Recipe created by Lujain’s Kitchen
A rich, fudgy brownie cookie with a hint of espresso and a perfect finish of Maldon Sea Salt. The flaky sea salt enhances the chocolate, making every bite even more indulgent.
A little sweet, a little salty, just right for Valentine’s Day.
Here’s how to make the chocolate espresso brownie cookie
1. Preheat the oven to 175°C and line a large baking sheet with parchment paper. Set aside.
2. Place dark chocolate chips and unsalted butter into a heat-proof bowl. Melt in the microwave by heating in 15-second intervals (stirring between) or by using a double boiler. (Make sure you don’t overheat the chocolate, or it can seize up and become chunky). Heat and stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
3. In a separate bowl, vigorously whisk together granulated sugar, egg, instant espresso, and a sprinkle of Maldon Sea Salt. Whisk for 5 minutes to incorporate air into the mixture till light in colour.
4. Pour the slightly cooled chocolate/butter mixture into the egg mixture. Whisk together until combined.
5. Sift all-purpose flour, cornstarch, and baking soda into the chocolate egg mixture. Mix until the batter is smooth and the dry ingredients are fully incorporated.
6. Let the dough cool for a couple of minutes, or until it runs off your whisk in thick ribbons when lifted. Then add in the chocolate chips.
8. Use a cookie scoop to make 6 uniformly sized cookie dough balls on the prepared baking sheet. These cookies spread as they bake, so place them at least 3 inches apart.
9. Bake for 12-13 minutes and rotate the pans halfway through to make sure the cookies bake evenly. Garnish with a sprinkle of Maldon Sea Salt.
10. Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
