Cocoa Brownie Cookies Recipe

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Cocoa Brownie Cookies Recipe

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My son is a chocoholic and this is his favorite cookie. Melt the chocolate in a heatproof bowl over simmering water, or melt it in the microwave, stirring often. —Jeanie Newton, Milner, Georgia
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 8 ounces semisweet chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • Dash salt
  • 1 cup semisweet chocolate chunks

Directions

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. In a small bowl, whisk flour, cocoa, baking powder and salt. Stir into creamed mixture. Fold in chocolate chunks.
Drop dough by quarter cupfuls 3 in. apart onto lightly greased baking sheets. Spread each to about 3-in. diameter. Bake 9-11 minutes or until tops are cracked and cookies are just set. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 16 cookies.
Originally published as Chocolate Brownie Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p55

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 8 ounces semisweet chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • Dash salt
  • 1 cup semisweet chocolate chunks
  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. In a small bowl, whisk flour, cocoa, baking powder and salt. Stir into creamed mixture. Fold in chocolate chunks.
  2. Drop dough by quarter cupfuls 3 in. apart onto lightly greased baking sheets. Spread each to about 3-in. diameter. Bake 9-11 minutes or until tops are cracked and cookies are just set. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 16 cookies.
Originally published as Chocolate Brownie Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p55

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