Warning: the following recipe may be dangerous to anyone who doesn’t love chocolate. Proceed with extreme caution.
Think I’m being over-dramatic? Although I will admit to slightly exaggerating from time to time, this warning I’m extending to you is no joke. My Fudge Filled Brownies Cookies are the deepest, darkest, most chocolatey treats this side of the universe. That much chocolate crammed into one single cookie has enough power to blow your unsuspecting mind.
The texture of this cookie dangles in a parallel universe between that of a cookie and that of a brownie. It looks and feels like a cookie in your hand, but when you bite into it, your teeth sink through to a decadently rich and fudgy center that evokes feelings of pure brownie bliss.
If that’s not enough for you, there’s a river of pure fudge running through these cookies, creating the ultimate chocolate goo factor. And just because I can, I added milk chocolate chunks and semisweet chocolate chips.
Count it: that’s 1, 2, 3, 4 levels of chocolate in these babies!
A Few Tips Before You Get Cooking:
- You can omit either the chips or chunks if that’s too much for you.
- I highly recommend the Triple Chocolate Sauce from Wegmans that I used. It is so rich and delicious, like an upscale version of average hot fudge. It’s thicker too, like ganache.
- Which reminds me, you can make ganache for these instead of using jarred fudge.
- I know these sound really rich, but they’re actually not. One of my co-workers who tried one said she thought they’d be too rich, but were actually just right.
- Don’t over-bake! That’s the key to a fudgy cookie.
Fudge-Filled Brownie Cookies
Adapted from these Fudgy Chocolate Crinkles
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 (1 ounce) unsweetened chocolate squares , melted & cooled to room temperature
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1 cup milk chocolate cunks
- 1 10-oz. jar fudge or chocolate sauce (Recommended: Wegmans Triple Chocolate Sauce)
Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla; mix in on low speed until well-incorporated.
Combine flour, baking powder, and salt in a medium bowl. Add about 1/3 of dry mixture at a time to chocolate mixture, mixing on low-speed after each addition. *You don’t want to beat on too high a speed because overmixing produces less fudgy cookies. Mix in chips & chunks. Cover and let chill at least 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Shape dough into tablespoon-sized balls and flatten. Place a dollop of fudge on top (about 1 tsp.) and roll the dough up around the fudge so it’s covered. You’re going to get your hands messy! It’s okay if a little fudge seeps out, just make sure it’s pretty much tucked under the dough.Place 6 cookies on each baking sheet. Bake for 10 to 12 minutes or until set. Cool on wire racks. Pop ‘em in the microwave for a few seconds if you’d like to make them molten again.