Coffee Brownie Cookies

Servings 6 COOKIES


  • 110g dark chocolate (I used Callebaut 811)
  • 2/3 stick unsalted butter
  • ~1/2 cup whole coffee beans (I used Cafe Racer Beverage Co. French Roast)
  • 50g AP flour
  • 1 tsp cocoa powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 egg room temp
  • 1/2 tsp vanilla
  • 50g white sugar
  • 45g light brown sugar
  • 40-60g chocolate chips (optional)
  • flaked sea salt (optional)


  • Begin by infusing the butter with the coffee beans: I eyeballed these portions, so you can feel free to use more or less coffee. You will need 30g of coffee-infused butter for the recipe, but since the heating process will make some of the liquid in the butter evaporate, you’ll need to start off with more than 30g. I eyeballed 2/3 of a stick of butter and had a small amount leftover that I tossed. I used close to 1/2 cup of coffee beans; starting with a 1/4 cup.
  • Melt 2/3 stick of butter over medium heat. Add coffee beans. Reduce heat to low and simmer for 5 minutes. Turn off heat, cover and let sit for 15-20 minutes. Strain through a sieve and measure out 30g of coffee-infused butter into a heat-safe bowl.
  • Prep all your ingredients, line baking trays with parchment, and preheat your oven to 350ºF. You will need to work quickly. 
  • Combine flour, baking powder, cocoa powder, & salt in a bowl and set aside.
  • Measure chocolate chips into a separate bowl and set aside. (Optional)
  • Measure sugar & vanilla into a medium mixing bowl and have your egg and hand mixer nearby & ready.
  • In your heat-proof bowl, add 110g chopped chocolate to the butter and melt together over bain-marie or in the microwave. Once melted, set aside as you continue to the next steps.
  • Beat the egg & sugars using a hand mixer on high for 5 MINUTES. 
  • Add chocolate-butter mixture. Continue using your hand mixer and mix until fully combined (~1 min) Scrape down sides with a spatula.
  • Add your dry mixture and beat with hand mixer on low until flour just disappears. 
  • Add the chocolate chips and fold in by hand with a spatula. 
  • IMMEDIATELY use a cookie scoop to scoop dough onto the baking tray. You can also use two spoons to handle the dough. Dough will be wet and sticky like a brownie batter.
  • Optional: sprinkle with flaked sea salt before baking
  • Bake for 12 to 14 minutes, until tops are cracked. Remove from oven and allow to cool fully on the baking tray. 
This recipe was created using metric units for consistency, accuracy, and ease.
I suggest picking up a kitchen scale. Convert on your own accord.


Beating eggs & sugar for 5 minutes is crucial for shiny, cracked tops.

Work quickly from then on: have your oven preheated and baking sheets prepared.

Immediately scoop dough onto baking trays. If you’re baking more than one tray of cookies, bake both trays at the same time; rotate trays half-way through baking.

Your coffee-infused butter may likely have little brown bits in it. You didn’t mess up & don’t fret over straining those bits out. Your butter will likely brown during this process & the coffee beans will also break down slightly. These little brown bits contain all the flavor & should be included.


You may omit the coffee entirely from this recipe. Use just 30g of unsalted butter.

No other coffee substitutions may be used in this recipe. This recipe was designed to use whole coffee beans only. Do not use instant coffee granules. Do not use brewed coffee. Do not use ground coffee beans.

My recommendations:

Callebaut 811 block or callets
Chocolate quality matters. Do not use chocolate chips for the melted chocolate in this recipe. Use candy chocolate bars or baker’s chocolate only. For best results, use the same chocolate I use. Though difficult to find for home bakers, you can find Callebaut on Amazon and in some Whole Foods. (Callebaut callets may be used in this recipe as they are not the same as chocolate chips) Different chocolates have different “liquidity” – meaning some will be more liquid when melted, while others will remain thicker when melted. (chocolate chips are not pure chocolate and are designed to keep their shape even when melted) These variations in chocolates may affect how your cookie cracks. Your chocolate choice will also greatly effect the flavor of your cookie – opt for the highest quality and best tasting / most appropriate tasting for the recipe – keep in mind many candy chocolate bars will have different “undertones”… I don’t find “fruity” chocolates to work well for baking.

Cafe Racer Beverage Co. French Roast
Your coffee choice will also greatly effect the flavor of this cookie. I’ve only tested this cookie with a French Roast. This recipe was designed to use whole coffee beans only. Do not use instant coffee granules. Do not use brewed coffee. Do not use ground coffee beans.

Droste Dutch-Process Cocoa Powder or
Rodelle Dutch-Process Cocoa Powder

Post a comment

Your email address will not be published.

Recipe Rating

Magazine made for you.