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Chocolate Brownie Cookies

Another chocolate cookie recipe? Why, yes, another chocolate cookie recipe, because chocolate cookie recipes are like shoes – you can’t have too many and you need different ones for different occasions.  This particular cookie is especially well suited for a casual gathering of chocolate lovers.

Adapted from Food and Wine


Makes about 3 dozen

16 ounces semisweet OR bittersweet chocolate, chopped

4 tablespoons (2 ounces) unsalted butter
1/2 cup (2 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
One 12-ounce bag mini semisweet chocolate chips
Flaky sea salt, optional

In a large microwave safe bowl melt the chopped chocolate and the butter in 30 second intervals.  Stir the mixture frequently and take care to not scorch the melted chocolate on the bottom of the bowl.  Let cool for 5 or 10 minutes.


In a small bowl whisk the flour and baking powder together.  
Set aside.

In another large bowl beat the eggs and sugar using an electric hand mixer (or a stand mixer) for about 5 minutes or until the mixture is thick and pale yellow.  Don’t be lazy and under-beat or your cookies will be flat and lifeless.  Beat in vanilla and salt.  Pour melted chocolate over the egg mixture and gently mix together with mixer set on low. Using a rubber spatula, gently fold in the flour mixture until no streaks remain.  Stir in the chocolate chips.


Cover the dough tightly with plastic wrap and allow to set, either on the counter, or in the fridge or freezer until firm enough to scoop into balls. The dough will be too firm to scoop if you leave it in the freezer too long.


Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Working in batches, scoop dough into balls, about 2 tablespoons each and place on baking sheet, about 2 inches apart.  If desired, sprinkle a small amount of flaky sea salt over each ball. Bake each sheet for about 9 to 12 minutes or until dough is just starting to set and top is puffy and cracked. Cool on baking sheet just long enough for cookies to firm up, about 5 minutes.  Transfer to counter top to continue to cool. I dare you to let them cool completely before serving.


Notes on the recipe:

-Choose your chocolate based on your preference – any type of semisweet or bittersweet chocolate should work. We preferred E. Guittard or Ghiradelli semisweet.
-It might take a time or two to determine how long to bake them.  One or two minutes too long and the cookies become a bit too dry, although still delicious.  You will know you under baked them if they fall flat several minutes after they come out of the oven.  


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