Fudgy Brownie Cookies

These fudgy brownie cookies are the best of both worlds-- chewy on the outside, soft and chocolaty on the inside. I made two batches to test out how I could change the consistency, but both turned out delicious and perfect when paired with a glass of milk!

The first batch turned out a little more cake-like: they were super soft and fluffy, almost like those cake cookies that you find at the grocery store. These cookies come from a batter, and yes, this recipe turns out looser than you would have expected. However, if you are having trouble scooping them onto the baking dish, you can chill it in the fridge for 20-30 minutes before baking (but don't leave it overnight or for a long period of time, the butter and chocolate will solidify!).

Ingredients: (yields 2 dozen)

- 1 cup all-purpose flour

- 1 tsp. corn starch

- 1 tsp. baking powder

- 1/4 tsp. salt

- 4 eggs, room temperature

- 11/2 cups brown sugar, packed

- 2 tsp. vanilla extract

- 1/4 tsp. espresso powder

- 8 oz. chopped bittersweet chocolate

- 8 oz. chopped semisweet chocolate

- 8 tbsp. (1 stick) unsalted butter

- 1 cup semisweet chocolate chips, mini or regular

Directions:

First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a saucepan (or in a microwave safe bowl) melt the butter and the chocolate until everything is smooth. If you are heating it up in the microwave, heat in 30 second intervals and stir to make sure that the chocolate doesn't burn. In a medium bowl, mix together the flour, corn starch, baking powder, and salt and set aside. In a large bowl, add the eggs, sugar, vanilla extract, and expresso powder and whisk together. One the chocolate-butter mixture has cooled down, add it to the egg mixture slowly. You need the chocolate to be cool before adding it or less it could cook the eggs. Add in the dry ingredients and then fold in the chocolate chips. Bake in the oven for 10-12 minutes and set aside. At this point, the cookies may feel a little soft and gooey, but they will set up during the cooling process. Enjoy!

The cookies below were made using half the amount of eggs in order to experiment with the consistency. These were much more cookie-like, the edges were crispy and the centers were fudgy.