Jumbo Brownie Cookies Recipe
- 2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
- 1/2 cup unsalted butter, cubed
- 4 Eggland's Best 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.
Reviews for Jumbo Brownie Cookies(13)
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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?
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