Brownie Batter Cookies

Time to Cook: 
15 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
3 dozen
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Crispy edges but soft and chewy in the middle, these cookies pack a one two chocolate punch. With cocoa, unsweetened chocolate and then chocolate chips, they will be sure to please the chocoholic in your life. Bake up a batch for your Christmas giving list, or hide them all away and enjoy them yourself!

This recipe calls for room temperature eggs. If you forget to take them out of the fridge a little earlier for them to warm up, try placing your whole eggs in a container and covering them with warm tap water. Let them sit for about 10 minutes before using-they will have warmed up enough for you. Why do you need room temperature eggs? Well, they are much easier to incorporate into the batter when they are warmer, and will result in a softer texture. The eggs can be whisked or mixed better into the product and will trap more air.

Deep, dark, and full of chocolate, these decadent cookies are impossible to resist.


1 cup unsalted butter, softened

1 1/4 cups sugar

3/4 cup brown sugar

1 ounce unsweetened baking chocolate, melted

3 eggs, room temperature

2 1/2 cups flour

1/2 cup unsweetened cocoa

1 1/4 tsp baking powder

1 1/4 tsp salt

1 tbsp vanilla

1 1/2 cups semi-sweet chocolate chips


1. Pre-heat oven to 350 F. Line rimmed baking sheets with parchment paper.

2. Cream the butter until smooth and fluffy. Add the sugars and continue to beat until it forms a grainy paste. Add the vanilla and eggs, beating well after each addition.

3. In a medium bowl, sift together the flour, cocoa, baking powder, and salt. Add 1/3 of the flour mixture at a time to the butter mixture, beating on low after each addition until just combined. Fold in the chocolate chips.

4. Drop the batter by tablespoonfuls onto the cookie sheets, about 2 inches apart. Bake for 15 minutes until just set when touched.

5. Remove cookies to a rack and allow them to cool. Store the cookies in an airtight container at room temperature for about 3 days, or freeze for up to a month, but I sincerely doubt you'll be able to resist them that long.

Adapted from Food Network