Best Chocolate Brownie Cookies Recipes

CHOCOLATE BROWNIE COOKIES

Steps:

• In a large bowl, beat the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Chill for at least 2 hours. , Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks.

TRIPLE-CHOCOLATE BROWNIE COOKIES

Steps:

• In a microwave melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate 2 hours or until easy to handle. , Preheat oven to 350°. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 7-9 minutes or until edges are set and tops are slightly cracked. Cool 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle over cookies. Let stand 30 minutes or until chocolate is set. Store in an airtight container.

CHOCOLATE BROWNIE DROP COOKIES

Steps:

• Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove.

BROWNIE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour.
• In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.)
• Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cookie, making sure to form dough around brownie ball to enclose; reshape balls. Place 2 inches apart on ungreased large cookie sheets.
• Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack to cool completely. Store in airtight container at room temperature.

CHEWY CHOCOLATE BROWNIE COOKIES

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.

CHOCOLATE CRACKLE BROWNIE COOKIES

Steps:

• Combine cake mix, brownie mix, veg. oil and eggs in large bowl until dough forms.
• Fold in chocolate chips.
• Chill dough for about 30 minute.
• Roll dough into 1 or 1.5 inch balls and roll in powdered sugar.
• Bake for 8-10 minutes on ungreased cookie sheet (I like to use parchment or silicone baking sheet) at 350 degrees.

CHOCOLATE BROWNIE COOKIES

Steps:

• 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• 2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• 3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
• 4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
• 5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
• 6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
• Variation
• Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.

CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.

CHOCOLATE BROWNIE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE AND STRAWBERRY PRESERVES

Steps:

• For the cookies: Preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper.
• Whisk the flour, baking powder and salt in a small bowl.
• Stir the 2 cups chocolate chips and butter in a medium bowl over a saucepan of barely simmering water until the chocolate mixture is melted and smooth. Remove the bowl and set aside. The mixture may be thick.
• Combine the eggs, sugar and vanilla in a large bowl. Beat the egg mixture using an electric mixture, until light and fluffy, about 5 minutes. Add the melted chocolate mixture and beat until well blended. Add the flour mixture and beat until just incorporated. Stir the remaining 1 cup chocolate chips into the batter. If the batter is very soft, chill for 15 to 20 minutes to allow the batter to firm up slightly. The batter can be prepared 1 day ahead. Let the batter stand at room temperature at least 1 hour before continuing.
• Using a small cookie scoop, drop the batter in rounded tablespoonfuls onto the baking sheets, spacing 1 1/2-to-2-inches apart. Bake the cookies until slightly firm to touch and crackled all over tops but still soft in the center, 12 to 15 minutes. Cool the cookies on the sheets.
• For the white chocolate ganache: Bring the cream to simmer over medium heat in a heavy small saucepan. Remove the pan from heat and add the white chocolate chips. Stir until melted and smooth. Chill the ganache until firm enough to spread, 1 to 2 hours. The ganache can be prepared 1 day ahead. Cover and keep chilled. Let the ganache stand at room temperature 2 hours to soften slightly before using.
• For the strawberry preserves: Mix the preserves and the lemon zest in a small bowl.
• Spread about 1 teaspoon ganache onto the flat side of each cookie to within 1/4-inch of the edge. Spoon 1/2 to 1 teaspoon strawberry preserves on the ganache side of half of the cookies. Place the remaining cookies on top, ganache side down, to form sandwich cookies. Chill until the ganache is firm, 15 to 20 minutes. Insert lollipop sticks into the ganache filling, if desired
• For the white chocolate drizzle: Place the white chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Drizzle the melted chocolate over the top of one side of each sandwich cookie, using a fork. Chill until the chocolate has set, about 10 minutes. The drizzle can be prepared 1 day ahead. Store airtight in the refrigerator.

GRANDMA'S DOUBLE CHOCOLATE BROWNIE COOKIES

Steps:

• Cream butter & sugars.
• Add eggs, vanilla & milk, mix well.
• Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter).
• Mix in flour, cocoa, baking soda & salt till well combined.
• Stir in nuts if using & chocolate chips.
• Drop by tablespoon on parchment lined cookie sheet.
• Bake at 350 for 10 - 12 minutes.
• Cool on wire rack.
• Store in airtight container.

