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

Jumbo Brownie Cookies Recipe

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4.5 27
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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 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.


  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

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.

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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."

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!"

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."

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."

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