Better-than-Brownies Chocolate Cookies


The title essentially says it all. Having trouble deciding between making cookies or making brownies? Your problem is now solved – bake these beauties up and you get the best of both worlds. This is yet another installment of cookies I made as a result of the Top 10 list you all helped me create. I have loved trying new cookie recipes each week, and with this being the next to last recipe (next week is ginger cookies!), I’m going to have to come up with another food genre to get input on. Any ideas? Maybe favorite recipes with summer fruits, ice cream flavors, ethnic dish or something like that? Feel free to throw out some suggestions.

Now we must get back to talking about these cookies. They are not for the faint of heart, and if you are only a fair-weather chocolate fan, these will either fully convert you or may be too much for you. Since I am an all-chocolate-all-the-time chocolate fan, it goes without saying that these cookies razzled and dazzled me to the point of wanting to hide them from others. I didn’t really hide them, but I was tempted. Actually, it wouldn’t hurt to stash a few of these in the freezer for when chocolate hunger pangs strike. A quick turn in the microwave and you will be beyond satisfied.


I tried to determine if I really think these cookies are better than brownies. That, of course, required serious research. Research, in this case, would be defined as taste testing. And the result is – I just can’t choose. These cookies are rich, delicious and are like a jolt of espresso for your taste buds. But brownies, oh brownies. In all of their dense, fudgy glory and endless variations… they just can’t be replaced. So, be prepared to make these, love them, and then alternate between them and your favorite brownie when you can’t decide if you want a cookie or brownie.

I’m normally not a cookie dunker, but these were absolutely superb dunked in a glass of cold milk. So pour yourself a tall glass and enjoy! (And then come back and let me know if you think these really are better than brownies!)


More chocolatey goodness:
Chocolate Ice Cream
No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Chipster-Topped Brownies
Cookies and Cream Cheesecake Brownies
French Chocolate Brownies

Better-Than-Brownies Cookies

Yield: About 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes


16 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1⅓ cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips


1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.

2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

4. In a small bowl, sift together the flour and baking powder.

5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

6. Scoop 1½ tablespoons of dough (a medium cookie scoop's worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

(Adapted from Culinography)


215 Responses to “Better-than-Brownies Chocolate Cookies”

Comment Pages 1 2 3 4
  1. Tracey on July 22, 2009 at 12:49 am

    Your cookies look terrific – so rich and delicious! Love that first pic!


    • mag on March 21st, 2013 at 3:09 pm

      Hi all.
      I see the last comment is from 2013, but I comment on the first post, hoping this might help some who want to make this recipe. I was a bit afraid after reading all the comments of the cookies that turned out flat or the dough, liquid. I am french, so I had to translate all the measure (cups) into weights – I saw someone was asking for the weights.
      Anyway : As your recipe worked perfectly for me, I’d like to share a few info:
      – add salt
      – yes! let the chocolate/butter cool down before adding it to eggs, etc.
      – weights : 400g of chocolate to melt, 6 soup spoons of butter, about 270g sugar, 150g flour, 120g of chocolate chips.
      It is actually TOO tough, as a mixture. Great to scoop, but hard to mix with a spoon! :)


      • mag on March 21st, 2013 at 3:17 pm

        *lest post is from 2011.. obviously.


      • T on April 20th, 2013 at 1:48 pm

        After seeing so many comments on the cookies coming out flat I was a bit apprehensive about trying this recipe, but the pictures looked so good I had to try. Also,like Mag, i’d like to share a few tips: When preparing the batter I let the butter and chocolate cool down completely before mixing it with the rest of the ingredients but when I did a 3 cookie test-batch they came out flat. I covered the batter and put it in the fridge for a full night’s rest. When I baked the cookies in the morning they came out beautiful, chubby and chewy as seen and read in the post. Also straight after coming out of the oven, I sprinkled coarse salt on them which made them even better.


