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

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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
Featured In: Food Gifts for Dad
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 large 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: 350 calories, 19g fat (11g saturated fat), 60mg cholesterol, 65mg sodium, 48g carbohydrate (40g sugars, 3g fiber), 4g 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


Reviews for Jumbo Brownie Cookies

AVERAGE RATING
(29)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (5)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
meerb98@aol.com User ID: 1368448 243855
Reviewed Feb. 15, 2016

"I used Ghiardelli Chocolate and the espresso powder. I might leave the powder out next time. Delicious and fudgy and my husband and son loved them. I will definitely make again. I used a 2 TBSP scoop and got about 24 cookies."

MY REVIEW
angie159 User ID: 6150701 239514
Reviewed Dec. 15, 2015

"I love this recipe, super easy but found it hard to drop by the 1/4 cup as I kept trying to do too many on a cookie sheet. So I put in the fridge for 15 to 20 minutes to firm up batter. Then I rolled and baked to make homemade oreo cookies. Can someone say 'hello cookie monster'."

MY REVIEW
235gbt User ID: 8485749 239362
Reviewed Dec. 14, 2015

"1 cookie has 350 calories and 48 g carbs and 65 mg of sodium - I used the regular chocolate chips - and unsalted butter an no other salt... wasn't too bad - but will not b making these again! yuck..."

MY REVIEW
GStaelens User ID: 1765741 231270
Reviewed Aug. 15, 2015

"Very good"

MY REVIEW
kathidahl User ID: 1718596 219463
Reviewed Feb. 1, 2015

"3 Stars because this is a question (wish there was another way) so don't scold me.

Anyone tried making this as a bar cookie. I want to cut out with heart shaped cutter."

MY REVIEW
shill_ud User ID: 7490685 216032
Reviewed Dec. 26, 2014

"Amazing! I made these on two separate occasions this week and they were a hit each time! I substituted the chocolate chunks and did half with mint chips and the other half with white chocolate chips. I left out the espresso powder. I also used less than a 1/4 cup for smaller cookies. I will absolutely make these again!"

MY REVIEW
Seminoles User ID: 1412865 215768
Reviewed Dec. 24, 2014

"These are fabulous. I left out the espresso powder since some of my family aren't coffee fans, and these are now my son's favorite cookie. They've become an instant Christmas tradition."

MY REVIEW
Gbell63 User ID: 7612418 215585
Reviewed Dec. 22, 2014

"I bake cookies all the time. Worst cookies I ever made. I am a chocoholic and couldn't even eat these. Way too sweet even making the cookie smaller. Nobody in my family could eat them. Threw them out."

MY REVIEW
Suecocoa User ID: 7344577 215431
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
redrose1 User ID: 1562905 215102
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."

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