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Jumbo Brownie Cookies Recipe

Jumbo Brownie Cookies Recipe

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 YIELD:18 servings


  • 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


  • 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.

Nutritional Facts

1 cookie: 350 calories, 19g fat (11g saturated fat), 60mg cholesterol, 65mg sodium, 48g carbohydrate (40g sugars, 3g fiber), 4g protein.

Reviews for Jumbo Brownie Cookies

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Grammy Debbie User ID: 30612 263253
Reviewed Mar. 9, 2017

"Delicious and very easy to make-loved the fact I didn't have to get out my mixer. I used my large cookie scoop, but not the 1/4 cup size and got 31 nice sized cookies. It was a bit tricky to get them done, but not over-baked, so I watched them closely. I melted the chocolate and butter together in the microwave on 50% power, a minute at a time, until it was melted, stirring after each minute. Took only 3 minutes. And, I didn't have chocolate chunks, so I used a package of semi-sweet melting wafers I'd been looking for something to use them in. Very chocolatey, delicious cookie!"

JMartinelli13 User ID: 92779 257590
Reviewed Dec. 3, 2016

"These are the best of both worlds- the chocolately soft center of a brownie, with the crisp edges of a cookie. I knew right off the bat that I wouldn't be using the chocolate called for- I am the only dark chocolate fan, and 60% would be way too much for my guys. I used Nestle Dark chocolate chips instead, which are 53%. And even though it says the espresso powder is optional, I highly recommend it. You don't taste COFFEE, it just brings out the chocolate flavor."

MY REVIEW 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."

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'."

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..."

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

"Very good"

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."

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!"

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."

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."

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!"

redrose1 User ID: 1562905 215102
Reviewed Dec. 16, 2014


NebrSue User ID: 6083245 214992
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."

karlas_kitchen User ID: 2852414 214903
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."

Water4Chocolate User ID: 7962831 214899
Reviewed Dec. 14, 2014

"This is not a review but a question. These are undoubtedly fantastic cookies. But at 350 calories each and 19 g fat they are over the top for our particular diet needs. Does any clever baker have a chewy to slightly crunchy dark chocolate cookie recipe with closer to 100 calories and much less sugar and fat, especially saturated fat from dairy? Thank you in advance."

MY REVIEW User ID: 52011 198861
Reviewed Feb. 24, 2014

"These cookies were Indescribable good!!!"

Mombo1022 User ID: 7341837 139703
Reviewed Feb. 22, 2014

"Definitely will be our "chocolate lovers" favorite! Big enuff to share (if u dare!) & soft enuff for those who like their brownies a little less chewy & more cake-like. This recipe is a crowd pleaser!!! "When are u going to make those big brownie jumbos again?", I"m often asked??? Best part is, I always have the ingredients on hand!!!"

rivergulch User ID: 6817712 184452
Reviewed Feb. 19, 2014

"This was AWESOME........."

Carol Bishop User ID: 660921 188613
Reviewed Feb. 18, 2014

"They are GREAT every one loved them"

LindaS_WI User ID: 7202558 188611
Reviewed Oct. 25, 2013

"This is definitely an "over-the-top" cookie, but in a good way. Absolutely delicious. I did have to chill the batter a little bit after mixing otherwise they spread too much. After 15 minutes in the refrigerator the batter was much more manageable."

truffles6 User ID: 1605921 153042
Reviewed Jul. 29, 2013

"Excellent! I made these without the espresso powder and used semisweet chips for all of the chocolate due to family preferences. Can't wait to make again!"

LCS456 User ID: 7088740 153041
Reviewed Jul. 21, 2013

"This recipe makes a nice jumbo cookie. I followed the advice here and increased the flour to one cup and chilled the dough for about one half hour before baking. I didn't chill the first batch and they spread more; after chilling, the second batch held their shape much better. Very good - thanks, for the good tips!"

jsutherly User ID: 7069765 119942
Reviewed Jun. 13, 2013

"A decadent chocolate lover's treat! Like some other reviewers, I balked when I saw how runny the batter was when I made the recipe up as written, so I increased it to one whole cup of flour. That did the trick. The batter remained in a heap when scooped onto the cookie sheet instead of running everywhere. Still came out with a soft, chewy texture. I halved the number of chocolate chips folded in at the end, and added a cup of walnut pieces. Perfect! Also, I know that a baker should always use top-quality ingredients, but with the price of fine chocolate at the grocery store, I caved and purchased generic chips for both the batter and the add-ins. These still tasted wonderful, so don't break your bank attempting to purchase Scharffen Berger chocolate for this recipe."

maxjackson User ID: 34765 198860
Reviewed Apr. 24, 2013

"Where do I find inst expresso pwdr?"

blue_eyes998 User ID: 5762850 198859
Reviewed Feb. 25, 2013

"I made this without the espresso powder, and halved it, except the chocolate chips because I forgot to cut by half, so it made 10 jumbo cookies (4 and a half inches across!). I was skeptical about the amount of flour, but it worked out, even at our high altitude. I only baked 5 on a pan, and reused the parchment paper. These were rich and delicious, just perhaps a bit pricey with the amount of chocolate, but a good splurge!"

cariley User ID: 3871073 140866
Reviewed Feb. 13, 2013

"I love this cookie! The dark chocolate & hint of coffee flavors make it very rich and delicious. I thought the large size was a little too much, so I made some smaller cookies. Both baked up nicely and didn't spread or run. I will definitely make these again when I want a realy good chocolate cookie. I'm thinking dried cherries wouldbe a good addition."

az_jill User ID: 5181702 119933
Reviewed Feb. 10, 2013

"These were fabulous, the joining of cookies & brownies, how could you lose. I made exactly as written and they came out perfect."

DevinAustra User ID: 1422497 127565
Reviewed Feb. 10, 2013

"If you're having trouble with the batter being too runny, stick it in the fridge. It basically IS brownie batter and will firm up into cookie "dough" if you chill it. Then you can use spoons or an ice cream scoop to form balls to bake. You can turn almost any batter into cookies this way.

As much as I love chocolate, this was over the top even for me. I couldn't find bittersweet chocolate that night so I used about 3/4 semisweet and 1/4 dark chocolate. They all have about the same amount of sugar per serving according to the packages. I also cut the sugar to 1 cup. Still too much. VERY rich, VERY sweet, VERY fudgy, but if I ever make them again, I'll cut back on the sugar even more, and maybe the amount of chocolate."

MBilllman User ID: 3940652 200502
Reviewed Feb. 8, 2013

"Great for chocolate lovers! I had to increase the flour to 1 cup so they would hold together."

clyde53 User ID: 3372791 126054
Reviewed Feb. 6, 2013

"These are the best cookies. I'm making them for Valentine's for a friend and she is giving them for a gift. Very good with a glass of red wine too!!"

kristigirl User ID: 4121784 213527
Reviewed Jan. 31, 2013

"I was skeptical on how this recipe could form a cookie when I saw how much flour there was in the recipe. As I put the batter on the cookie sheet, I knew I was right. It ran all over and when baked, made a very thin crisp cookie. I don't like my cookies thin and crisp, and was very disappointed. I didn't want to waste any more batter, so I poured the rest in the pan and made brownies. The brownies came out wonderful, but I would never use this recipe to try to make a cookie again."

JenRo User ID: 5510620 123958
Reviewed Jan. 24, 2013

"Wonderful recipe. Easy to put together and cookies were ready in no time at all. My family enjoyed these very much, thanks for sharing."

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