So….with pre-school starting this week, I wanted a sweet treat that could be a delicious accompaniment to my dark roast coffee! I decided to make my version of a Salty Brownie Espresso Cookie. This cookie has such a rich chocolate flavor and a hint of Pink Himalayan salt which really makes it stand out as a nice treat. The recipe is simple and the cookies are delicious, BUT these cookies are not for children; I have to enjoy these while my little one is at school.

The espresso is a nice jolt to start your day or give you a quick pick-me-up in the afternoon. I like to enjoy these cookies with milk or a dark roast coffee to give me that extra kick of caffeine that I need. These cookies cook up flat because there is no baking powder in them. You will want to do these in small batches as that will allow the batter to spread out and have plenty of room to bloom into a nice size. The finishing salt will cut the sweetness by adding a nice salty flavor with each bite. Now, I hope you enjoy these cookies as much as I do!

SALTY BROWNIE ESPRESSO COOKIES

Ingredients:

• 8 oz dark chocolate (I like Ghirardelli dark chocolate)
• 6 Tbsp butter
• 2 Tbsp instant espresso (I like Delallo espresso)
• 1/3 cup all purpose flour
• 1 tsp baking soda
• 2 eggs
• 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• Pink Himalayan salt for finishing

Directions:

• Melt chocolate, butter and espresso in a double broiler until mixed well and smooth. Set aside to cool.
• In a small mixing bowl sift flour and baking soda together. Set aside.
• In a small mixing bowl whisk together eggs, sugar and vanilla extract.
• Temper egg mixture into chocolate mixture slowly until combined.
• Slowly add flour mixture to chocolate mixture until well combined.
• Cover cookie batter and place in fridge for 1 hour. This will allow the batter to stiffen up a bit for better baking.
• Preheat oven to 325 degrees F. Prep cookie sheet with parchment paper.
• Using a cookie scoop, scoop six cookies to a sheet. Keep in mind that these cookies will spread and be flat, so small batches and plenty of room between cookies is best.
• Bake for 8 to 10 minutes. Allow to cool on tray for 5 minutes then transfer to a cooling rack. Give each cookie a dash of Pink Himalayan salt for finishing.
• Repeat two previous steps until there is no more cookie batter.
• Enjoy!