If you read the title of this recipe and thought to yourself- “what is a brookie?”, I am here to blow your cookie loving mind. Cookies + Brownies= Brookies = your baking plans tonight. These cookies feature a brownie like batter mixed with dark, aromatic espresso and topped with flaky sea salt for the perfect fudgy & chewy chocolate cookies. I can’t wait for you to bake these Vegan Salted Espresso Brookies!
Don’t have to tell me twice, take me to that recipe now: Jump to Recipe
The truth is, I went into this recipe with a totally different concept in mind. I was dead set on making overly sugared crinkle cookies AND espresso brownies as two recipes for this holiday season. Somehow, my experiments led me to this fabulous brookie that falls somewhere between both of my original recipe ideas. And you know what? I’m totally happy it did! One thing being a self-taught vegan baker has taught me is that the experimentation along the way is half the fun. I can’t even tell you how many times I go into a recipe or photoshoot with one idea in mind, but come out with something totally different that I am in love with. Plus, I am certainly not complaining that now I have these absolutely decadent Vegan Salted Espresso Brookies in my life!
So before you start baking, here’s some of my best advice for vegan brookies:
- Make sure to COMPLETELY melt the chocolate before adding it to the other wet ingredients. Otherwise, you might not achieve the right texture for the dough as you need the chocolate to all be warm, tempered, and in liquid form.
- PLEASE (begging you) use the double boiler method. You may think this is an extra annoying step, but I promise you, there’s a 90% chance you will burn your chocolate if you just melt it in a single pan over heat. You don’t need a fancy setup either- just a small pot filled with water and a small bowl that can withstand high heat is all you need.
- Bake these cookies when the dough is still warm. Because you are baking with coconut oil here, you DO NOT want to let the dough sit at room temperature for more than 20 minutes before baking and you certainly don’t want to chill this dough. If you bake with a cold dough, it will go from a gooey brownie texture to a more solid batter and will lead to cookies that don’t spread properly.
- Do yourself a favor and buy some beautiful flaky salt like these absolutely gorgeous Maldon Sea Salt Flakes. This is the exact salt you see in the pictures here. I’m telling you, it’s a complete baking & photography game changer. This stuff lasts forever and, in addition to looking pretty, it has such a nice, light flavor that tastes so good too!
- Don’t skimp on high-quality espresso. Unfortunately, I don’t have a link to the espresso I use, but any dark espresso from a coffee shop or specialty store should do the trick. Just please, no instant coffee in this recipe.
- While we’re on the topic- high-quality chocolate matters too! PASCHA Dark Chocolate Baking Chips are perfect for my bittersweet chocolate fans out there. If you know like chocolate that isn’t quite as bitter and intense, go for semi-sweet over milk chocolate for these cookies. Last but not least, if you want cookies with those pools of chocolate on top, go for Chocolate Baking Wafers/ Melting chocolate like THESE to put on the top of your cookies before baking.
These cookies are truly the perfect treat for all the chocoholics in your life.
Espresso brings out the rich flavors of the dark chocolate while the salt helps bring out the sweetness of the sugar and vanilla in the batter. After cooling, these cookies go from soft and fudge-like to perfectly chewy with that perfect brownie texture. SO MUCH YUM! Oh and PS if you happen to be reading this post and have Instagram, there’s an awesome blogger collaboration happening there today under the hashtag #VirtualCookieParty2018. Totally recommend checking it out because there are some dangerously good recipes being created today. Just want to give a special shout out to Cosette who is hosting this wonderful blogger collaboration and who also created the most delicious Ma’amoul Cookies for this event.
Over here, I just got back from a long weekend in the beautiful town of Leavenworth, WA. After seeing snow, reindeer, and exploring the perfect Bavarian town, I am so ready to be back in my kitchen baking up a storm this week. I hope you enjoy baking & eating these tasty treats this Holiday season just as much as I have. Enjoy!