ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

Fudgy Brownie Cookies

Community Member
October 11, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Fudgy Brownie Cookies

Ingredients

for 14 servings

  • 10 oz semi-sweet chocolate chips (290 g)
  • ½ cup unsalted butter (115 g)
  • 2 tablespoons vegetable shortening
  • 1 ¼ cups all purpose flour (155 g)
  • ¼ cup dutch processed cocoa powder (25 g)
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 teaspoon instant espresso powder
  • 1 cup granulated sugar (200 g)
  • ¼ cup dark brown sugar (50 g)
  • 2 whole eggs, plus one egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup semisweet chocolate chip (85 g)

Nutrition Info

  • Calories 324
  • Fat 20g
  • Carbs 35g
  • Fiber 2g
  • Sugar 23g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
  2. In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
  3. In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
  4. Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
  5. Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don’t over-mix. Finally, mix in the mini chocolate chips.
  6. Cover and chill the cookie dough for 1 hour in the fridge.
  7. Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
  8. Remove from the oven and let cool for at least 10 minutes before serving.

Ingredients

for 14 servings

  • 10 oz semi-sweet chocolate chips (290 g)
  • ½ cup unsalted butter (115 g)
  • 2 tablespoons vegetable shortening
  • 1 ¼ cups all purpose flour (155 g)
  • ¼ cup dutch processed cocoa powder (25 g)
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 teaspoon instant espresso powder
  • 1 cup granulated sugar (200 g)
  • ¼ cup dark brown sugar (50 g)
  • 2 whole eggs, plus one egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup semisweet chocolate chip (85 g)

Nutrition Info

  • Calories 324
  • Fat 20g
  • Carbs 35g
  • Fiber 2g
  • Sugar 23g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
  2. In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
  3. In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
  4. Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
  5. Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don’t over-mix. Finally, mix in the mini chocolate chips.
  6. Cover and chill the cookie dough for 1 hour in the fridge.
  7. Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
  8. Remove from the oven and let cool for at least 10 minutes before serving.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.