Fudgy Brownie Cookies

Love These Cookies!!!!!!

If you love Brownies as much as I do, then you will love these cookies.  Their moist, cake-like and gooey at the same time.  They are very portable and great for the lunch box for a little extra treat.  Great with a cold glass of milk.

Preheat Oven to 350 degrees
Cookie sheet lined silpat
Spring loaded Ice Cream Scoop

Ingredients:
2 sticks Margarine (not butter) I use Blue Bonnet
3/4 cups brown sugar
3/4 cup granulated sugar
1 extra large egg (room temperature)
1 tsp. vanilla extract

2 cups all purpose flour
1/2 cup Hershey's Cocoa Powder
1 tsp. baking soda
1 1/2 cups semi sweet chocolate chips

(Do not use salt if your are using a salted margarine)
if using unsalted margarine add 1/2 tsp. salt

Cream in stand mixer, margarine, brown sugar and sugar until light nad fluffy, add 1 egg.  Continue to beat until very well incorporated.  Add vanilla.  Sift all dry ingredients together in a bowl.  Add slowly to cream mixture and beat until well mixed.  Add chips and mix.  Let dought sit for 30 minutes.

Using a spring loaded ice cream scoop with a 1/4 cup capacity, put 6 rounded mounds on a cookie sheet with equal distance apart.  Bake for about 12 to 14 minutes.  If making smaller cookies adjust time accordingly.  Remove from cookie sheet gently and cool on cooling rack.

Note:  I find that margarine works best in this recipe.  It makes a moist and not a greasy cookie.  I highly recommend margarine.

Lovely with the additions of walnuts, white chocolate chips and I make a mint version with mint flavored chocolate chips and coarsely chopped  Andes Mint Candies!!!!