Offbeat Bites: Brownie Cookies

Chef’s note: Thick, chewy, and chocolatey, these brownie cookies are sure to satisfy any chocolate cravings. The perfect hybrid of brownies and cookies; as decadent as a brownie but  manageable like a cookie. They’re also a change of pace from the usual sugary holiday treats, and are a surefire way to delight friends. This recipe makes approximately 25 cookies. Click here for the original recipe that inspired me, and click here and here for different takes on the term “brownie cookies”.

I personally recommend using a Duncan Hines brownie mix, or a box of Ghirardelli – they seem to yield the best, fudgiest cookies.


  • 1 package of dark chocolate or fudge brownie mix

  • 1 ¼ cups of all purpose flour

  • ¼ cup of packed light brown sugar

  • 2 eggs

  • 1 stick, or 8 tablespoons, of butter, melted and cooled

  • 4 tablespoons of cold water

  • 1 cup dark or semisweet chocolate chunks or chips


Preheat oven to 350F. Grease 2 baking sheets – the recipe makes about 3 ½ sheets of cookies, so be prepared to bake 2 to 4 rounds of cookies, depending on the size of your oven or baking sheets.

You could sift the brown sugar into the mixture, but whisking seems to do the job just fine.

Whisk together flour, brownie mix, and brown sugar in a large mixing bowl.

The eggs will kind of disappear into the mix. The cookies still turn out just fine.

Stir in eggs one at a time with a wooden spoon.

Though it looks like brownie batter, the mixture really has more of a cookie dough texture. This is what gives the cookies a very distinct brownie-like feel.

Stir in butter and water – the batter will be more like a dough.

Use all of your arm strength for this – it’s very hard to evenly distribute the chocolate in such a thick mixture.

Fold in the chocolate chips!

You’ll want thick cookies to keep then brownie-like, so keep the dough at a fairly thick width.

Drop generous tablespoonfuls of doughy batter on greased baking sheets, about 3 inches apart. Flatten the tops slightly.

These cookies are great with a glass of milk when warm.

Bake for 13 minutes. Remove from oven, and allow the cookies to finish cooking for 2 minutes on the sheet. Transfer to a cooling rack with a spatula, or eat straight from the baking sheet!

All photos by Lauren Quinn
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