Best Chocolate Fudge Brownie Cookies


Hey y’all.

Welcome back from all the holiday madness. Now we’ve got less than a week before 2017 is upon us. Are you ready?

I’m certainly not. That’s why this year, I’m going to try something new and totally out of character.

I’ve decided not to make any goals for the year whatsoever.

I’ve recently been reading a book called “Designing Your Life” by two Stanford design professors, and if you can’t guess, it literally teaches you how to design your life.

This book has reinforced my belief that there are no “wrong” life paths. So if you don’t know whether or not to move to a different country, or you want to leave your job but don’t know what else you would do, or you feel completely overwhelmed by everything and may need to move back in with your parents while you figure stuff out, don’t worry. No matter what you decide, your life will be okay, and each choice will just lead to more choices down the line. If you change your mind later on, that’s fine – at least you learned something.

Basically, I’ve been learning to tell myself to relax. Go one choice at a time, commit to it fully, then continue onto the next.

So, I won’t be making any huge goals for this year. Instead, I will be making choices at the start of the year, and I’m really eager to see where I end up by 2018.

For example, I choose to continue working on this little food blog of mine. I may even choose to apply to some graduate programs.

And, I choose to fall face first into these ludicrously gooey chocolate brownie cookies. I suggest you do the same.

I based this recipe off of my favorite brownie recipe for Triple Fudge Peanut Butter Brownies. But these cookies are peanut butter-less, and were created with pure chocolate-lovers in mind. They are dark, rich, gooey, not too sweet, and filled with puddles of semi-sweet chocolate that melt in your mouth.

They are delicate when they’re warm, so waiting until they’re completely cool will make them easier to eat. But good luck with that.

I’m snacking on them right now, so I can tell you that a day later they are still very soft and slightly chewy. They’re also enormous, so I wouldn’t blame you if you made them smaller – but I have absolutely zero problems with their size, and can devour one by myself easily. I’m truly in love with these bad boys.

So let’s hear some of your initial choices for 2017 – aside from whipping up these chocolate brownie cookies, of course. Because after seeing how gooey they are, you don’t really have much of a choice.

 

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Best Chocolate Fudge Brownie Cookies

Servings 20 large cookies

Ingredients

  • 7 ounces (14 tablespoons; 1 3/4 sticks) unsalted butter
  • 6 ounces unsweetened chocolate, chopped
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 1/3 cups granulated sugar
  • 6 ounces semi-sweet chocolate chunks/chips

Instructions

  1. Melt the butter and unsweetened chocolate together, either in a double boiler or in the microwave in a large microwave safe bowl. Whisk to combine, then set aside to cool slightly in a large bowl.
  2. Combine the flour, cocoa powder, salt, baking soda, baking powder, and espresso powder in a medium bowl. Sift it if your cocoa powder is clumpy. Whisk it together and set it aside for later.
  3. Add eggs one at a time to the cooled melted chocolate mixture, whisking thoroughly. Then add the vanilla extract, and whisk in the granulated sugar.
  4. Fold in all of the flour mixture until only a few flour-y streaks remain, then fold in the semi-sweet chocolate chunks. When all combined evenly, cover the bowl with plastic wrap and chill for at least 20 minutes in the freezer or 45 minutes in the fridge.
  5. Scoop out spoonfuls of the chilled dough onto a sheet pan lined with parchment paper. Chill the scooped dough again for another 20 minutes in the freezer, or 45 in the fridge.
  6. Preheat oven to 350F and bake cookies for 11-13 minutes, or until no longer puddle-y in the middle. Allow to cool for a few minutes before transferring to a wire rack to cool completely. (They will be delicate when warm.)
  7. Enjoy with a large glass of milk or a scoop of vanilla ice cream. Cookies will keep for a week in an airtight container.

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