Fudgy Brownie Drop Cookies
from https://anitalianinmykitchen.com/brownie-drop-cookies/
Servings Prep Time
15cookies 20minutes
Cook Time
15minutes
Servings Prep Time
15cookies 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
  2. Using the double boiler method or microwave melt the butter and chocolate, mix until smooth. Remove from heat and let cool slightly.
  3. In a medium bowl whisk together the flour, baking powder, cinnamon and salt. Set aside.
  4. In a large bowl beat the eggs until foamy (3-5 minutes), add the sugar 2 tablespoons at a time, beating between each addition. Beat until light and thick approximately 5 minutes on medium speed.
  5. Add the chocolate and combine. Beat in the flour and combine well. Stir in the nuts and vanilla.
  6. Drop by tablespoons on the prepared cookie sheets. Bake for 10-15 minutes or until set. Cool on the pan 8-10 minutes before moving to a wire rack to cool completely. Enjoy!
Recipe Notes

Don’t over bake the cookies. You’ll know when they are done when they are set around the edges and the tops have cracked.

Test with a toothpick, when a few crumbs are sticking to the toothpick they are done.

Store the completely cooled cookies in an airtight container at room temperature. They will keep for up to 3-4 days. (depending on how warm your house is).

You can also freeze them in a freezer safe container for up to two months.

For the melted chocolate, be sure to use a good-quality chocolate bar. Chocolate chips will work, but they don’t melt as well as chopped chocolate.

It’s important to whip the eggs and sugar long enough so they thicken – almost like you are making meringue. This usually takes about five minutes, but it’s better to go off of what it looks like. Once the mixture is a light color and thick it’s ready – it may take more or less time than what is listed in the recipe.