Soft, moist, and dainty, Chocolate Brownie Cookies are a way to bring the flavours of a classic fudge brownie to a sophisticated dinner party; this is how the rich, famous, and pretentious might indulge in a brownie!

A few weeks ago, John.e came home from work with a surprise for me – I love when he does that! It was a magazine full of holiday cookie recipes.
I’ve often turned down his offer to buy me a cookbook for two reasons. The first reason is that I really don’t want another book laying around, and the second is I’m a Pinterest addict and I can find anything I’m looking for there!
Despite that though, he came home with Ricardo’s Best Cookies magazine. (I think he was trying to soften me up so that I wouldn’t roll my eyes at his new Star Trek Wars magazine!)
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COOKBOOKS – ARE YOU A FAN?
It’s worth noting that even though I’m not a huge fan of collecting cookbooks, there are a few cookbooks I have in my possession that means the world to me. I have all of Ina Garten’s cookbooks – with the exception of one – and I have all of The Pioneer Woman’s cookbooks.
I’ve started collecting Nigella Lawson’s cookbooks too, even though I’ve not made any of her recipes to date. Her cookbooks read so well and I get totally lost in them.
Since I first published this recipe, my love of cookbooks has grown so much. They’ve changed. They’re no longer just a collection of recipes and pictures. Now, good cookbooks have stories and almost a whimsical approach that makes me feel like I know the author. My collection is no longer so limited. But, I must buy them myself. I’m still very fussy about what makes a good cookbook!
Nevertheless, it was in Ricardo’s Best Cookies magazine that I found these lovely Chocolate Brownie Cookies. And, even though they were a Christmas suggestion, I think they are great any time of the year!
Unbeknownst to John.e though, I’m a huge fan of Ricardo! I used to watch his Food Network show – Ricardo & Friends – religiously, but I’ve not been able to locate it for the past few years. I’m not sure it’s still in syndication. However, his website has a vast collection of recipes, videos, and even a Ricardo store!
After leafing through the magazine, there were a few cookie recipes that stood out. This one particularly begged to be made. It’s such a simple recipe with very few ingredients, and the result was very good!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Chocolate Chips – I use chocolate chips a lot in my recipes, and I change up the type depending on how I feel. Unless the recipe states otherwise, you can use milk, semi-sweet, or dark chips. In this recipe, dark chocolate chips work best.
- Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Powder – This is used to increase the volume of the batter and to add texture as well.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Brown Sugar – First of all, it has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the cookie moist and soft.
- Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. It is used in frostings quite often. In this recipe, it is just dusted lightly onto the cookies for presentation. It is completely optional.
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HOW TO MAKE CHOCOLATE BROWNIE COOKIES
Start by preheating your oven to 350 degrees F. Next, using a double boiler, gently melt the dark chocolate and butter together. You can use a microwave to melt the chocolate; do so at half speed and in 30-second increments, stirring well between each time. Allow the mixture to cool.
In a large bowl, whisk together the flour and the baking powder and set aside. In another bowl, whisk together the brown sugar and the eggs. Add the egg mixture to the chocolate mixture and stir well to combine. Add the dry ingredients to the wet ingredients and stir to combine.
Using a small ice cream scoop (I used one tablespoon-sized scoop), place mounds of the batter on silicone or parchment-lined baking sheets. Be careful not to place the batter too close. The batter is thin and will spread. Bake, one baking sheet at a time, on the middle rack for 11 minutes. Allow the cookies to cool on the baking sheet for two minutes before transferring them to a cooling rack to set. Once fully cooled, dust the top with the confectioner’s sugar.

