Jumbo Brownie Cookies Recipe
- 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.
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
"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."
"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."
"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."
"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!"
"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!"
"@ 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."
"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."
"These cookies were Indescribable good!!!"
"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!!!"
"This was AWESOME........."
"They are GREAT every one loved them"
"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."
"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!"
"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!"
"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."
"Where do I find inst expresso pwdr?"
"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!"
"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."
"These were fabulous, the joining of cookies & brownies, how could you lose. I made exactly as written and they came out perfect."
"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."
"Great for chocolate lovers! I had to increase the flour to 1 cup so they would hold together."
"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!!"
"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."
"Wonderful recipe. Easy to put together and cookies were ready in no time at all. My family enjoyed these very much, thanks for sharing."