1/4 cup unsalted butter, room temperature (56 grams)
1/2 cup + 2 Tbsp granulated sugar (120 grams)
2 large eggs, room temperature (112 grams)
1/2 tsp instant espresso or coffee (2 grams) – optional
1/4 tsp of salt (1 gram) – optional
2/3 cup all-purpose flour (80 grams)
3/4 tsp baking soda (5 grams)
1/3 cup dark or milk chocolate chips (60 grams)
sea salt to garnish
Instructions
Preheat the oven to 350 degrees F, and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Place 1 1/3 cups dark or milk chocolate and 1/4 cup of butter into a heat proof bowl.
Melt in the microwave by heating in 30 second intervals (stirring between), or using a double boiler.
Heat and stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
In a separate bowl, vigorously whisk together 1/2 cup + 2 Tbsp granulated sugar with 2 large eggs, 1/2 tsp of espresso powder, and 1/4 tsp of salt.
Whisk for a couple minutes to incorporate air into the mixture, until it becomes lighter in color.
Pour the slightly cooled chocolate mixture into the egg mixture. Mix until combined.
Sift 2/3 cup all-purpose flour and 3/4 of a tsp of baking soda into the chocolate egg mixture, and mix until the batter is smooth.
Let the dough cool down for a few minutes, and creates thick ribbons when lifted on a spoon above the bowl.
Fold in the remaining 1/3 cup of chocolate chips.
Use a cookie scoop to make 12-14 uniformly sized cookie dough balls on the prepared baking sheet, placing the cookies at least 3 inches apart from each other.
Bake for 12 minutes, then garnish with a sprinkle of sea salt and additional chocolate chunks if desired.
Let the cookies cool on the pan for 10 minutes, then move to a wire baking rack to finish cooling.
Notes
Making These Brownie Cookies In Advance & Storage Tips
Make your cookies in advance! If stored in an airtight container, they can last for up to 3 days at room temperature or up to a week in the fridge.
Sadly the batter cannot be made in advance and frozen, since it needs to be slightly warm when scooped and baked.
Baked cookies can be frozen! These cookies last for up to a month if frozen in a ziploc bag or airtight container. Move them to the fridge the day before you plan to eat them to reduce the temperature shock, then let them sit out at room temperature for a few hours before eating.
