Why don’t we just end the post there?
Really, what else needs to be said?
It’s a brownie, in cookie form.
Chocolate, fudgy, gooey goodness in round shape. The kind of shape that can be held in the palm of the hand and taken on the road. Brownies to go. Oh, yeah.
I’ve been on the hunt for a brownie cookie for awhile now. I was never totally sold on one recipe, but I finally decided to just dive in and try one.
In this case, the first times the charm.
These cookies are puffy, ultra rich and taste eerily similar to our Easy Homemade Brownies. When the Mr. had his first bite, he said, “that’s really good, but it doesn’t taste like a cookie”.
Precisely. Don’t make these if you’re craving a chocolate cookie. Make these if you’re craving dense, fudgy, chewy chocolate brownies.
Tips for Making Brownie Cookies
- The original recipe called for 4 squares unsweetened chocolate and 3 cups unsweetened chocolate chips–half for the batter and half for the chocolate chips. I only had 2 squares of unsweetened chocolate so I ended up using all semi-sweet for the rest of the recipe. I liked the sweetness level, but if you want the cookies a little darker you can replace 2 squares of semi sweet chocolate with unsweetened or bittersweet.
- I mixed mini chocolate chips into the batter, because I love them. Mini makes everything better.
- It’s easy to over bake these cookies since you can’t really tell if they’re getting golden around the edges. My advice is, if they’re set on the outside take them out. Even if they’re still goopy in the middle. I always err on the side of under baking. You can let them set up on the pans when they come out of the oven.
- These are really best straight from the oven, so I like to make just a half dozen at a time and then store the rest of the cookie dough in the fridge (up to 3 days) or the freezer (up to 3 months). For tips on freezing cookie dough, check out my Complete Guide To Freezing Cookies.
More Drop Cookie Recipes
Looking for more of my favorite cookie recipes? Try these!
- Monster Cookies
- Giant Chocolate Chip Cookies
- Triple Chocolate Chip Cookies
- Reeses Peanut Butter Cookies with Chocolate Chips
- Coconut Cookies
- Ginger Molasses Cookies
- ½ cup butter
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 2 (1 ounce) squares semi sweet chocolate
- 1 1/2 cups semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder (optional)
- 4 large eggs
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 1 cup mini semi sweet choc chips
Recipe adapted from Pure and Yummy
These cookies were good. I found by chilling the dough before baking made it much easier to handle
Thanks for the tip! I’m so glad you enjoyed them!
omg best cookies ever
These looks AMAZING! I’m planning on making some peanut butter ice cream this weekend to sandwich between brownie cookies, and these look like they’ll work out perfectly!!
OMG I found this recipe yesterday and just had to make it today! It’s a good thing i did because they tasted AMAZING! I thought they wouldn’t come out well because the batter was very liquid-y but it worked! Thank you for the recipe!
I’m so glad you enjoyed them! Thanks for coming back to comment too! It makes my day! 🙂
The picture, the colors, you made a very, very nice shot!
Thank you very much! That means a lot!
These look AWESOME.
Girl, your cookies look absolutely perfect! I love that they’re brownies secretly masquerading as cookies. Awesome!
Can we call it a Brookie?!!
Of course! You can call it whatever you like as you long as you make them. 🙂
OMG, these look delish!!! LOVE!!
Thanks Alice! They taste as good as they look! 🙂