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

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
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 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

Nutritional Facts

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


  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

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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."

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'."

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..."

Reviewed Aug. 15, 2015

"Very good"

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."

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