Don't be fooled, these cookies are nothing more than a chocolate bar with a few added ingredients to allow them to be legally called "cookies." In trying to decide what to call these, Chocolate Candy Bar Cookies and True Chocolate Cookies were contending, but I can thank some taste testers for calling them out for what they really taste like: fudgy brownies in cookie form! Oh yes, they be so chocolatey, so fudgy, so soft.

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Recipe adapted from the Clinton St. Baking Company Cookbook

More Brownie Recipe Friends:

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Chocolate Brownie Cookies

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Chocolate Brownie Cookies

Makes about 24 cookies

Ingredients:

2 Tbsp / 28g oil
14 oz / 400g chopped quality semi-sweet or bitter-sweet chocolate
2 large eggs
3/4 cup / 150g sugar
1/2 tsp vanilla extract
1/2 cup / 60g all-purpose flour
1/4 tsp baking powder
1/4 tsp salt

Directions:

Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.

In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, . Melt over medium-low heat, stirring frequently, until chocolate is mostly melted. Remove from heat and continue to stir until chocolate is completely melted. Set aside.
In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined. Stir the melted chocolate mixture into the egg mixture. It's okay if it is still a little warm.
In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined.
Place the bowl with the chocolate mixture in the freezer for 15-25 minutes. Check and stir the dough every 5 minutes or so until batter has thickened and set up.
Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit. About 12 cookies will fit on a standard sheet.
Bake for 6-8 minutes or until cookies start to crackle and the edges set.
Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate. Or counter. Or mouth. Whatever floats your boat with these! Maybe just don't eat all of them or your boat will sink...

Yield 24

Author Jennyblogs

Prep time

45 Min

Cook time

8 Min

Inactive time

25 Min

Total time

1 H & 18 M

Chocolate Brownie Cookies

Rich, fudgy, chewy chocolate cookies that are mostly made of pure chocolate with just enough other ingredients to politely be able to be called "cookies".

Cook modePrevent screen from turning off

Instructions

Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.
In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, . Melt over medium-low heat, stirring frequently, until chocolate is mostly melted. Remove from heat and continue to stir until chocolate is completely melted. Set aside.
In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined. Stir the melted chocolate mixture into the egg mixture. It's okay if it is still a little warm.
In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined.
Place the bowl with the chocolate mixture in the freezer for 15-25 minutes. Check and stir the dough every 5 minutes or so until batter has thickened and set up.
Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit. About 12 cookies will fit on a standard sheet.
Bake for 6-8 minutes or until cookies start to crackle and the edges set.
Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate.