Brownie Cookies

Brownie and cookie.  Do I have your attention?

I’m trying to get back on track to eating healthy.  The holidays were not kind to my waistline.  I’ve tried many diets that prohibit me from eating the things that I love and at the end of the day they didn’t go well.  I’d either quit or put the weight back on as soon as I was quit.  So I believe in moderation.  I like to have my salad and to eat a cookie too, especially when we’re talking about a chocolate cookie.  For those of you who follow me regularly you know that I’m somewhat of a chocoholic.

Guys, no joke, there is A LOT of chocolate going on here.  A LOT.  You have melted chocolate in the cookie batter and chocolate chips scattered throughout the cookie.

Let’s talk about melting chocolate for a second.  I hate doing it, mostly because I don’t have good luck doing it.  I have microwaved it and I’ve used the double boiler method, but neither method seems to be fool proof.  My chocolate seems to seize up and that doesn’t seem right.  Thankfully the melted chocolate, despite the weird texture, didn’t ruin this recipe (although I’m still convinced that it didn’t look right).  How do you melt chocolate?  I’d love to know the secret to success.

My theory is that the “semisweet chocolate” in the list of ingredients is really supposed to be something like Baker’s Semisweet Chocolate instead of Nestle Semisweet Chocolate Morsels.  As I mentioned, they still turned out delicious so use your own judgement.

Anyway, back to the cookies…

These cookies are fudgy on the inside and have a thin, shiny, and crunchy exterior.  Some would say that sounds just like the perfect brownie but in a cookie form.  😉

These cookies are going to be a good test of my will power.  Brownie, cookie, chocolate… all things that I adore.  How the heck am I going to eat these in moderation?  Thank goodness for the gym.  😉

Brownie Cookies Recipe
(Makes about 3 dozen cookies)


  • 1 pound semisweet chocolate, chopped (or chips?)
  • 4 tablespoons butter
  • 4 large eggs, room temperature
  • 1  and 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour (equivalent to 2.4 ounces)
  • 1/2 teaspoon baking powder
  • 12 ounces semisweet chocolate chips


  1. Preheat the oven to 350 degrees F.  Line a cookie sheet with parchment paper or a silicone mat and set it aside.
  2. Melt the 1 pound of semisweet chocolate and butter until it’s smooth.  You can do this in the microwave or in a large bowl set over a saucepan of simmering water, whichever method you have the best luck with.
  3. In a (separate) large bowl, beat together the eggs and sugar on medium speed until the mixture is thick and has a pale yellow color.  (About 5 minutes.)
  4. Beat in the vanilla extract and salt.
  5. Using a spatula, fold in the melted chocolate.
  6. Fold in the flour and baking powder.
  7. Stir in the chocolate chips.
  8. Scoop about 1 and 1/2 tablespoons of dough onto the prepared cookie sheet for each cookie.  I think using the OXO good grips medium cookie scoop is key for this recipe.  The cookie dough is sticky and the scoop makes it very easy to do and gives you consistent cookies.
  9. Scoop 6 cookies on each cookie sheet.  They will spread, which is supposed to happen for this recipe.
  10. Bake the cookies for about 10 minutes or until the cookies look dry around the edges.  They will look underbaked but that’s okay because they will set as they cool.
  11. Let the cookies cool on the cookie sheet for about 10 minutes.
  12. Remove the cookies to a rack to cool completely.

Slightly adapted:  Food & Wine


4 Hats


  1. Victoria Cooke says:

    Genius Tina! Especially when you can’t decide whether to eat a cookie or a brownie and you’re allowing yourself one treat. This looks amazing!

    I find when melting chocolate, over heating it can make it seize. Low heat is the key, whether in the microwave or using a double boiler method. White chocolate especially.

  2. Sandy says:

    Where does the 1.5 cups of sugar come in at? When do I add them in? I’m in the process of making it now and I always make sure I’ve added everything and low and behold, you never mentioned anything about adding it in your directions. I guess I’ll add it now and just see, I hope it doesn’t mess everything up…..

    1. Tina says:

      Oh goodness! Thank you for catching that! I’ll fix it asap. You should add sugar with the eggs but as long as you added it at some point you should be good.

    2. Tina says:

      I fixed the recipe! Thanks again for letting me know that I missed it in the directions. I hope the cookies came out good!

      1. Sandy says:

        I ended up making them smaller as they were really chocolately. I took them to a mission for women, for a dinner that we bake for. Of course, we had to sample them before we took them 🙂 Like you said, they firmed up on the pan after I took them out. If you like a lot of chocolate, this is definitely the cookie for you! I liked how they stayed soft inside after baking. They were really good but you need a glass of milk or water to go with them. Thanks!

        1. Tina says:

          I’m so glad you like them! They are definitely sweet & chocolatey. Making them smaller means more to enjoy. ? Thank you so much for stopping by & letting me know how you did.

  3. Trini says:

    This dough can be kept in the freezer.
    I think it would be wonderful to have them on hand when you have a craving for chocolate.
    Thank you so much for sharing!

    1. Tina says:

      Awesome! Thank you for stopping by!

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