Fudgy Brownie Cookies recipe
If you too are obsessed with brownies, these chocolate brownies are the perfect match for you! They are dense, fudgy, and super chocolatey... everything you want in a brownie but in a cookie shape!
Servings: 9 cookies
Calories: 224Calories
Equipment
- Hand mixer or stand mixer
Ingredients
- ½ cup all purpose flour
- 2 tablespoon cocoa powder
- ½ tablespooon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter
- ¾ cup darkchocolate chips or chunks
- 1 large egg at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Start by preheating the oven to 350F then line a large baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, mix together the flour, cocoa powder, cornstarch baking powder and salt. Set aside.½ cup all purpose flour, 2 tablespoon cocoa powder, ½ tablespooon cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt
- In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals. Make sure to stir in between each time. Once fully melted add in the cocoa powder and mix well to combine then set aside.¼ cup butter, ¾ cup darkchocolate chips
- While the butter and chocolate mixture in melting, whisk the room-temperature egg and both the granulated sugar and brown sugar using a stand mixer or a hand mixer. Beat on medium-high speed for 5 minutes or until the mixture is light and airy and has almost doubled in size.1 large egg, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon vanilla extract
- Slowly add the chocolate mixture to the egg mixture and gently fold. Add in the dry ingredients to the wet mixture again and fold using a rubber spatula. Avoid over-mixing, you want to fold in the dry mixture just until it's combined.
- Using a small cookie scoop (about 2 tablespoons worth), drop the batter in balls onto the parchment-lined baking sheet, leaving about 2 inches in between each cookie. Bake for 9 minutes.
- Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely!
Notes
These cookies will last up to 6 days in an airtight container in the fridge or for 3 months in an airtight container in the freezer.
Nutrition
Calories: 224Calories | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 76mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 195IU | Calcium: 37mg | Iron: 2mg