Brownie Cookies

by Kelly on August 1, 2011

Those who know me (and blog readers, I count you in that group) are well aware of the fact that I lack the stereotypical female sweet tooth. If you’re longing for someone who will split your cheesecake with you or persuade you to order the slice of apple pie, I’m probably not your girl. Generally I’ve already chosen to overindulge in some savory delight and am well on my way to a food coma.

Of course this all comes with one notable exception – when I’m dieting.  (And yes, I realize the d-word is pretty much a dirty word, but I’m actively trying to squeeze back in my skinny jeans and my itty bitty bikini so no word feels as appropriate or descriptive.)  As soon as I make a resolution to turn back to healthier eating it somehow brings out my inner sweet tooth.  In fact, just the other day I had a long and elaborate dream about gorging myself on a freezer full of pre-scooped ice cream cones.  Weird, I know.

So it only made sense that when I woke up I found myself craving a baking adventure.  The results?

Brownie cookies-1These brownie cookies.  I love them because they have all the makings of a really good brownie – shiny top, fudgey interior, and insanely intense chocolate flavor – in a portion controlled package.  Yes, these are not a health food.  There’s no mistaking that.  But since I don’t believe in deprivation I find them perfectly allowable, in moderation.

Brownie cookies-2

Brownie Cookies
Yields about 16 large cookies


-8 ounces bittersweet chocolate, coarsely chopped
-2 tablespoons unsalted butter
-3/4 cup light brown sugar
-2 large eggs
-2 teaspoons vanilla extract
-1/2 teaspoon baking powder
-1/8 teaspoon salt
-1/4 cup unbleached all-purpose flour
-1 cups semi-sweet chocolate chips


Preheat oven to 350 degrees F. Lightly grease (or line with parchment paper) two baking sheets.

In the microwave or in a saucepan over very low heat melt the chocolate and butter together, stirring until smooth. Set the mixture aside to cool to lukewarm.

In a medium-sized bowl, beat together the brown sugar, eggs, vanilla, baking powder, and salt. Beat in the melted chocolate, then stir in the flour and chocolate chips.

Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for about 12 minutes or until the tops are cracked and dry, but the cookies are still soft to the touch. Don’t overbake these; they’ll seem underdone when you take them out, but they become firm as they cool. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.

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September 9, 2012 at 9:16 pm

{ 27 comments… read them below or add one }

Blog is the New Black August 1, 2011 at 7:32 am

How you lack the sweet tooth… I’ll never understand! 😉 These look wonderful!


Victoria (District Chocoholic) August 1, 2011 at 8:45 am

I love these brownie cookies because it settles the debate of “should we make brownies or cookies.” BOTH!


Lauren @ Healthy Food For Living August 1, 2011 at 5:31 pm

Why choose between brownies & cookies when you can make this awesome hybrid?! They look fantastic.


Maris (In Good Taste) August 1, 2011 at 7:05 pm

I love brownies and I love cookies so here we go-win win!!!


Sues August 1, 2011 at 8:02 pm

Ooh the perfect combination of 2 desserts!! I love that you only crave sweets when you’re dieting 🙂


Bee August 2, 2011 at 8:35 pm

I believe in never depriving yourself 🙂 These look like a lovely compromise to a huge, chunky brownie, and a delicious one at that!


Erika K August 3, 2011 at 3:35 pm

The cookie/brownie – genius. It even looks like a brownie with the cracking on top! I’ve heard of them, but never made them.

We just finished up a marathon baking session for the county fair, so now that that’s overwith I can move on to some new desserts. This one’s on the list!

Erika K

Cuisinart 12 cup food processor


shannon August 4, 2011 at 11:51 am

wow, certainly a winner 🙂


Charissa - The Gifted Blog August 4, 2011 at 6:19 pm

Kelly, you say you’re not much of a sweets girl, but your dessert posts ALWAYS have me craving something! Good luck eating these in moderation…I’m going to check the kitchen to see if we have the ingredients for these.
: )


Carolyn Jung August 4, 2011 at 7:00 pm

Oooh, those crackly tops are my fave. And why the heck are you dieting? You look positively svelte! 😉


Charissa - The Gifted Blog August 4, 2011 at 7:07 pm

I made them. Yes, between my last comment and now! Mine aren’t as pretty, but my sweet tooth is satisfied. Thanks for the recipe!


sophia August 4, 2011 at 9:09 pm

I lack the “female” sweet tooth, too. Dessert just doesn’t excite me as much as the entree. But the lack of calories while dieting definitely stirs the sugar cravings. It’s the body’s way of trying to gain quick energy, and this is definitely the most delicious way to get that! 🙂


Chou August 5, 2011 at 4:42 am

Kelly, I’m all smiles at this. Cooking Light has a nice yogurt-based cocoa fudge cookie that we tend to rely on for a fast chocolate fix, but yours look very, very much like they might join the group.


5 Star Foodie August 7, 2011 at 4:11 am

These cookies look so scrumptious! Must make them for 5 Star Foodie Junior!


Roz@weightingfor50 August 7, 2011 at 2:02 pm

I’m like you…I’m much more of a savory girl, but that picture of the cooking dunking into the milk? YUM….that could bring out my sweet tooth VERY VERY quickly!!!! Have a great rest of the weekend.


Hannah August 9, 2011 at 11:59 am

Those photos are positively drool-worth, and downright mesmerizing! The absolute best part of a brownie is the crunch, crackly top, so a cookie that augments that factor sounds beyond perfection.


Reeni August 9, 2011 at 9:11 pm

They look so intensely chocolaty and irresistibly good! I could eat desserts for dinner! I have a raging sweet tooth.


tasteofbeirut August 11, 2011 at 1:55 pm

These brownies are amazing for the usual time of the day (for me, around 9PM) when a little something chocolate and crispy chewy crunchy is what one needs to end the day happily.


Kerstin August 13, 2011 at 3:35 pm

What decadent treats – they would definitely satisfy my sweet tooth for sure 🙂


Carolyn Jung August 24, 2011 at 12:11 am

What temptation! I love chocolate cookies with those beautiful crackly tops and rich, chewy centers. Mmmm, you’re totally killing me here with these photos. 😉


Jen @ Piccante Dolce August 24, 2011 at 4:39 pm

I made brookies a few months ago and LOVED them. I may need to make another batch soon after seeing how delicious yours look!


canstopbaking February 2, 2012 at 5:54 pm

Hi, I just made these, and I’m wondering- is the flour measurement a mistake? I had what looked like cake batter with 1/4 cup of flour, so I added until it was “scoopable” and landed up with 1 1/4 cup., Is that right?


Kelly February 7, 2012 at 1:08 am

I know I replied via e-mail, but figured I’d comment for anyone else who may have the same question. 1/4 cup is actually correct. The recipe yields something closer to a brownie batter than a cookie dough.


Rina October 17, 2012 at 2:57 pm

Can you do this with a box brownie mix to save time?


Kelly October 17, 2012 at 5:09 pm

Hi Rina – I haven’t personally tried it. However I did a quick search and these cookies look similar, at least from a texture standpoint:


Rina October 17, 2012 at 5:49 pm

Thank you Kelly!


Bryan July 29, 2014 at 1:21 am

I tried these out and the flavor was awesome but I tinkered with them and think my tinkering messed them up. Not only did I add the 1 cup chocolate chips but I added a cup of toffee crunch. Also about half way through the baking process I checked on them and they hadn’t spread at all so I pushed them down with a spoon and they looked great when they were done but then they fell apart. I couldn’t keep them together I am not sure what it was.


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