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Jumbo Brownie Cookies Recipe
Jumbo Brownie Cookies Recipe photo by Taste of Home

Jumbo Brownie Cookies Recipe

Publisher Photo
These deeply fudgy cookies are a great 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:18 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 18 servings

Ingredients

  • 2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup unsalted butter, cubed
  • 4 eggs
  • 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

Nutritional Facts

1 cookie equals 350 calories, 19 g fat (11 g saturated fat), 60 mg cholesterol, 65 mg sodium, 48 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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 10 minutes or until mixture thickens slightly.
  3. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake 12-14 minutes or until set. Cool on pans 1-2 minutes. Remove to wire racks to cool. Yield: about 1-1/2 dozen.
Editor’s Note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
Originally published as Jumbo Brownie Cookies in Taste of Home February/March 2013

Nutritional Facts

1 cookie equals 350 calories, 19 g fat (11 g saturated fat), 60 mg cholesterol, 65 mg sodium, 48 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Jumbo Brownie Cookies

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 20, 2014

"I'm giving these 5 stars even though I haven't made them yet! I'll figure out a way to lessen the fat content later. In the meantime, lighten up. Not all recipes, especially this time of year, need to be low-fat, low-sugar, blah blah. You want less? EAT LESS. That simple. Lighten up, people!"

MY REVIEW
Reviewed Dec. 16, 2014

"THESE COOKIES ARE AWESOME! I HAVE USED SEVERAL DIFFERENT TYPES OF CHIPS. PEPPERMINT AT THE HOLIDAYS, WHITE CHOCOLATE FOR COLOR CONTRAST AND THE CHOCOLATE CHUNKS AS RECIPE CALLS FOR. I USE A COOKIE SCOOP TO MAKE MINE, THUS SMALLER AND I ADJUST THE COOKING TIME TO SLIGHTLY LESS."

MY REVIEW
Reviewed Dec. 15, 2014

"Water4Chocolate - It looks like these cookies are really big (1/4 cup batter per cookie). You could just use half the amount of batter per cookie (or even less) and then the calories would be half as much (175 cal.) and you would have twice as many cookies."

MY REVIEW
Reviewed Dec. 15, 2014

"Why would you give 3 stars for a question but NOT A REVIEW????"

MY REVIEW
Reviewed Dec. 14, 2014

"@ Water4Chocolate, I do most of my baking with the Splenda Brown Sugar and/or the Stevia Blend. That cuts way down on the sugars. Don't know if that helps you or not. Started baking that way when my dad became pre-diabetic and never quit. Hubby and I liked them better that way. I also use the Butter Flavored Crisco or just Canola oil for the butter and they still come out good. I have not tried this recipe, however, but love brownies so will give it a try with my substitutions above."

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