Ingredients:
3/4 cup all-purpose flour
12 ounces bittersweet chocolate chips (60-70% cacao)
1/2 cup mini semisweet chocolate chips
3 eggs
1/2 cup butter
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans (optional)
Instructions:
Melt bittersweet chocolate chips and butter over low heat, stirring until smooth. Allow cooling slightly.
Whisk together eggs, granulated sugar, brown sugar, and vanilla in a separate bowl.
Gradually blend the melted chocolate into the egg mixture.
Sift flour, cocoa powder, baking soda, and salt together. Gradually add to the wet mixture, mixing just until combined.
Fold in chopped pecans and mini chocolate chips if desired. Chill the batter for 30 minutes.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Drop spoonfuls of dough onto baking sheets, spacing them out.
Bake for 8-10 minutes, until cookies are slightly cracked but soft in the center.
Cool on the baking sheet before transferring to a wire rack.
Enjoy baking and indulging in these exquisite Fudgy Brownie Cookies. Ideal for any occasion, they’re a guaranteed delight for chocolate lovers, blending the quintessence of brownies and cookies into one mouth-watering treat.”
