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Chocolate Brownie Cookies

A delicious mix between a brownie and a cookie!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 48 cookies
Calories: 138kcal
Author: Megan Porta


  • 2 cups semi-sweet chocolate chips
  • 4 tbsp salted butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chunks or chips


  • In a medium saucepan, combine the 2 cups chocolate chips and butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Be careful not to overcook. You will have a soft ball of chocolate in the pan when it is ready. This only takes a few minutes.
  • Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the sugar, eggs and vanilla extract and beat on medium speed until free of lumps.
  • In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Add the chocolate mixture from the saucepan and mix on med-high speed for 1 minute. Batter will be light and mildly runny. Stir in the 2 cups chocolate chunks (or chips).
  • Using a medium cookie scoop, place 1.5-tablespoon-size globs of batter 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes. Let cool.


  • Do not be alarmed when the batter looks more like cake batter than cookie batter. Trust me, though, magic will happen and you will be happy when you open your oven back up.
  • If you do not have a medium cookie scoop, use a heaping tablespoon instead.


Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 50mg | Fiber: 1g | Sugar: 14g | Vitamin A: 54IU | Calcium: 32mg | Iron: 1mg
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