Fudgey & Chewy Brownie Cookies

10 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4Line a baking sheet with parchment paper and lightly butter it.
  5. 5Line a baking sheet with parchment paper and lightly butter it.
  6. 6Line a baking sheet with parchment paper and lightly butter it.
  7. 7In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
  8. 8In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
  9. 9In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
  10. 10Stir until a thick glossy batter forms.
  11. 11Stir until a thick glossy batter forms.
  12. 12Stir until a thick glossy batter forms.
  13. 13Fold in the chocolate chips if you are using them.
  14. 14Fold in the chocolate chips if you are using them.
  15. 15Fold in the chocolate chips if you are using them.
  16. 16Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each cookie.
  17. 17Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each cookie.
  18. 18Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each cookie.
  19. 19Place the cookie tray directly in the middle of your oven.
  20. 20Place the cookie tray directly in the middle of your oven.
  21. 21Place the cookie tray directly in the middle of your oven.
  22. 22Bake for 8 to 10 minutes.
  23. 23Bake for 8 to 10 minutes.
  24. 24Bake for 8 to 10 minutes.
  25. 25Immediately after baking, use a round bowl to gently scoot and round out the cookies.
  26. 26Immediately after baking, use a round bowl to gently scoot and round out the cookies.
  27. 27Immediately after baking, use a round bowl to gently scoot and round out the cookies.
  28. 28Remove the cookies from the baking sheet right after shaping.
  29. 29Remove the cookies from the baking sheet right after shaping.
  30. 30Remove the cookies from the baking sheet right after shaping.
  31. 31Transfer to a cooling rack and let them cool completely before eating.
  32. 32Transfer to a cooling rack and let them cool completely before eating.
  33. 33Transfer to a cooling rack and let them cool completely before eating.

Ingredients

  • 350 g powdered sugar
  • 350 g powdered sugar
  • 350 g powdered sugar
  • 60 g cocoa powder
  • 60 g cocoa powder
  • 60 g cocoa powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 3 egg whites from large eggs
  • 3 egg whites from large eggs
  • 3 egg whites from large eggs
  • 0.5 cup semi sweet chocolate chips
  • 0.5 cup semi sweet chocolate chips
  • 0.5 cup semi sweet chocolate chips
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste

Equipment

ovenbaking sheetparchment paperlarge bowlround bowlcooling rack

Tips

  • If your cookie dough is super runny, refrigerate for 30-60 mins.
  • Adjust cocoa powder to 60g if you prefer a sweeter cookie.
  • Use milk chocolate chips if you prefer, instead of semi-sweet/dark.
  • Use 1/2 tsp instant coffee if you are caffeine sensitive.
  • Vanilla bean paste is optional but adds great flavor.
  • Immediately after baking, use a round bowl to gently scoot and round out the cookies to help 'fluff' up the edges.
  • Remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray.