bakingglutenfreememories Warm fudge brownie cookies are like a ray of sunshine on a cold, rainy day. Brownies and cookies are a couple of my favorite desserts, so why not combine the two? I came up with this recipe on a day as first described because warm cookies are always comforting.
These fudge brownie cookies are soft, gooey with melted chocolate, and decidedly delicious. An addition of nuts makes them even better by providing a bit of a crunch. One batch goes a long way by making about 36 cookies. Bake them and share them with a few friends or freeze them to enjoy later.
If you are a dark chocolate lover, you’ll love these cookies!
How to Make Fudge Brownie Cookies
1. In a large bowl, cream together the softened butter, eggs, coconut sugar, maple syrup, and vanilla extract.
2. In a medium sized bowl, add the flours, cacao powder, and salt and use a whisk to mix and work out any clumps.
3. Then combine the dry ingredients in with the wet, stirring it well. Add in the chocolate chips and any chopped nuts.
4. Cover the bowl and place it in the freezer for 10 minutes.
5. Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper or a silicone baking mat.
6. Use a cookie scoop or spoon and scoop out the dough in rounds and drop them on the cookie sheet. Bake the cookies for 10 minutes on the middle oven rack. Allow them to cool for 4 minutes before transferring them to a cooling rack.
Storage Tips and Notes
- Store the cookies in an air tight container for 2-3 days or freeze them in a sealed bag
- You can also add milk chocolate chips to these cookies for a less dark chocolate flavor
Fudge Brownie Cookies
Ingredients
- 2 eggs, room temperature
- ½ cup unsalted butter, softened (8T)
- ¾ teaspoon sea salt
- 1 cup coconut sugar (153g)
- ¼ cup maple syrup (74ml)
- 1 teaspoon vanilla extract
- 1½ cups King Arthur Gluten Free Measure for Measure Flour (212g)
- ⅓ cup teff flour (50g)
- ⅓ cup cacao powder (35g)
- ½ cup semi-sweet chocolate chips
- chopped pecans or walnuts, optional
Instructions
- In a large bowl, add the softened butter, coconut sugar, syrup, and vanilla. Cream all of the ingredients together with a large spoon.
- In a medium sized bowl, add the King Arthur flour, teff flour, cacao powder, and salt and use a whisk to mix and work out any clumps.
- Next, add the dry ingredients to the wet and stir until well combined. Stir in the chocolate chips and any chopped nuts.
- Cover the bowl and place it in the freezer for 10 minutes.
- Meanwhile, preheat the oven to 350°F and prepare a baking sheet with parchment paper or a silicone baking mat.
- Use a cookie scoop or a spoon to drop the dough in rounds onto the cookie sheet. Bake for 10 minutes on the middle oven rack. Allow the cookies to cool for about 4 minutes before using a spatula to transfer them to a cooling rack.
