Brownie Cookie Recipe



 Cook Time: 8 mins
Total Time: 8 mins
Servings: 36


12 oz . bittersweet chocolate chips 60-70% cacao

1/2 c . butter

3 large eggs

1 c . granulated sugar

1/4 c . brown sugar

1 T . vanilla extract

1/2 tsp . baking powder

1/2 tsp . salt

3/4 c . all-purpose flour

1/4 c . unsweetened cocoa powder not Dutch-processed

1 c . pecans chopped, optional

1/2 c . mini semisweet chocolate chips


  1. Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
  2. Remove from heat, and set aside.
  3. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy.
  4. Reduce the speed to low, and mix in the melted chocolate until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. Add nuts, if using, and chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.

  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
  10. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
  11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.