Cookie That Thinks It's a Brownie

Cookie That Thinks It's a Brownie


"These crackly and chocolaty cookies are just like brownies, but way better. Chocolate lovers will fight over these babies."

Ingredients {{adjustedServings}} servings 159 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a double boiler or microwave oven (on low), melt the chocolate and butter and stir together; set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
  3. In a large bowl, mix the eggs and sugar on high speed of an electric mixer for 2 to 3 minutes. On low speed, add the melted chocolate mixture and vanilla while mixing. Sift together the flour, baking powder, and salt; fold into the egg mixture with a large spoon. Stir in the nuts, and let the batter rest for 5 minutes.
  4. Drop dough by tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cookies should spring back to touch. Remove cookies to wire rack to cool.
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Reviews 24

  1. 29 Ratings


1: when making these cookies please use exact measurements .. 2: USE Bakers Semi sweet Chocolate Baking squares or A Similar Product of semi sweet chocolate squares. 3: PLEASE DO NOT USE CHOCOLATE CHIPS.. IT DOESN'T WORK TOO WELL. it makes the batter too runny I have always used squares to make these. I dont use Chocolate chips to make these. And they have never failed me ever when I used squares. 4: make sure you are using butter and exact measurements. 5: THIS BATTER DOES NEED TO STAND FOR AT LEAST 5 MIN MIN ..10 MINUTES MAX. 6: Use Regular size eggs Do Not use Large or Ex Large eggs because that would thin the batter more . I REALLY HOPE THESE TIPS HELP.


These are the best cookies I've ever made. It has a crisp outside with a chewy middle. My sister had a problem (and to a lesser extent, I did the first time) with the cookies becoming too thin, but it was a matter of actually allowing the batter to sit for at least five minutes before spooning it onto the cookie sheet. The batter needs to congeal or something. As for the person who had problem estimating with the chocolate chips...each baking square is one ounce, so if you have a 12 oz package of chocolate chips just use the whole bag.


Great cookies! You HAVE to follow the recipe and let this batter sit for the chocolate seize up a little before you bake them. I had to let mine sit longer than stated, probably 15 minutes. They are sensitive in the oven (mine were perfect in 12 minutes) and there is not a lot of wiggle room between not done and too done. My family really loved these, so I will probably make them again, but they do take some mollycoddling, so only make them if you can commit to the recipe and to watching them closely. Thanks!!