Description
Delicious chocolate brownie cookies with an extra kick of espresso and fleur de sel.
Ingredients
Scale
- 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!