Fudgy Brownie Cookies (Edit recipe)

Taking elements we love from the decadent, chocolatey fudge brownie, and turning it into a cookie with a slightly crisp outer layer!

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This 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.

by The Sweetheart District

Serves: 20

Ingredients

1 cup Semi-Sweet Chocolate Chips
0.333 cup Unsalted Butter, softened at room temperature
0.5 cup Brown Sugar
0.25 cup Granulated White Sugar
2 whole Eggs, at room temperature
1 tsp Pure Vanilla Extract
0.75 cup All Purpose Flour
0.25 cup Cocoa Powder
0.25 tsp Salt
2 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.