Cookie That Thinks It's a Brownie Recipe -
Cookie That Thinks It's a Brownie Recipe

Cookie That Thinks It's a Brownie

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

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Ingredients Edit and Save

Original recipe makes 4 to 5 dozen Change Servings


  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 More Reviews

Most Helpful Positive Review
Nov 04, 2008

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.

Most Helpful Critical Review
Jan 08, 2009

I thought these were just OK. I replaced the nuts with white chocolate chips. Recipe's OK, but I probably won't make them again. Thanks for sharing the recipe, though.


29 Ratings

Jan 21, 2004

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.

Mar 16, 2009

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!!

Mar 30, 2009

My husband loved these. Requested I make them again. Very good.

Apr 16, 2008

I have been looking for a recipe like this for a long time. I didn't have 12 squares of baker choc, only had 8, so I cut the rcipe in half best I could, except I didn't have walnuts, so I put a sprinkling more of flour in the dough. I had to try this recipe, even with all the mixed reviews my dough turned out perfect, i think alot of the trick is to really fold in the flour mixture, and let it set. Also be sure to use baker semi sweet squares, and butter, not margerine. Since I halved the recipe, I used 1 large egg. The origianal recipe calls for 3 normal size eggs. I left the dough set at room temp 5 mins then stuck it in freezer for 5 more. I spooned the dough onto the greases/floured cookie sheet in 1" balls trying not to touch the dough too much, baked for 7 minutes....the cookies come out looking like the dough balls I put in..So, those of you who got flat cookies must have done something wrong. My nexy batch I pressed the dough balls down a little...and they turned out perfect. these are perfect little fudgey brownie bites for your chocolate cravings!

Mar 08, 2010

There are great for chocolate lovers! The batter alone is incredibly rich. I followed the recipe exactly and used unsalted butter. Let it rest for 10 minutes and it hardens up quite a bit... make sure to flatten them before you put them in the oven. The second time I made them I ran out of sugar so I used closer to 2/3 cup, and I substituted chocolate chunks for the walnuts. They came out puffier and not as crackly, but they did flatten out a bit after they cooled. I baked them for 14 minutes this time but I think 12 is enough. My coworkers thought these were fantastic! Great recipe :)

Jun 29, 2009

Sinfully delicious. I can't even believe how good these are. They need to be made *EXACTLY* as the recipe states, including using regular sized eggs and listed mixxing speeds. I had only large and extra large, so I used 3 large, but with one of them I halved the white to prevent runniness. I skipped the walnuts, but no harm. And they absolutely must sit for about 10 minutes before baking. Using baking squares and doing everything else the same (unsalted butter, we are baking), even the mixer speeds, they're absolutely amazing, hands-down the best chocolate cookie I've ever had. They're so rich, I put a little caramel ice cream topping on my last bite and it was *perfect.* I am going to keep this recipe forever.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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