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Death by Chocolate Cookies

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These Death by Chocolate Cookies are the ultimate treat for chocolate lovers! Made with brown butter, espresso powder, and a mix of chocolate chips and chunks, these cookies are rich, fudgy, and irresistibly gooey. Ready in just 25 minutes, they’re perfect for any chocolate craving!

Ingredients

Scale
  • 114g unsalted butter
  • 1 tsp espresso powder (or instant coffee)
  • 1 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1 egg, room temperature
  • 1/3 cup cocoa powder
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

 

  • 1 cup chocolate chips and chocolate chunks (or use either one)

Instructions

  1. Brown the Butter:

    • In a small saucepan, melt butter over medium heat, stirring constantly.
    • Once it foams and turns light golden brown, remove from heat and transfer to a mixing bowl.
    • Let cool for 10 minutes before proceeding.
  2. Prepare the Dough:

    • Stir espresso powder into the browned butter.
    • Add brown sugar and whisk until fully combined.
    • Mix in vanilla extract and egg, whisking for 1-2 minutes.
    • Sift in cocoa powder, flour, baking soda, and salt.
    • Gently fold dry ingredients into wet ingredients using a spatula until fully combined.
    • Stir in chocolate chips and chunks.
  3. Shape and Bake:

    • Preheat oven to 180°C (350°F).
    • Use a cookie scoop or tablespoon to form 12 dough balls.
    • Place them on a lined baking sheet, spacing them at least 2 inches apart.
    • Bake for 10-11 minutes on the lower-middle rack until edges are firm but the center remains soft.
  4. Cool and Enjoy:

    • Let cookies cool on the pan for 10 minutes before serving.

Notes

  • Be sure to allow the browned butter to cool slightly before mixing with the other ingredients to avoid cooking the egg.
  • The cookies will continue to firm up as they cool, so be careful not to overbake them.

 

  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.

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