Fudge-y Chocolate Brownie Cookies | Baker's Table

Baker's Table

Name: Fudge-y Chocolate Brownie Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 28
Ingredients: Chocolate Chip With Ghirardelli Chocolate; Challenge Butter, Unsalted, European Style; Vital Farms, Pasture Raised Eggs Large, 12 Count; Sugar In The Raw Cane Sugar, Turbinado; O Organics Organic Sugar Brown Light - 24 Oz; McCormick Pure Vanilla Extract (2 oz); Gold Medal All Purpose Flour with Resealable Bag; Hersheys Special Dark Dutch Cocoa Processed, 8 oz; Morton Iodized Salt, 26 Ounce; Signature Select Double Acting Baking Powder (8.1 oz)

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Fudge-y Chocolate Brownie Cookies

Serves 2825 mins prep30 mins cook

Soft, super fudge-y, extra chocolatey, and SO DELICIOUS! These Brownie Cookies are not only easy to make, but the perfect treat to bake all year long.

0 servings

What you need

Chocolate Chip With Ghirardelli Chocolate

cup chocolate chips

Challenge Butter, Unsalted, European Style

cup unsalted butter

Vital Farms, Pasture Raised Eggs Large, 12 Count

egg

cup cane sugar

O Organics Organic Sugar Brown Light - 24 Oz

cup light-brown sugar

tsp vanilla extract

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Hersheys Special Dark Dutch Cocoa Processed, 8 oz

cup cocoa powder

tsp salt

Signature Select Double Acting Baking Powder (8.1 oz)

tsp baking powder

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Instructions

Heat oven to 350° F.
Line 2 sheet pans with parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
In a medium saucepan, combine butter and chocolate.
Melt over low heat, stirring continuously, until smooth. Set aside.
Combine eggs, sugars, and vanilla in the bowl of a stand mixer.
Mix on low for 30 seconds to combine.
Increase speed to high for 10 minutes.
Stir in chocolate mixture.
Add flour mixture.
Mix only to combine.
Immediately drop by scoopfuls onto prepared pans and place in oven.
Bake for 10-12 minutes, or to desired level of doneness.

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