One-Bowl (or One-Pot) Fudgy Brownie Cookies

These cookies are easy to make, delicious and fudgy.  They do take some planning, though, since the dough has to chill in the fridge for at least an hour.  But the dough comes together super quickly.  I used a saucepan to melt the butter and chocolate, and then just made the rest of the recipe in that same pan.  Super easy and I only dirtied one pan.

One-Bowl (or One-Pot) Fudgy Brownie Cookies

adapted from Mel's Kitchen Cafe

Makes 2 dozen

1/2 cup (4 ounces, 1 stick) butter
1 cup (6 ounces) mini semisweet or bittersweet chocolate chips (or chopped chocolate)
3/4 cup (5.25 ounces) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (5 ounces) all-purpose flour
1/3 cup (1.25 ounces) natural unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (3 ounces) mini chocolate chips

1.  In a large heavy saucepan, melt the butter and bittersweet chocolate chips on low heat, stirring frequently, until melted and smooth (but not overly warm). Let the mixture cool a bit.  Add the brown sugar, eggs, and vanilla (right to the pan). Stir until well-combined.

2.  Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don't overmix). Stir in the chocolate chips.

3.  Chill the dough for 1-2 hours until the dough is more firm but not so stiff you can't scoop out the cookie dough.

4.  Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper.  Scoop out heaping tablespoon-sized portions of dough and roll into balls (or use a regular cookie scoop). Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet).
Bake for 8-10 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don't overbake!

5.  Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer.

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