YIELD: 16 -18 cookies
This is a real treat for all the chocolate lovers! With velvety crunchy tops and chewy fudgy centres, these perfectly sweet brownie-like chocolate cookies are a must!
Ingredients
8 ounces/225 grams semisweet chocolate, roughly chopped
4 tbsp (1/2 stick/57 grams) unsalted butter
2/3 c (90 grams/3.2 ounces) all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 large Eggs
3/4 c (150 grams/5.3 ounces) packed light brown sugar
1 tsp pure vanilla extract
HOW TO MAKE FUDGY CHOCOLATE COOKIES
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a heat-proof bowl, add the butter and chocolate. Microwave in 20-second increments, stirring between each until melted. Making sure to not overheat the mixture.
Step 3: Add the flour, baking powder, and salt in a different bowl. Whisk to combine.
Step 4: Place the eggs, brown sugar, and vanilla in a mixer bowl and beat on high speed until light and fluffy.
Step 5: Add in the melted chocolate and beat on low speed.
Step 6: Stir in the flour mixture until just mixed.
Step 7: Put the batter in the fridge for at least 30 to 60 minutes if it turned out too runny.
Step 8: Onto baking sheets lined with parchment paper, drop full tablespoons of batter at least 2 to 3 inches apart from each other.
Step 9: Place inside the preheated oven and bake for about 9 to 12 minutes until the cookies are shiny and crackly yet soft in the middle.
Step 10: Once done, remove from the oven and allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to thoroughly cool.
Step 11: Place the cookies in an airtight container and store at room temperature for up to 3 days or freeze for up to 2 months. When ready to serve, thaw the cookies, covered, on the counter or in the fridge overnight.
Ingredients
- 8 ounces/225 grams semisweet chocolate, roughly chopped
- 4 tbsp (1/2 stick/57 grams) unsalted butter
- 2/3 c (90 grams/3.2 ounces) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large Eggs
- 3/4 c (150 grams/5.3 ounces) packed light brown sugar
- 1 tsp pure vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a heat-proof bowl, add the butter and chocolate. Microwave in 20-second increments, stirring between each until melted. Making sure to not overheat the mixture.
Step 3: Add the flour, baking powder, and salt in a different bowl. Whisk to combine.
Step 4: Place the eggs, brown sugar, and vanilla in a mixer bowl and beat on high speed until light and fluffy.
Step 5: Add in the melted chocolate and beat on low speed.
Step 6: Stir in the flour mixture until just mixed.
Step 7: Put the batter in the fridge for at least 30 to 60 minutes if it turned out too runny.
Step 8: Onto baking sheets lined with parchment paper, drop full tablespoons of batter at least 2 to 3 inches apart from each other.
Step 9: Place inside the preheated oven and bake for about 9 to 12 minutes until the cookies are shiny and crackly yet soft in the middle.
Step 10: Once done, remove from the oven and allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to thoroughly cool.
Step 11: Place the cookies in an airtight container and store at room temperature for up to 3 days or freeze for up to 2 months. When ready to serve, thaw the cookies, covered, on the counter or in the fridge overnight.
