Thick and Fudgy Brownie Cookies

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I’ve been making these fudgy brownie cookies for years and they are always a hit with everyone. They are SO good. Soft, fudgy, and bursting with chocolate flavor. The best part? They are super easy to make and require only a few ingredients that most everyone will have on hand. For this batch I added some Sno-Caps® candy to the top but you can either leave them plain or add any other topping that you wish. Be sure to watch these cookies closely as they bake. They can go from perfect to overdone quickly and you want to be sure to not overbake them or you’ll lose that soft, fudgy middle.

These cookies also make great holiday gifts! I’ve made big batches of them, packaged them nicely into holiday cookie tins and then secured a bag of good quality coffee to the top of the tin with pretty, festive ribbon. It’s the perfect gift for bus drivers, teachers, group leaders or anyone else on your holiday gift list! You could even assemble the dry ingredients into Mason Jars and secure the recipe to a tag on the jar and that way your gift recipients can make a batch of fresh, warm cookies at home. These are also great cookies to bring for your next cookie swap! Enjoy!!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder (the darker the better)
  • 1/4 tsp baking soda
  • 1 tsp Kosher salt
  • 3 tbs heavy cream
  • 1 cup chocolate chips

Instructions

Preheat oven to 350. Line cookie sheets with parchment paper or Silpats.

Cream the butter and sugars. Add in egg, yolk and vanilla.

In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add half of the dry mixture to the butter mixture.

Pour in the heavy cream and mix until combined. Add remaining dry ingredients and mix well. Fold in the chocolate chips.

Scoop 2 tbs of dough (I use a medium cookie scoop) onto the cookie sheets. Flatten tops slightly and leave about 1.5″ between cookies. Bake for 9-11 minutes. The tops should be puffy, rounded and set. DO NOT OVERBAKE or they’ll be too dry. Let cool on cookie sheets for a few minutes and then transfer to wire racks to cool completely.

Makes exactly 2 dozen cookies.

 

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