Fudge Brownie Cookies
These cookies are basically round fudge brownies. Chocolate to the nth degree. Use good quality chocolate. You’ll be glad you did.
12 oz (335 g) bittersweet chocolate (at least 60% cacao)
1/2 cup (114 g) sweet, unsalted butter
2/3 cup (84 g) all purpose flour
1/2 tsp (2 g) baking powder
1/4 tsp (1.5 g) salt
1 1/2 cups (300 g) granulated sugar
4 tsp (20 ml) vanilla extract
2 tsp (8 g) espresso powder, optional
6 1/3 oz (180 g) semi-sweet chocolate, chopped into small chunks
Preheat the oven to 350F (190C)
Line baking sheets with parchment paper
In a saucepan, melt the bittersweet chocolate and the butter together over a low flame. Stir constantly until it’s smooth. Remove from the heat and let it cool while you do the next steps.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, whisk the eggs until uniform in color. Add the vanilla and the espresso powder and whisk until blended. Add the melted chocolate/butter mixture and whisk or stir with a spoon until incorporated. Add the sugar and mix.
Stir in the flour mixture.
Fold in the chocolate chunks and let the batter rest for about 15 minutes. It will thicken a bit.
This is not a stiff cookie dough. The batter will be much like a thick brownie batter. It will be sticky.
Drop by 1 tbsp dollops onto parchment-lined baking sheets.
Bake at 350 for 10-12 minutes until they are set and a bit cracked on top.
Cool for 3 minutes on the cookie sheets before transferring to wire racks to cool completely.
Makes about 5 dozen cookies.
Options and Extras:
- You can leave out the espresso powder, but why would you want to?
- You can use cheaper chocolate or baking chocolate, but again, why?
- These are especially good for a buffet table because they don’t produce as many crumbs as a brownie does.