{sinful} fudge brownie cookies

rebecca gordon


I LOVE chocolate and these are SO easy to make.

I came up with this recipe and tweaked it during football season last year but they're great anytime. I like to share them with friends for an everyday treat in a small bakery box wrapped with twine and satin ribbon.

People really go bonkers over them! Let me know what you think of them.

★★★★★ 1 vote
Makes 18
30 Min
35 Min


8- oz
ghirardelli bittersweet chocolate morsels
1/4 c
land o lakes butter
1 c
all-purpose flour
1/2 tsp
baking powder
1/2 tsp
3/4 c
dark brown sugar
1 1/2 tsp
vanilla extract
1 (12-oz) pkg
ghirardelli semisweet chocolate morsels


1Preheat oven to 350 degrees. Microwave bittersweet morsels and butter in a medium glass bowl on HIGH 1 minute, stirring every 30 seconds until smooth. Cool 5 minutes.

Whisk together flour, baking powder, and salt in a medium bowl.
2Beat eggs, brown sugar, and vanilla in a heavy-duty stand mixer with a paddle attachment on medium-high until whipped, fluffy, and smooth.(Mixture will be the color of a cafe au lait)On low speed, add melted chocolate mixture and beat until well blended, stopping to scrape down the side of the bowl with a rubber spatula. Add flour mixture and semisweet chocolate morsels & mix just until combined. Let cookie dough stand 15 minutes.
3Portion dough into 18 pieces and place 6 per parchment-lined baking sheet. Slightly flatten mound of dough.

Bake one pan at a time for 11 to 12 minutes or until centers of cookies are just set. Do not over bake. Cool on pans 10 minutes; transfer to a wire rack to cool completely.

About {sinful} fudge brownie cookies

Course/Dish: Cookies