SUBSTITUTIONS AND ADD-ONS
I did make one change. The original recipe had much less flour which would have yielded a softer cookie. But, I prefer a more solid cookie, so I increased the flour by 1/2 cup. If you want a softer cookie, just use 1/2 cup less than the recipe I’ve provided below.
In the magazine, Ricardo suggests sandwiching two of the brownie cookies together with vanilla ice cream. I need to try that! But, trust me, Dear Reader, you don’t need ice cream to make these Chocolate Brownie Cookies any more special than they already are!
I think these Chocolate Brownie Cookies are the perfect way to serve up a classic, fudge-y, brownie taste in a classier fashion. These cookies are smaller and definitely flatter, which will make them much easier to eat. Also, a classic bar-type brownie will yield about 16 bars. This recipe will give you 32 cookies!
I dusted the tops with a little powdered sugar. You can leave them plain too! You can also drizzle melted chocolate over top. There’s even the option of sprinkling the tops with nuts or sprinkles before baking them. But, in my opinion, simple is best, and these Chocolate Brownie Cookies are certainly that – simple!!

Do You Like This Recipe?
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Chocolate Brownie Cookies
Ingredients
- 1 cup dark chocolate chips
- 3 tablespoons butter
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup brown sugar, lightly packed
Instructions
- Preheat your oven to 350 degrees.
- Using a double boiler, gently melt the dark chocolate and butter together. Allow the mixture to cool.
- In a large bowl, whisk together the flour and the baking powder and set aside.
- In another bowl, whisk together the brown sugar and the eggs.
- Add the egg mixture to the chocolate mixture and stir well to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Using a small ice cream scoop (I used one tablespoon sized scoop), place mounds of the batter on silicone or parchment lined baking sheets. Be careful not to place the batter too close. The batter is thin and will spread.
- Bake, one baking sheet at a time, on the middle rack for 11 minutes.
- Allow cookie to cool on the baking sheet for two minutes before transferring to a cooling rack to set.
- Once fully cooled, dust the top with confectioner's sugar (optional) and serve.
- Cookies can be refrigerated, but will not retain the right taste and texture if frozen.
Nutrition
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Meaghan | Cook. Craft. Love. says
You had me at brownie cookie. It’s so funny because I’m a Pinterest person too and almost never use cookbooks except for the family one with all my grandmas recipes in it!
byronethomas@gmail.com says
I love cookbooks; they’re pretty, but I have very limited space in my apartment, so why stock cookbooks when I can have it all at my fingertips on my iPad? 🙂
WhitBit's Indian Kitchen says
You’re right, turning them into a sandwich would be fabulous!
Brian Jones says
My kinda baking simple! With you on the cookbook thing… I do still purchase them but only digital copies, I have shelves heaving with books and very rarely turn to them!
byronethomas@gmail.com says
The same on this side of the pond – too many books and not enough space.
Paige says
Byron these looks amazing! These wouldn’t last 20 minutes at my house – they’d be a total kid favorite!
byronethomas@gmail.com says
You can make a double batch, Paige! 🙂 They are so easy to make.
Whitney says
These look amazing — I’m a pinterest addict, but do love receiving (and buying) a new cookbook every once in a while! These cookies look delicious! They would be awesome for an ice cream sandwich 🙂
byronethomas@gmail.com says
Can I share something with you? You know how some people have a bed-time ritual? Mine involves Pinterest – I’m serious! It’s the last thing I do before I going to sleep.
Johlene@FlavoursandFrosting says
I love the idea of turning them into a sandwich. They look super delicious!!
byronethomas@gmail.com says
Thanks, Johlene. 🙂
goodiegodmother says
I haven’t bought a new cookbook in years, but I still have all the cookbooks my mom gave me. She doesn’t actually cook haha. There’s something nice about thumbing through a paper book and imagining a recipe or seeing just the one photo. Pinterest can be overwhelming!
That being said, super excited to see a recipe for these cookies because someone gave me some to try this week and I thought they were awesome! I’m glad to see they’re easy to make too. 🙂
Frankie says
Really looking forward to trying these! I don’t have dark chocolate chips but a huge block of 70% dark chocolate that I can chop up. Would you know the weight or how much dark chocolate I should cut into the recipe? Thanks for sharing the recipe!
byronethomas@gmail.com says
Hi Frankie – if you’re going to chop up a block of dark chocolate, use the same amount. Once chopped, measure out a cup of it and you should be good to go. 🙂
Patrice says
These look delicious! Can the dough be frozen raw and baked at a future time?
byronethomas@gmail.com says
Thank you, Patrice. I have not experimented with freezing the dough.