Ingredients
Chocolate Butter Mixture
- ½ cup (113 g) unsalted butter
- 8 oz. (226 g) semi sweet or dark chocolate chips
Wet Ingredients
- 2 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 teaspoon vanilla bean paste
Dry Ingredients
- ¼ cup (20 g) Dutch processed or unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (90 g) all purpose flour
- ½ cup (85 g) mini chocolate chips
Instructions
- Melt: Heat the butter and chocolate chips in a microwave-safe bowl for 1 minute. Stir the mixture and continue heating in 20-second intervals, stirring between, until the butter and chocolate are completely melted and smooth. Set aside to cool to warm or room temperature.
- Whisk: In a stand mixer fitted with the whisk attachment, combine the granulated sugar, eggs, and vanilla bean paste. Whisk on low speed to combine, about 30 seconds, then increase to high speed and whip until the mixture is light, fluffy, pale yellow, and doubled in size—about 4 to 5 minutes.
- Mix: With the mixer on low, slowly stream in the cooled chocolate butter mixture. Mix until combined. Sift in cocoa powder, baking powder, and salt, then mix again on low until fully incorporated. Gently fold in the all-purpose flour and mini chocolate chips until just combined. Cover the batter and refrigerate for about 30 minutes to set.
- Prep: Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper. Using a medium cookie scoop, portion 2 tablespoons (30 ml) of the chilled brownie cookie batter onto the baking sheets, spacing them about 3 inches apart.
- Bake: Bake the cookies for 10 minutes, or until the edges are set and the tops are crinkly, shiny, and puffy. Immediately after removing from the oven, use a biscuit or cookie cutter slightly wider than the cookies to gently reshape them into round shapes by nudging the edges back into place in a circular motion.
- Cool: Let the brownie fudge cookies cool on the hot pan for 10 minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- For best texture, ensure the butter and chocolate mixture is cooled to warm or room temperature before combining with eggs to prevent cooking the eggs.
- Chilling the batter helps the cookies hold their shape better during baking and enhances the fudgy texture.
- Using a cookie cutter immediately after baking helps achieve perfectly round cookies as they spread unevenly while hot.
- The recipe yields 16 cookies, perfect for sharing or storing for later.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
