These cookies are what chocolate lovers dream of… They are fudgy, rich, have a slight coffee flavour, and are made with almond flour giving them a chewy consistency, as well as making them naturally gluten-free! They are studded with a little bit of white chocolate for a balanced flavour, but you can omit this, or replace this with dark, or milk chocolate, as well as nuts! The options are endless, and either way, the result is a crinkle topped, chocolatey brownie cookie, that is soft in the middle, chewy and crunchy on the edges! It’s like eating a brownie in cookie form… and what could be wrong with that?! Every time I make these cookies, they are gone within 24 hours (this is not an exaggeration). So, I am very excited to share this recipe, especially on time for the Holiday season. I love baking cookies during Christmas time, and I know many of you love making homemade cookie gift boxes. These would be the perfect edition as they are gluten-free and that is always a nice option in a cookie box. If you would like to see how I make these cookies, I have the video on my YouTube channel HERE. So now that I have you attention, let’s get to this delicious and easy Holiday recipe, although you can make this any time of the year!
Ingredients:
8oz Semi-Sweet Chocolate (225g)
1/4 Cup Unsalted Butter (57g)
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1 Tbsp Instant Coffee or Instant Espresso (20g)
2 tsp Vanilla Extract (9g)
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3/4 Cup Almond Flour (90g)
2 Tbsp Corn Starch (20g)*
2 Tbsp Cocoa Powder (16g)
1 Tsp Baking Powder (4g)
1/2 Tsp Salt (2g)
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2 Large Eggs (110g)*
1/2 Cup Sugar (100g)
1/2 Cup Brown Sugar (120g)
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1/2 Cup White Chocolate Chips* (90g)
*The Corn Starch is optional, but I found it gives these cookies a better structure.
*The white chocolate chips are also optional and can be omitted, or replaced by dark, or milk chocolate, or even nuts.
*The ingredients are divided into sections to make it easier to follow each step and addition to the recipe.
*It is a good idea to use room temperature ingredients, especially the eggs.
Instructions:
At this point you can set your oven to 350F. These cookies will be ready to bake as soon as your batter is finished!
If you are not using semi-sweet chocolate chips but rather a chocolate bar, cut it up into pieces. Place the chocolate chips or chunks into a medium sized microwavable bowl, and add the 1/4 cup of butter. Microwave this in increments of 30 seconds, stir and repeat another 2x. Usually after one minute and thirty seconds the chocolate and butter are nicely melted. Set this a side to cool slightly.
In a small cup add the Instant coffee/espresso and the vanilla extract. The liquid from the extract will liquify the coffee, assuring we do not get any bitter chunks of coffee in our batter. Set this a side until needed.
Next, in a separate medium sized bowl, add the dry ingredients (almond flour, corn starch, cocoa powder, baking powder, and salt), and whisk to incorporate, then set a side until needed.
In a large bowl, or the large bowl of your stand mixer, add the eggs and sugars, and whip until fluffy (about 5 minutes on a medium speed). If you are using the stand mixer, I like to use the paddle attachment.
Then, add the melted, yet slightly cooled chocolate and butter, as well as the liquid coffee mix, and whip for 1 minute on a medium speed until incorporated.
Next, add the dry ingredients, all at once to the bowl, and whip on a low to medium speed until JUST incorporated (about 25 seconds), do NOT over-mix (this is the secret to fudgy, and not cakey brownie cookies).
Finally add the white chocolate chips (if you are using) and mix in with a spatula so that you do not over-beat this batter. You can also scrape down the bowl with a spatula at this point.
You can watch me make this video HERE on my YouTube channel if you need any visuals on how this comes together.
Baking:
Bake at 350 for about 14 minutes (give or take 1 minute)
The best part about these cookies is that they are ready to bake as soon as you make them, so prepare a baking sheet pan with parchment paper, and scoop the batter out. I like large cookies and so this batter bakes about 10 to 12 large brownie cookies. I use a 1/4 cup measuring cup, with a mini spatula to get the batter out and onto the parchment paper.
Keep cookies very far apart on the baking pan, as these do spread a LOT when baking. These will end up being large flat cookies, so no need to flatten out the batter, just 1/4 cup mounds of it on your sheet will be perfect. I usually fit about 5 or 6 cookies per LARGE sheet pan, giving you an idea of how much room you will need.
Bake at 350F for 14 minutes (give or take 1 minute).
Tip: Usually if I end up with 10 cookies I bake for 14 to 15 minutes, and if I end up with 12 I bake for 13 to 14 minutes.
Once the cookies are out, let cool for a few minutes on the pan, and then place on a wire rack or plate to cool completely (or simply eat these warm, as they are irresistible).
And there you have it! I tend to over-explain things so that there is no confusion when baking, but these cookies are VERY easy to make, as you see, and without any cooling time required, they are also a quick recipe that you can whip up in minutes. You can see me make and eat these cookies HERE on my YouTube channel.
The coffee really gives these cookies a delicious flavour, and the almond flour makes these extra chewy, while assuring you these are gluten-free. I hope you love this recipe as much as my family and I do. These are a great addition to a cookie box for the Holiday season, or simply to be enjoyed any time of the year. Thanks so much for hopefully trying this easy and delicious recipe – Happy baking!
Love, Lisa (@ladolcelisa)
ladolcelisa 