Fudgey Brownie Cookies

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Soft, chewy, and fudgey–these fudgey brownie cookies are rich and decadent and perfect for any chocolate-loving sweet tooth out there.

Fudgey Brownie Cookies

If you’re in the mood for something chocolate-y, look no further. These cookies are a delight for anyone, but especially those who LOVE chocolate. These cookies are also gluten-free! So all my friends who can’t have gluten, here ya go.

Fudgey Brownie Cookies

The chocolate flavor is the theme here. And to really pronounce that chocolate flavor, I used cocoa powder as well as instant espresso granules. You don’t taste the coffee flavor at all, so don’t be concerned if you don’t love coffee (that would be my husband 😉 ), the espresso simply compliments and intensifies the chocolate flavor. It’s pretty awesome.

Fudgey Brownie Cookies

There’s hardly any fat in these cookies as well. You only use egg whites, mixed with some vanilla extract (which also contributes to the flavor) and of course some confectioners’ sugar. If you choose to add chocolate chips (which I most certainly did!), there’s some fat there but these cookies aren’t loaded down.

Fudgey Brownie Cookies

Perfect as an afternoon pick-me-up (paired with a hot cup of Joe), these fudgey brownie cookies are sure to hit the spot. They only take a few minutes to whip up so try them today! If you like your cookies gooey, keep an eye on them in the oven–I baked mine for ten minutes exactly and they were ooey gooey in the middle–just how we like them!

Fudgey Brownie Cookies
Fudgey Brownie Cookies
Fudgey Brownie Cookies
Print Recipe
Soft, chewy, and fudgey--these cookies are rich and decadent and perfect for any chocolate-loving sweet tooth out there.
Servings
16 large cookies
Servings
16 large cookies
Fudgey Brownie Cookies
Print Recipe
Soft, chewy, and fudgey--these cookies are rich and decadent and perfect for any chocolate-loving sweet tooth out there.
Servings
16 large cookies
Servings
16 large cookies
Ingredients
Servings: large cookies
Instructions
  1. Lightly grease baking sheets (I used one large sheet). If using parchment paper, lightly grease that as well.
  2. Briefly whisk together egg whites and vanilla extract just until mixed. In separate bowl, whisk together the dry ingredients: confectioners' sugar, salt, espresso, and cocoa powder. Pour egg white/vanilla mixture into the dry ingredients and stir until smooth.
  3. Using a medium-sized cookie scoop (or whatever size you want), scoop batter onto prepared pans and let set for 30 minutes.
  4. Preheat oven to 350 degrees F. Bake cookies for 8-12 minutes, depending on size. The larger the cookie (also if it has chocolate chips), the longer bake time. Cookies will spread slightly and have a shiny, crackled top. Let cool on wire rack and store in airtight container.
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