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Dark Chocolate Brookies

Dark Chocolate and Espresso Sea Salt Cookies

Emily Ackerman
5 from 1 vote


  • 10 oz Dark Chocolate Chopped
  • 6 tbsp Butter
  • 2 tbsp Instant espresso powder (I use decaf)
  • cup Flour
  • 1 teas Baking Powder
  • ¾ teas Salt
  • 2 Eggs
  • ¾ cups Sugar
  • ½ teas Pure vanilla extract
  • 2 tbsp Coarse sea salt


  • Preheat oven 325°
  • Melt chocolate, butter and espresso powder in a pan on low heat stirring until combined. Set aside to cool for 5 minutes
  • Whisk eggs, sugar and vanilla together
  • Sift flour, baking powder, and salt together. Set aside
  • Whisk chocolate mixture together with the egg mixture
  • Fold in dry ingredients until well combined
  • Cover with plastic and place in the fridge for at least 1 hour
  • Drop small spoonfuls of the batter onto a cookie sheet lined with parchment paper. Space them 2 inches apart
  • Bake for 11 minutes until they become slightly cracked on top
  • Remove from the oven and immediately sprinkle with a pinch of coarse sea salt
  • Let cool completely and enjoy!