Name: Fudgy Brownie Cookies
Ingredients: All-purpose flour: ⅓ cup (43 g); Unsweetened cocoa powder: 3 tablespoons (15 g); Baking powder: ¼ teaspoon (1 gram); Semisweet chocolate chips: 1 and ⅓ cups (226 g); Salted Butter: 4 tablespoons (57 g); Large eggs, room temperature: 2 (100 g); Brown sugar: ½ cup (100 g); Granulated sugar: ½ cup (100 g); Vanilla extract: 1½ teaspoons (6 g); (Optional) Flaky salt: ½ teaspoon (3 g)

Deep chocolate brownie cookies made with melted semisweet chocolate and cocoa powder for a double-chocolate hit. A one-bowl fudgy cookie recipe with.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a microwave-safe bowl, melt the chopped chocolate and butter in 30-second intervals, stirring in between, until smooth. Let it cool to room temperature.

In a large mixing bowl, beat the eggs, brown sugar, and granulated on medium speed and beat for 4-5 minutes until the mixture is pale and airy. Mix in the melted chocolate and vanilla extract on low speed until fully combined. Add in the flour, cocoa powder, and baking powder. Fold the dry ingredients into the wet batter until all the flour is just combined into the batter.

Chill the dough in the freezer for 30 minutes. Portion the cookie dough into 2 tablespoons per cookie and roll into balls. Place them on the baking sheets leaving about 2 inches of space between each.

Bake for 10-12 minutes, or until the edges are set and the tops are cracked.

This recipe makes approximately 12 cookies.

Fudgy Brownie Cookies

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