DOUBLE-CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
• Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

CHOCOLATE MINT BROWNIE COOKIES

Steps:

• Melt 3/4 cup morsels in small saucepan over lowest possible heat.
• When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
• Cool to room temperature.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in melted chocolate.
• Gradually beat in flour mixture.
• Stir in remaining morsels and if desired, nuts.
• Drop dough by rounded tablespoons on to ungreased baking sheets.
• Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
• Let stand for 2 minutes; remove from pans and cool completely.

BROWNIE MIX DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
• Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
• Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
• Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.

DOUBLE CHOCOLATE BROWNIE COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, mix shortening and sugar together. Add eggs, one at a time, mixing well in between eggs, then add vanilla and water.
• In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Stir flour mixture into shortening/sugar mixture (don't over mix) and add in the chocolate chips.
• Drop spoonfuls of dough onto ungreased baking sheets.
• Bake for 7 to 9 minutes. Let cookies cool for a couple of minutes on baking sheet (about 2-3 minutes) and then move the cookies to wire racks to cool completely.

BAKER'S ONE BOWL CHOCOLATE BROWNIE COOKIES

Steps:

• Heat oven to 325*.
• Microwave both chocolates and butter in a large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
• Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla.
• Stir in flour, baking powder, and salt. Stir in nuts. (Dough will be soft).
• Drop by rounded tablespoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet.
• Bake 12 minutes or until set. Do not overbake.
• Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container.

CAROL'S BROWNIE DROPS (CHOCOLATE COOKIES)

Steps:

• Melt chocolate and butter over hot water. Cool.
• Beat eggs in mixer until foamy, (using a Kitchen Aide, use the regulat mixer, not the whisk), then add the sugar, two tablespoons at a time (it's 12 tablespoons, converted).
• Beat in mixer until it thickens, about 5 minutes.
• Blend in chocolate.
• Add flour, baking powder, salt and cinnamon.
• Stir in vanilla and nuts.
• Using a regular cereal spoon (about 2/3 of a tablespoon in quantity), drop the mix balls on to a greased cookie sheet.
• Bake in a pre-heated oven at 350 degrees for 8-10 minutes. The cookies should feel "set" when done.
• Cool slightly on sheet before storing/eating.

TRIPLE CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
• Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.

CHOCOLATE CHIP BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line 4 large baking sheets with parchment paper; set aside.
• Melt 8 ounces chocolate in a double-boiler or in the microwave until smooth.
• In a separate bowl, sift the flour, cocoa, baking powder and salt.
• In a large bowl, beat butter, brown sugar and white sugar until light and fluffy. Add eggs, one at a time, then stir in coffee granules and vanilla extract until well-blended. Stir in melted chocolate until completely mixed inches Add flour mixture and stir until just combined. Fold in 1 cup semisweet chocolate chips.
• Drop by tablespoonfuls 2 inches apart onto prepared baking sheets.
• Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating pans after 5-6 minutes. Bake until edges are set but edges are still very soft.
• Remove pans from oven to wire racks to cool for 2 minutes. Carefully slide parchment paper onto wire racks to cool.

CHOCOLATE BROWNIE COOKIES

Steps:

• Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
• Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14-16 minutes.
• Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
• DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.

WHITE CHOCOLATE CHUNK MACADAMIA NUT BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees. Combine shortening, brown sugar, water, and vanilla.
• Beat eggs into creamed mixture.
• Combine flour, cocoa, baking soda and salt.
• Mix into creamed mixture at low speed just until blended.
• Stir in white chocolate and nuts.
• Drop rounded tablespoonfuls of the dough 2 inches apart onto an ungreased baking sheet.
• Bake 1 baking sheet at a time for 7-9 minutes., or until cookies are set.
• Do not overbake.
• Cool for 2 minutes on a baking sheet.
• Place sheets of foil on countertop.
• Remove cookies to foil to cool completely.