Fudge Nut Brownie Cookies
Indulge in the ultimate chocolate lover's treat with these Fudge Nut Brownie Cookies, a perfect fusion of decadent brownies and chewy cookies. Made with melted semi-sweet chocolate, rich cocoa powder, and a hint of vanilla, these cookies boast an irresistible fudgy center and slightly crisp edges. Chopped walnuts or pecans add a delightful crunch, making each bite a perfect balance of textures. Ready in under 30 minutes, these cookies are both quick and easy to whip up, making them ideal for satisfying your sweet tooth or impressing guests. Perfect for dessert lovers, they pair beautifully with a glass of milk or a scoop of vanilla ice cream. Elevate your baking repertoire with this simple yet indulgent recipe that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 8 ounces Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small saucepan, melt the butter and chocolate chips together over low heat, stirring until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined and slightly frothy.
Pour in the cooled chocolate mixture and stir until fully incorporated.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chopped nuts to evenly distribute them throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the tops are set and slightly cracked. Be careful not to overbake; the cookies should remain soft and fudgy in the center.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your rich, fudgy brownie cookies!
Nutrition Facts
Calories |
5446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.9 g | 352% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 781.7 g | 284% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 522.8 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 550 mg | 42% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
