Barista Brownie Cookies- Addicting! Mocha cappuccino in chewy, chocolate, cookie form! | The Monday Box

Barista Brownie Cookies

Adapted from Just A Taste and Gourmet Magazine
Makes 12 -18 cookies
Author Wendy Sondov


  • 3 ounces unsweetened chocolate broken into small pieces
  • 1 cups semisweet chocolate chips
  • 1 cup mini chocolate chips
  • 8 tablespoons unsalted butter cut into chunks
  • ¾ cup all-purpose flour
  • 1/3 teaspoon baking powder I didn’t have a 1/3 measure so I used a heaping ¼ teaspoon
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup + 2 tablespoons granulated sugar
  • 1 teaspoon espresso powder
  • Hot Chocolate Brownie Cookies: Use only ½ cup of mini chips or white chocolate chips for a creamy flavor and 1 cup of mini marshmallows. The 1 teaspoon of espresso powder only enhances the chocolate flavor and can’t be tasted in the cookies.
  • Peppermint Espresso Brownie Cookies: add ½ teaspoon peppermint extract when adding the melted chocolate to the batter use ½ cup Andie’s mint baking chips and ½ cup mini chips. The teaspoon of espresso powder only enhances the chocolate flavor and can’t be tasted in the cookies.
  • Espresso Chocolate Brownie Cookies: increase to 1 tablespoon of espresso powder.


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place unsweetened chocolate, 1 cup of semisweet chips, and butter in a medium microwave safe bowl. Heat for 30 second intervals, stirring after each 30 seconds, until melted. Set aside.
  3. In a medium bowl whisk together flour, baking powder, and salt.
  4. In the bowl of an electric mixer, beat eggs, sugar, and espresso powder at high speed for 3-6 minutes, until very thick.
  5. Beat in the melted chocolate.
  6. Stir in the flour mixture just until combined.
  7. Fold in additional 1 cup of semisweet chips. ( See below for barista variations)
  8. Refrigerate for about 15 minutes until batter is firm enough to scoop.
  9. Use large (2 tablespoon) cookie scoop (recommended) for 2”-3” diameter cookies or small scoop (1 tablespoon) for 1 ½ “-2” diameter cookies. (Larger cookies stay soft longer and are recommended for mailing freshness). Place dough balls at least 2” apart on baking sheet.
  10. Bake for 8-10 minutes until tops are cracked (like brownies) and puffed.
  11. Cool for 3 minutes before transferring to wire cooling racks.
  12. Store at room temperature in an air tight container for up to 5 days. For maintaining soft texture, place a slice of white bread at the top of the storage container. Separate the bread slice from the cookies (if they are not individually wrapped) with a sheet of wax paper.

Packing Tips

Double wrap pairs of cookies in plastic wrap with bottoms together. Store in an airtight container or ziplock bag.