Fast-Prep Fudgy Brownie Cookies

• servings: 18 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

8 oz semisweet chocolate, chopped

4 tbsp unsalted butter, cubed

2 large eggs, room temperature

½ cup brown sugar, packed

½ cup granulated sugar

1 ½ tsp vanilla extract

⅓ cup all-purpose flour

3 tbsp unsweetened cocoa powder

½ tsp kosher salt

¼ tsp baking powder

¼ cup chocolate chips, optional

Directions

Place the chopped chocolate and butter in a microwave-safe bowl. Microwave and stir in 30-second intervals until melted. Set aside to cool before adding to the egg mixture. You can also use a double boiler for this step.

Add the eggs, brown sugar, and granulated sugar to a large mixing bowl or stand mixer. Beat on a low speed until combined. Then increase the speed to medium and beat for an additional 4-5 minutes. The mixture should be pale and airy. Don’t miss this step or your cookies won’t be shiny or cracked.

Mix in the chocolate mixture and vanilla extract. Beat on a low speed until combined.

Whisk the all-purpose flour, cocoa powder, baking powder, and salt in a medium-sized bowl. Add to the wet ingredients using a rubber spatula just until no lumps of flour remain.

Gently fold in the chocolate chips. Cover and chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.

Remove the dough from the refrigerator. Scoop the dough and roll it into 2-tablespoon-sized balls. Place on the prepared baking sheet, leaving about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes or until the edges are set and the top cracks.

Remove from the oven and let the cookies cool slightly. Then, transfer to a cooling rack to cool completely. Enjoy!

Nutrition

• Calories: 159 kcal
• Total Fat: 8.4 g
• Saturated Fat: 4.9 g
• Cholesterol: 29 mg
• Sodium: 26 mg
• Total Carbohydrate: 22.2 g
• Dietary Fiber: 1.4 g
• Total Sugars: 18.2 g
• Protein: 2.2 g