Best Chocolate Fudge Brownie Cookies

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 6 oz Chocolate, unsweetened
  • 1/3 cup Cocoa powder, unsweetened
  • 2 1/3 cups Granulated sugar
  • 1 tsp Salt
  • 6 oz Semi-sweet chocolate chunks/chips
  • 2 tsp Vanilla extract

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 7 oz (14 tablespoons; 1 3/4 sticks unsalted butter, unsalted

Found on yinandyolk.com

Description

Directions

• Melt the butter and unsweetened chocolate together, either in a double boiler or in the microwave in a large microwave safe bowl. Whisk to combine, then set aside to cool slightly in a large bowl.
• Combine the flour, cocoa powder, salt, baking soda, baking powder, and espresso powder in a medium bowl. Sift it if your cocoa powder is clumpy. Whisk it together and set it aside for later.
• Add eggs one at a time to the cooled melted chocolate mixture, whisking thoroughly. Then add the vanilla extract, and whisk in the granulated sugar.
• Fold in all of the flour mixture until only a few flour-y streaks remain, then fold in the semi-sweet chocolate chunks. When all combined evenly, cover the bowl with plastic wrap and chill for at least 20 minutes in the freezer or 45 minutes in the fridge.
• Scoop out spoonfuls of the chilled dough onto a sheet pan lined with parchment paper. Chill the scooped dough again for another 20 minutes in the freezer, or 45 in the fridge.
• Preheat oven to 350F and bake cookies for 11-13 minutes, or until no longer puddle-y in the middle. Allow to cool for a few minutes before transferring to a wire rack to cool completely. (They will be delicate when warm.)
• Enjoy with a large glass of milk or a scoop of vanilla ice cream. Cookies will keep for a week in an airtight container.