Moist and rich, these Fudgy Brownie Cookies taste just like a dark chocolate brownie in cookie form!
Good morning! I almost said happy Wednesday and then realized today is actually Thursday. Oops. Well, then, happy Thursday! It’s been a little while since I shared a dessert recipe, so how about some decadent Fudgy Dark Chocolate Brownie Cookies?
Side note: When you haven’t worked out for a week and a half due to various circumstances, don’t jump back into your workouts by doing over an hour of lower body weight lifting and interval training. I am so sore today that I am walking strangely, and moving from a sitting to standing position (and vice versa) is quite comical as I can barely manage it. *embarrassed* As a therapist, I should have known better than to push myself too hard after taking a break, but of course I just had to go ahead and do so. That means today I should do the same thing to my arms to make them really sore, right? Then my whole body will hurt at the same time.
Or maybe I could just eat some of these cookies…if I had any left.
Fudgy Brownie Cookies are one of my favorite kinds of cookies, next to chocolate chip (can’t beat a good chocolate chip cookie). When I was a kid, my favorite kind of cookie was a snickerdoodle, and those are still pretty high up on the list too.
The trick to getting that extra fudginess is not to overbake these! I take mine out of the oven when they are just barely done. Delicious!
Note: If you don’t have whole wheat flour or Sucanat, you can substitute all purpose flour and regular refined sugar, respectively. The cookies will taste better with the whole wheat flour and Sucanat though, so I recommend sticking to the recipe.
Fudgy Dark Chocolate Brownie Cookies
- 1/2 cup butter
- 4 ounces unsweetened baking chocolate, chopped
- 3 cups dark chocolate chips, divided
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 cup Sucanat (whole cane sugar)
- 1/2 cup refined sugar
- 1 1/2 teaspoons vanilla extract
In a medium-sized saucepan, combine butter, unsweetened baking chocolate, and 1 1/2 cups dark chocolate chips. Cook over low heat until butter and chocolate are melted, stirring constantly to prevent burning. Remove from heat and let cool to room temperature.
Preheat oven to 350 degrees Fahrenheit and lightly grease or line baking sheets with parchment paper. In a small bowl, combine flours, baking powder, and salt. Set aside.
In a large bowl, beat eggs, Sucanat, refined sugar, and vanilla until blended. Gradually add dry ingredients to egg mixture, beating until well combined. Add chocolate mixture and beat until blended. Fold in remaining 1 1/2 cups dark chocolate chips.
Drop dough by about 2 Tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 7-10 minutes. I like to take my cookies out with they appear almost set and are still soft to the touch. That way they are extra fudgy! Let cool briefly on baking sheets and then remove to finish cooling on wire racks.
~K in the Kitchen