This recipe for fudgy brownie cookies is a chocolate lover’s dream come true. These delectable treats give you the best of both worlds. You have the fudgy richness of brownies along with the chewy, slightly crisp texture of cookies.
Start these fudgy brownie cookies by whisking together the dry ingredients. You have flour, cocoa powder, baking powder, and salt. Next, you will melt some butter and semi-sweet chocolate chips together in a sauce pan. Then set aside.
Next you will need to combine some sugar, brown sugar, egg, and vanilla together. I do this in my Kitchen Aid. However, a hand mixer will also work here. Add the melted chocolate in hear a bit at a time. You don’t want to end up scrambling the eggs with the heat from the chocolate. Doing this a little at a time will temper the mixture.
Scoop the dough onto a cookie sheet using a cookie scoop. Just be sure to place them all about 2 inches apart. I scoop up a dozen cookies on my cookie sheet. Bake for 10 minutes at 350 degrees. Baked to perfection, these cookies emerge with crackly tops and soft, gooey centers. You don’t want to overbake or it will loose it’s fudgy center.
Whether enjoyed warm with a glass of milk or shared at special occasions, these treats are a delightful addition to any dessert menu. It’s a quicker way to enjoy brownies.
- UNSWEETENED COCOA POWDER
- BAKING POWDER
- SEMI-SWEET CHOCOLATE CHIPS
- BROWN SUGAR
- GRANUALTED SUGAR
Fudgy Brownie Cookies
Real Mom Kitchen
- 1 cup flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter
- ¾ cup semi-sweet chocolate chips
- ⅓ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Lightly spray a cookie sheet with non-stick spray or line parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Add the butter and chocolate chips to a small saucepan. Melt together over medium heat and stir frequently. Set aside.
- In a bowl, using a hand mixer or stand mixer fitted with the paddle attachment, mix together the brown sugar, granulated sugar, eggs, and vanilla extract.
- Using a spatula, or spoon, fold in the melted chocolate a little at a time. Then add in the flour mixture and continue stirring until completely combined.
- Using a medium cookie scoop, place balls of cookie dough onto the prepared cookie sheet about 2 inches apart.
- Bake at 350 degrees for 10 minutes, until the top is set and starts to crack. (Don’t overbake or you will lose the fudgy inside). Allow the cookies to cool for 2 minutes on the sheet and then move to a cooling rack. Makes 18 cookies.
This recipe is adapted from Boulder Locavore.