If you're not really into chocolate, don't bother with these babies. They're pretty damn rich.

brownie cookies


1/2 cup (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup brown sugar

2 tablespoons granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

2/3 cup chocolate chips or chunks


  1. In a large microwavable bowl or container, melt together the butter and unsweetened chocolate in the microwave in 30 second bursts, stirring after each, until completely smooth.
  2. Whisk in sugars, then eggs, one at a time, until well combined. Mix in vanilla, baking soda, and salt. Stir in cocoa powder, then flour until no streaks remain. Fold in chocolate chunks. Put dough in the fridge for 15-30 minutes, or as long as overnight.*
  3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough onto baking sheet, about two inches apart. Bake for 9-11 minutes. They'll look underbaked, but they'll solidify more as they cool. Allow to rest for a few minutes on baking sheets before transferring to a wire rack to cool completely.

*I just let mine chill as long as it took my old oven to preheat. This was fine. If you chill for longer than 30 minutes, you may have to let the dough come closer to room temperature in order to scoop.

Recipe via Smitten Kitchen