Fudgy Brownie Cookies
Thick, glossy cookies made with melted chocolate, cocoa, and espresso powder, with a soft fudgy center.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Cookie scoop
Ingredients
- 1 cup semi sweet chocolate chips for melting
- ¼ cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder sifted
- ½ tsp baking powder
- ½ tsp espresso powder
- ½ tsp salt
- ½ cup chopped walnuts
- ½ cup semi sweet chocolate chips for folding in
Instructions
- Heat. Heat the oven to 350 degrees F.
- Melt. Melt 1 cup chocolate chips and 1/4 cup butter and cool slightly.
- Beat. Whisk 1 cup sugar, 2 eggs, and 1 teaspoon vanilla, then add the chocolate.
- Fold. Fold in 1 cup flour, 1/3 cup cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon espresso powder, 1/2 teaspoon salt, 1/2 cup walnuts, and 1/2 cup chips.
- Chill. Chill the dough for 20 minutes.
- Bake. Bake for 10 to 12 minutes until set at the edges.
Notes
Substitutions: Use pecans or skip the nuts, and use bittersweet chocolate for a deeper flavor.
Tips: Pull the cookies while the centers look soft.
Storage: Keep airtight for five days or freeze for up to three months.
Nutrition is calculated per serving.