Jumbo Brownie Cookies
Total TimePrep: 20 min. Bake: 15 min./batch
Makesabout 1-1/2 dozen
- 2-2/3 cups 60% cacao bittersweet chocolate baking chips
- 1/2 cup unsalted butter, cubed
- 4 large eggs, room temperature
- 1-1/2 cups sugar
- 4 teaspoons vanilla extract
- 2 teaspoons instant espresso powder, optional
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package (11-1/2 ounces) semisweet chocolate chunks
- Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
- In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.
- Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.
Nutrition Facts1 cookie: 350 calories, 19g fat (11g saturated fat), 60mg cholesterol, 65mg sodium, 48g carbohydrate (40g sugars, 3g fiber), 4g protein.
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Jan 1, 2019
These cookies were delicious! They are relatively easy to make and they taste great. They are perfect for a real chocolate lover. I had no espresso powder so left that out .
Oct 18, 2018
Definitely a 5 star cookie. Do use the Expresso powder. I used 1 slim packet of Via Italian Roast and it was perfect. Couldn't taste the coffee but brought out the chocolate flavor. I did refrigerate the batter about 10 minutes before baking. Also, increased the flour to 1 cup. All these based on other reviews. The cookies are a winner. I highly recommend them. Volunteer Field Editor
Mar 9, 2017
Delicious and very easy to make-loved the fact I didn't have to get out my mixer. I used my large cookie scoop, but not the 1/4 cup size and got 31 nice sized cookies. It was a bit tricky to get them done, but not over-baked, so I watched them closely. I melted the chocolate and butter together in the microwave on 50% power, a minute at a time, until it was melted, stirring after each minute. Took only 3 minutes. And, I didn't have chocolate chunks, so I used a package of semi-sweet melting wafers I'd been looking for something to use them in. Very chocolatey, delicious cookie!
Dec 3, 2016
These are the best of both worlds- the chocolately soft center of a brownie, with the crisp edges of a cookie. I knew right off the bat that I wouldn't be using the chocolate called for- I am the only dark chocolate fan, and 60% would be way too much for my guys. I used Nestle Dark Chocolate chips instead, which are 53%. And even though it says the espresso powder is optional, I highly recommend it. You don't taste COFFEE, it just brings out the chocolate flavor.
Feb 15, 2016
I used Ghiardelli Chocolate and the espresso powder. I might leave the powder out next time. Delicious and fudgy and my husband and son loved them. I will definitely make again. I used a 2 TBSP scoop and got about 24 cookies.
Dec 15, 2015
I love this recipe, super easy but found it hard to drop by the 1/4 cup as I kept trying to do too many on a cookie sheet. So I put in the fridge for 15 to 20 minutes to firm up batter. Then I rolled and baked to make homemade oreo cookies. Can someone say 'hello cookie monster'.
Dec 14, 2015
1 cookie has 350 calories and 48 g carbs and 65 mg of sodium - I used the regular chocolate chips - and unsalted butter an no other salt... wasn't too bad - but will not b making these again! yuck...
Aug 15, 2015
Feb 1, 2015
3 Stars because this is a question (wish there was another way) so don't scold me.Anyone tried making this as a bar cookie. I want to cut out with heart shaped cutter.
Dec 26, 2014
Amazing! I made these on two separate occasions this week and they were a hit each time! I substituted the chocolate chunks and did half with mint chips and the other half with white chocolate chips. I left out the espresso powder. I also used less than a 1/4 cup for smaller cookies. I will absolutely make these again!