These Dark Chocolate Brownie Cookies are rich and decadent and full of deep chocolate flavor.
I set out the other day to make some chocolate cookies. I wanted soft, chewy cookies, that had an intense chocolate flavor, similar to brownies, but no cutting required. These Dark Chocolate Brownie Cookies most definitely fulfilled that desire!
MY LATEST VIDEOSThese chocolate cookies are tender on the inside, slightly chewy and had the most decadent chocolate taste thanks to the dark chocolate chunks that are melted down with some butter to create the chocolate base. You could also use semi-sweet chocolate if you like your chocolate a little sweeter.
Another option would be to add nuts – we are a nut-free household but I think adding some chopped pecans or walnuts would help to cut through the richness. Either way, these are seriously amazing cookies…now if you’ll excuse me I am going to enjoy another cookie…or 12.
Brownie Cookies
Prep
Cook
Total
Ingredients
- 20 ounces dark chocolate chips/chunks
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 4 large eggs
- 1/2 cup brown sugar (lightly packed)
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts or pecans (optional)
- Pinch of salt
Instructions
- Melt chocolate and butter in a microwavable bowl in 15 second intervals, stirring at each interval, until melted and combined. Allow to cool on the counter for 15-20 minutes.
- Meanwhile, in a small bowl sift together flour, baking powder and salt. Set aside.
- Whisk together sugars to combine, then whisk in eggs. Stir in the melted chocolate mixture until well combined. Gently stir in flour mixture.
- Chill in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F and line 2 baking sheet with parchment paper or silicone mats.
- Using a regular cookie scoop (about 1.5 tablespoons), divide batter onto the prepared baking sheets (I got 12 per sheet - they don't spread too much.
- Bake for 11-12 minutes or until edges are cooked and centers are soft. Cool for 10 minutes on the cookie sheets before transferring to a cooling rack.
Want more cookie recipes? Try these:
Chocolate Sugar Cookie Blossoms
Chocolate Chip Zucchini Oatmeal Cookies
For all cookie recipes go HERE, for all desserts go HERE and for the recipe index go HERE.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
My batter is complete soup. Is 1/2 cup flour really all it calls for?
Yes, that is correct. I’m sorry, not being in the kitchen with you I’m not sure what could have happened.
Baking these right now! Excited to see how they turn out!
Awesome! Let me know how they turn out for you!
Can you replace the chocolate with Nutella?
I want to say yes…but I can’t be 100% positive since I haven’t tried it. It’s a great idea though!
About how many cookies does the recipe make. I want to make sure i have enough 🙂
It makes approximately 40 cookies.
I made them this evening and they turned out great! Mine came out a little flatter than pictured, but they taste fabulous and have such a great soft texture.
Just finished baking these. They taste delicious but my cookies spread similar to sugar cookie batter and are very light and airy with a very thin crispy outside.And they dropped slightly in the center when cooling for the 10 minutes on the cookie sheet. I did use semi sweet chocolate but otherwise followed directions exactly. Help what could I have done to get the nice chewy brownie texture? Only gave 3 star for the texture, it’s a 5 for flavor!
My new favorite cookie!! These are absolutely delicious and turned out perfect! I couldn’t stop eating them. Thank you!!!