einmal kurz am Blech rütteln, damit die Cookies etwas in sich zusammenfallen – dadurch bekommen sie am Ende eine aufgerissene Oberfläche. Die fertigen Cookies sollten fest und flach sein und mit Rissen überzogen. Die Cookies dann aus dem Ofen nehmen und auf dem Blech etwa 10 Minuten abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Espresso Brownie Cookies with Fleur de Sel
- Prep Time: 25
- Cook Time: 11
- Total Time: 60
- Yield: 15 1x
Description
Delicious chocolate brownie cookies with an extra kick of espresso and fleur de sel.
Ingredients
- 5.3 oz. (150g) semi-sweet chocolate
- 1 oz. (30g) butter
- 3.5 oz. (100g) brown sugar
- 1 medium egg
- 3 tbsp. all-purpose flour
- 1 tsp. instant espresso powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. milk
- fleur de sel
Instructions
- Chop the semi-sweet chocolate coarsely. Add together with the butter to a heatproof bowl and melt slowly over a pot with simmering water or in the microwave – mix until smooth and then set aside to cool down a bit.
- Add the sugar and egg to a large bowl and mix until light and airy – for about 4-5 minutes. Add the cooled melted chocolate and mix until well combined. Mix the flour with espresso powder, baking powder, and salt and add together with the milk to the bowl – mix until just combined. Place in the fridge for about 20 minutes.
- While the dough is cooling, preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop or tablespoons to place small portions of dough on the baking sheet (leave enough space in between cause they spread a bit) – would not recommend to place more than 6-8 cookies on the sheet at a time. Sprinkle with some fleur de sell and bake for 10-11 minutes. After 5-6 minutes baking time, you can shake the baking sheet a bit so the cookies deflate a bit – that gives them a more crinkly surface at the end. The finished cookies should be firm, flat and with some crinkles on top. Take out of the oven and let cool down on the baking sheet for about 10 minutes, then remove and let cool down completely on a wire rack. Repeat with the remaining dough.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
