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Jumbo Brownie Cookies

 Jumbo Brownie Cookies
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
18 ServingsPrep: 20 min. Bake: 15 min./batch


  • 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


  • 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
  • 10 minutes or until mixture thickens slightly.
  • 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.

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Jumbo Brownie Cookies (continued)

Editor’s Note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
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.