I've been trying to represent all types of sweets so far, but I have to confess that chocolate rules in our house. Most of our desserts consist of some form of chocolate (thus the brown eyes 😂). These are a mix of a cookie and a good brownie. Same cracking top as a brownie, gooey in the middle, but very portable and fun. Warm from the oven with a tall glass of milk is the way they are intended to be eaten!
Fudgy Brownie Cookies
Makes 2 dozen
1/2 cup (1 stick) butter
1 cup semisweet chocolate chips
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla
1 cup GF all-purpose flour (I used Cup4Cup)
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips
In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips in
1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature. Add the brown sugar, eggs, and vanilla. Stir until well-combined. Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don't overmix). Stir in the chocolate chips. Chill the dough for 1-2 hours until the dough is more firm. Preheat the oven to 350° F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray. Scoop out heaping tablespoon-sized portions of dough and roll into balls (I use a medium #40 cookie scoop). Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet). Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don't overbake! Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer.
Gather your ingredients. You will need butter, chocolate chips, brown sugar, eggs, vanilla, GF flour, cocoa powder, salt, and baking soda.
In microwavable dish, add 1 cup semisweet chocolate chips and 1 stick of butter.
Microwave in 1 minutes increments until you can stir it and get it smooth (some melting will occur while stirring). Set aside.
In a mixing bowl, combine the 3/4 cup brown sugar, two eggs, and 1 teaspoon of vanilla. Beat for a few minutes until combined,
With the mixer running, slowly pour in the chocolate/butter mixture.
Add the dry ingredients which are 1 cup GF flour, 1/3 cup cocoa powder, salt, and soda.
After that much is mixed, add 1/2 cup chocolate chips and stir in with a spatula.
This is your finished cookie dough. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
When properly chilled and ready to bake, scoop cookie dough in heaping tablespoons. Roll into a ball and place on your parchment lined baking sheet.
Bake at 350°F for 9-11 minutes or until set around the edges and cracks appear on top.
After cooling a few minutes on the pan, remove to a wire rack.
While still warm, grab yourself a tall glass of milk and dig in! These do not disappoint.
Recipe source: Adapted from a recipe at Mel's Kitchen Cafe.