These decadent brownie cookies are super easy to make, a definite crowd pleaser, and the perfect indulgent chocolate dessert for any occasion. Incredibly fudgy, soft, and rich.
Why I love this super fudgy brownie cookies recipe:
easy and quick to make
no dough chilling
fudgy centers, crisp edges, and crinkly tops
store very well - they stay soft for 4 days
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 cookies
If you make this recipe, let me know what you think and leave a comment! Follow @Zafo0d on Instragram or check out more related posts.
Ingredients
8 ounces bittersweet chocolate, chopped
6 Tablespoons unsalted butter
3/4 cup brown sugar
1/4 cup white sugar
2 eggs, room temperature
3/4 all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Set aside.
In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.
With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogeneous. Stop the mixer.
Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be very soft! However, if the dough is too sticky, gradually add an extra tablespoon of flour to the dough.
Use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, drop about 2 inches apart. Bake for 8-10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle. Allow cookies to cool for about ten minutes before eating.
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