Brownie Cookies

28 May

brownie cookies

Some people love brownies, and some people love cookies, but most people, myself included, love both. For all of them, these are a revelatory dessert. All of the chocolate decadence of a brownie in cookie form. The key to this magical crossover dessert is large quantities of melted chocolate and eggs which give the cookies a fudge-like texture. Simple to make and guaranteed to please, these cookies should most definitely make their way into your life. You’ll never look at brownies or cookies quite the same way again.

Brownie Cookies (adapted from Culinography)
Yield: 3 dozen cookies


  • 24 ounces semisweet chocolate*
  • 6 Tbsp butter
  • 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 6 eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 Tbsp vanilla extract

*Chopped or in chips/chunks, please.


  1. Preheat the oven to 350 degrees.
  2. In a double boiler, combine 24 ounces semisweet chocolate and 6 Tbsp butter, and stir until melted, then remove from heat and set aside.
  3. In a small bowl, sift together 3/4 cup all-purpose flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside.
  4. In a large bowl, combine 6 eggs, 1 cup brown sugar, 1 cup granulated sugar, and 1/2 Tbsp vanilla extract. Whisk until thoroughly combined.
  5. Pour the chocolate mixture into the sugar mixture, and whisk together.
  6. Add the flour mixture, and stir until combined.
  7. Drop 1 1/2 Tbsp sized scoops onto baking sheets lined with parchment paper or a silpat, approximately 2 inches apart.
  8. Bake until firm on the outside and losing their sheen with slight crackling on top, approximately 10 – 12 minutes. Remove from oven, and let cool completely on the sheets.

Related Posts:

5 Responses to “Brownie Cookies”

  1. Anamika @ madcookingfusions June 21, 2012 at 10:01 pm #

    A must try cookies for my kids, they will love it…just saw your cookies on Foodgawker and couldn’t stop appreciating the clicks!!

    • Claire June 22, 2012 at 8:10 am #

      Yes, great for kids, but don’t forget to grab a couple for yourself!

  2. rhonda December 30, 2013 at 11:10 pm #

    Oh my..they look SO very good!! But they have SO many eggs in them! I wonder what they results would be with less eggs?

    • Claire December 31, 2013 at 4:57 pm #

      My suspicion is that the eggs are part of what lends them their brownie-like texture. I think you could probably cut back on the eggs, but the result wouldn’t be quite as chewy and cake-like. Let me know how they turn out if you experiment!

Trackbacks and Pingbacks

  1. Giant Chocolate Caramel Ice Cream Sandwich | sel et sucre - June 1, 2012

    […] 1/2 batch brownie cookie batter*/li> […]

Leave a Reply