Indulging in a batch of homemade Fudgy Brownie Cookies is an absolute treat for any chocolate lover. These cookies are the perfect hybrid between a fudgy brownie and a chewy cookie. They have a soft and gooey center with a slightly crisp outer layer, making them irresistible for dessert enthusiasts. While the origin of this dish remains unclear, it is safe to say that the combination of the rich, chocolatey flavor of brownies with the delightful texture of cookies results in a truly decadent creation.
These cookies can be enjoyed in various ways, depending on personal preferences. They are excellent on their own as a snack, complemented by a glass of cold milk. Additionally, they make a delightful dessert when served warm, with a scoop of vanilla ice cream on top. For a more elegant presentation, you can dust them with powdered sugar or drizzle some chocolate ganache over them. These cookies are versatile and go well with a wide range of accompanying dishes, such as a fruit platter, a dollop of whipped cream, or a side of fresh berries.
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Fudgy Brownie Cookies Recipe:
Ingredients:
3/4 cup all-purpose flour
12 ounces bittersweet chocolate chips (60-70% cacao)
1/2 cup mini semisweet chocolate chips
3 eggs
1/2 cup butter
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans (optional)
12 ounces bittersweet chocolate chips (60-70% cacao)
1/2 cup mini semisweet chocolate chips
3 eggs
1/2 cup butter
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans (optional)
Instructions:
1. On stove top over low heat, melt the bittersweet chocolate chips and butter together, stirring until smooth. Let it cool slightly.
2. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until well combined.
3. Gradually add the melted chocolate mixture into the egg mixture, stirring until smooth.
4. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture and mix until just combined.
5. If using, fold in the chopped pecans and mini semisweet chocolate chips into the cookie dough. Cover the batter and chill for 30 mins.
6. Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
7. Drop spoonfuls of cookie dough (via a 1.5 tablespoon cookie scoop) onto the prepared baking sheet, leaving space between each for spreading.
8. Bake in the preheated oven for about 8-10 minutes, or until the cookies have a slightly cracked appearance on the surface but are still soft in the center. Be careful not to overbake to get this look!
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Enjoy baking and savoring these delectable Fudgy Brownie Cookies. They are a delightful treat for any occasion, whether it's a cozy evening at home or a gathering with loved ones. These cookies are sure to please the palates of all chocolate enthusiasts, capturing the essence of both brownies and cookies in one delectable bite.