Home > Recipes > Fudgy Brownie Cookies

Fudgy Brownie Cookies Recipe

Our Test Kitchen used baking cocoa and miniature chocolate chips to help keep down the fat and calories in these treats.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Fudgy Brownie Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fudgy Brownie Cookies Recipe

Prep: 20 min. Bake: 10 min./batch

Yield: 15 Servings

20 10 30

Ingredients

1 egg
1 egg white
1 cup sugar
2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 cup butter, melted
1 tablespoon light corn syrup
1/2 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Directions

In a bowl, beat egg, egg white and sugar. In a small bowl, dissolve coffee granules in boiling water. Add the coffee, butter and corn syrup to egg mixture; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture. Stir in chocolate chips and nuts.
Line baking sheets with parchment paper and lightly coat with cooking spray. Drop batter by tablespoonfuls onto prepared baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Yield: 2-1/2 dozen.

Nutritional Analysis: One serving (2 cookies) equals 139 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 89 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Fudgy Brownie Cookies in Light & Tasty August/September 2003, p58

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.