Fudgy Brownie Cookies Recipe

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Fudgy Brownie Cookies Recipe

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Our Test Kitchen used baking cocoa and miniature chocolate chips to help keep down the fat and calories in these treats.
Recommended: Tailgating Desserts
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

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

Nutritional Facts

2 each: 139 calories, 6g fat (3g saturated fat), 22mg cholesterol, 89mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Fudgy Brownie Cookies in Light & Tasty August/September 2003, p58

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