- 2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
- 1/2 cup unsalted butter, cubed
- 4 large Nellie’s Free Range 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 forJumbo Brownie Cookies
"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!"
"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!"