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Fudgy Brownie Cookies

Community Member
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.

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