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Jumbo Brownie Cookies

These deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more over-the-top. —Rebecca Cababa, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    about 1-1/2 dozen

Ingredients

  • 2-2/3 cups 60% cacao bittersweet chocolate baking chips
  • 1/2 cup unsalted butter, cubed
  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 4 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder, optional
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (11-1/2 ounces) semisweet chocolate chunks

Directions

  • Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
  • In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.
  • Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.
Editor’s note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
Nutrition Facts
1 cookie: 350 calories, 19g fat (11g saturated fat), 60mg cholesterol, 65mg sodium, 48g carbohydrate (40g sugars, 3g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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