Fudgy Brownie Cookies
Taking elements we love from the decadent, chocolatey fudge brownie, and turning it into a cookie with a slightly crisp outer layer!
Ingredients
- 1 cup1 cup1 cup Semi-Sweet Chocolate Chips
- 0.333 cup0.333 cup0.333 cup Unsalted Butter, softened at room temperature
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 2 whole2 whole2 whole Eggs, at room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.75 cup0.75 cup0.75 cup All Purpose Flour
- 0.25 cup0.25 cup0.25 cup Cocoa Powder
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 2 tsp2 tsp2 tsp Espresso Powder
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a double boiler, melt down the chocolate chips and butter, making sure to stir every so often so the chocolate melts evenly. Set aside.
- In a stand mixer, beat the eggs, sugars, and vanilla until the mixture turns into a pale yellow/beige.
- With the mixer on low, slowly pour in the chocolate and butter mixture until completely mixed.
- Add the dry ingredients and mix until combined.
- Using a cookie scoop, scoop the cookies and place them onto the prepared cookie sheets. They will slightly expand so make sure there is about two inches in between each cookie.
- Bake for about 10 minutes at 350 degrees. You will know they are done when the cookies start to crackle.
- Once they are done, sprinkle with flaky or freshly cracked salt.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 145 |
Fat: | 8 g |
Carbohydrates: | 16 g |
Protein: | 3 g |
Cholesterol: | 8 g |
Sodium: | 28 mg |
Fiber: | 1 g |
Sugars: | 12 g |
Calculated per serving. |
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