Fudgey and Chewy Brownie Cookies

Name: Fudgey and Chewy Brownie Cookies
Cook time: 35 min
Total time: 35 min
Yield: 12 servings
Ingredients: 350g Powdered Sugar, a little less than 3 cups; can use 3 cups; 62g Cocoa Powder, about 8-10 tablespoons if using tablespoons; can adjust to 60g for a sweeter cookie; 1/2 tsp Salt; 3 Egg Whites, from large eggs (about 1/2 cup liquid); 3/4 cups Semi-Sweet Chocolate Chips, optional but recommended; amount depends on how much chocolate you like; 1 tsp Instant Coffee, use 1/2 tsp if caffeine sensitive; 1 tsp Vanilla Bean Paste, optional

These fudgey and chewy brownie cookies deliver deep chocolate flavor with a glossy, crackly exterior and a tender, fudgy center. Quick to mix and customizable with optional chocolate chips and vanilla, they're perfect for when you want an indulgent treat without fuss. A hint of instant coffee amplifies the chocolate, and a short bake yields a soft, decadent texture.

These fudgey and chewy brownie cookies deliver deep chocolate flavor with a glossy, crackly exterior and a tender, fudgy center. Q... Show more

By misojenkitchen · Original recipe

Health Grade

E · Indulgent

Time

35 min

Price

0,50 €

Calories

216 kcal

vegetarian

gluten free

Method

Preheat the oven

Heat the oven to 350° F and line 1 to 2 baking sheets with parchment paper. Give yourself a little space to work, because this batter comes together quickly once you start mixing.

Whisk the dry ingredients

In a large bowl, whisk together the powdered sugar, cocoa powder, salt, and instant coffee until the mixture is evenly combined and you do not see any stubborn cocoa lumps. Breaking up the dry clumps here makes the finished cookies much smoother and more glossy.

Make the batter

Add the egg whites and the vanilla bean paste if using, then whisk until you have a thick, shiny batter that looks like brownie batter and slowly ribbons off the whisk. Keep mixing until everything is fully incorporated, about 2 to 3 minutes; the batter should be smooth, glossy, and thick enough to hold a scoop without running flat immediately.

Fold in the chips

Switch to a spatula and fold in the semi-sweet chocolate chips until they are evenly distributed. Try not to overwork the batter; just fold until the chips are tucked throughout.

Scoop the cookies

Scoop the batter into 12 mounds on the prepared baking sheet, spacing them about 2 inches apart so they have room to spread. If you want neater cookies, lightly smooth any rough peaks on top with the back of a spoon or a fingertip.

Bake until crackly

Bake the cookies until the tops are shiny and crackled, the edges look set, and the centers still look slightly soft, 10 to 12 minutes. They may seem a little underdone in the middle, but that is what keeps them fudgy once they cool.

Cool and serve

Let the cookies cool on the baking sheet for 10 minutes so they can finish setting, then transfer them to a rack or serve them slightly warm if you love a gooier center. Once cooled, the tops stay delicately crisp while the middles turn chewy and fudgy.

Ingredients

Method

For 12 servings

Adjust servings

350g Powdered Sugar, a little less than 3 cups; can use 3 cups
62g Cocoa Powder, about 8-10 tablespoons if using tablespoons; can adjust to 60g for a sweeter cookie
1/2 tsp Salt
3 Egg Whites, from large eggs (about 1/2 cup liquid)
3/4 cups Semi-Sweet Chocolate Chips, optional but recommended; amount depends on how much chocolate you like
1 tsp Instant Coffee, use 1/2 tsp if caffeine sensitive
1 tsp Vanilla Bean Paste, optional

Nutrition

Per Serving.

Calories

216 kcal

11% of Daily kcal

Protein

2.6 g

5% RDI

Fat

6 g

3.6g sat fat

Carbs

44 g

16% RDI

Sugar

39 g

77% RDI

Fiber

3 g

10% RDI

Salt

0.3 g

5% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E · 2.7 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

350g Powdered Sugar, a little less than 3 cups; can use 3 cups
62g Cocoa Powder, about 8-10 tablespoons if using tablespoons; can adjust to 60g for a sweeter cookie
1/2 tsp Salt
3 Egg Whites, from large eggs (about 1/2 cup liquid)
3/4 cups Semi-Sweet Chocolate Chips, optional but recommended; amount depends on how much chocolate you like
1 tsp Instant Coffee, use 1/2 tsp if caffeine sensitive
1 tsp Vanilla Bean Paste, optional

Watch

Original video

Uploaded 9 months ago

misojenkitchen

25M2M

Fudgey and Chewy Brownie Cookies

Method

Preheat the oven

Whisk the dry ingredients

Make the batter

Fold in the chips

Scoop the cookies

Bake until crackly

Cool and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Watch

misojenkitchen

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