Fudge Brownie Cookies

Name: Fudge Brownie Cookies
Total time: 900 s
Yield: 30 servings
Cuisine: American
Ingredients: 8 ounces unsalted butter; 4 ounces unsweetened chocolate, chopped,; 1 1/2 cups semi sweet chocolate; 1 1/2 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs; 1 1/2 cups granulated sugar; 1 teaspoon vanillaextract; 3/4 cup white chocolate chips; holiday sprinkles for garnish

fenway @Fenway

These cookies are a brownie batter made in to cookie form. They are moist and chewy and have a texture of a fudge brownie. They are great with ice cream with the cookie warmed slightly in the microwave. They also freeze well.

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Ingredients

15 mins

30 servings

8 ouncesunsalted butter
4 ouncesunsweetened chocolate, chopped,
1 1/2 cupssemi sweet chocolate
1 1/2 cupsall purpose flour
1/2 teaspoonbaking powder
1/2 teaspoonsalt
4large eggs
1 1/2 cupsgranulated sugar
1 teaspoonvanillaextract
3/4 cupwhite chocolate chips
holiday sprinkles for garnish

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Steps

15 mins

1

Combine flour, baking powder and saltvin a bowl , whisk to blend, set aside
2

Melt unsweetened chocolate, butter and chocolate chips either in the microwave or on low in a saucepan until smooth. Cool until room temperature
3

Beat in eggs, sugar and vanilla until well blended
4

Stir in flour mixture just until blened
5

Add chocolate mixture and beat in until well combined
6

Add whitechocolate chips and fold in
7

Drop by heaping tablespoon onto parchment covered cookie sheets. Add sprinklescto tops. Bake in a preheated 350 oven for 8 to 1o minutes
8

Bake until just done, they should be just set, don't overcook or they will be dry not moist and fudgy. Cool in pan 5 minutes then remove to a rack to cool completely.

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Cooksnaps

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fenway @Fenway

on December 18, 2015 16:48

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.