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Jumbo Brownie Cookies

These deeply fudgy cookies are a clever 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
    about 1-1/2 dozen


  • 2-2/3 cups 60% cacao bittersweet chocolate baking chips
  • 1/2 cup unsalted butter, cubed
  • 4 large eggs, room temperature
  • 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 until mixture thickens slightly, about 10 minutes.
  • Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.
Editor’s note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
Nutrition Facts
1 cookie: 350 calories, 19g fat (11g saturated fat), 60mg cholesterol, 65mg sodium, 48g carbohydrate (40g sugars, 3g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • lvarner
    Jan 1, 2019

    These cookies were delicious! They are relatively easy to make and they taste great. They are perfect for a real chocolate lover. I had no espresso powder so left that out .

  • MarineMom_texas
    Oct 18, 2018

    Definitely a 5 star cookie. Do use the Expresso powder. I used 1 slim packet of Via Italian Roast and it was perfect. Couldn't taste the coffee but brought out the chocolate flavor. I did refrigerate the batter about 10 minutes before baking. Also, increased the flour to 1 cup. All these based on other reviews. The cookies are a winner. I highly recommend them. Volunteer Field Editor

  • karry
    Dec 12, 2017

    No comment left

  • Grammy Debbie
    Mar 9, 2017

    Delicious and very easy to make-loved the fact I didn't have to get out my mixer. I used my large cookie scoop, but not the 1/4 cup size and got 31 nice sized cookies. It was a bit tricky to get them done, but not over-baked, so I watched them closely. I melted the chocolate and butter together in the microwave on 50% power, a minute at a time, until it was melted, stirring after each minute. Took only 3 minutes. And, I didn't have chocolate chunks, so I used a package of semi-sweet melting wafers I'd been looking for something to use them in. Very chocolatey, delicious cookie!

  • JMartinelli13
    Dec 3, 2016

    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.

  • meerb98
    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.

  • angie159
    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'.

  • 235gbt
    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...

  • GStaelens
    Aug 15, 2015

    Very good

  • kathidahl
    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.