    • Christie on April 21st, 2014 at 8:41 am

      So here we are in 2014, and I tried this recipe after reading all the reviews. It works, people! Here is how I did it, without weighing ingredients or using special flour:
      1. The chocolate and butter mixture needs to be cool enough to stick your finger in the middle without getting burned.
      2. After you prepare the batter, refrigerate it for 1.5 – 2 hours. It will go in the fridge looking like the brownie batter everyone complained about, and come out looking like cookie dough. Voila! You still need to use two tablespoons to drop the cookies onto the pans, but it’s solid enough.
      3. Bake right away and put your dough in the fridge in between batches. This prevents too much spread with every cookie dough ever. Cool at least almost-completely on the baking sheets (torture for the few-panned bakers like myself) or you will have messy-destroyed hot brownie, not a cookie.
      4. Make sure you bake it enough. Yes, beware of over-baking. But they will rise a bit and perhaps look almost done, and still fall flat when you cool them if you don’t bake them long enough. I made big cookies (2 tbsp dough, roughly) and did 12-14 minutes instead of 10-12. Mine were crackled-brownie looking, puffy in the center, gooey on the inside, perfection like the picture, but bigger (I made 22 cookies from the recipe).
      And I just did the recipe like it says, with a little common sense!


  2. diva on July 22, 2009 at 7:24 am

    i saw the picture on tastespotting and clicked it in less than a second! WOW. a cookie that has got that brownie surface. i’m loving it! have bookmarked it. thank you for the recipe. i think i may just have found the cure to my monday blues/dark days of depression and so forth. love it. xx


  3. Meghan on July 22, 2009 at 7:50 am

    These look amazing!!! I can never get enough chocolate!


  4. sherri on July 22, 2009 at 8:07 am

    Seriously yummy!


  5. Allison on July 22, 2009 at 8:20 am

    I can’t show this to hubby, or else I’ll have to make them today! =) If only I had time…


  6. bakingmomma on July 22, 2009 at 9:06 am

    All I have to say is I am wiping the drool off of my face.


  7. BigSis on July 22, 2009 at 9:12 am

    Wowee! I bookmarked this page on Delicious at the speed of light! As soon as it’s cool enough to turn the oven on again (maybe November here in Texas!) I’m making these!


  8. TammyJo Eckhart, PhD on July 22, 2009 at 9:15 am

    You know ever since high school, I’ve always like brownies more than cake or cookies. I even have brownies for my birthday. These look like something I’ll have to try. Thank you for sharing.


  9. Krystle on July 22, 2009 at 9:56 am

    These look really good, esspecially with that glass of milk! Yum


  10. Michele on July 22, 2009 at 9:57 am

    Pure decadence!


    • Chel on July 19th, 2012 at 5:42 pm

      I just made these cookies an hour ago… and I had 2 cookie sheets with 15 cookies in each and 1 cookie sheet that has 6 cookies… the first 2 cookie sheets, I baked it for 10mins. The cookies stick to the pan, though it has that cracks that the pictures have, and it’s a pancake-like thin, I can’t even lift any one of them…

      The last batch with just 6 cookies, I baked it for 12mins. It’s same as the picture, and taste incredible (though a bit sweet for me, even though I put just a cup of sugar) …

      So the bottom-line, make sure you check the doneness right… It’s hard to tell but now I learned my lesson… I just wasted more than $10 for the ingredients… Well, I can still eat the 5 cookies remaining in the last batch! :)


      • Chel on July 19th, 2012 at 5:47 pm

        BTW, mine was very scoopable… I did let the chocolate-butter mixture cool to room temp. Then I let the batter sit for 20 mins, before preheating the oven and scooping it to my cookies sheets…


  11. Chaya on July 22, 2009 at 10:51 am

    You have the best recipes and this one has to be one of the most chocolatey (how do you spell that?)

    I am on my way to the kitchen to make these after the salmon loaf and eggplant. Dinner has to come first or we will be eating cookies for the main course.


  12. Bridget {Bake at 350} on July 22, 2009 at 10:56 am

    OH, those look SO good! I know I could eat the whole plateful in one sitting! 😉


  13. Annie on July 22, 2009 at 12:11 pm

    Darnit girl, I just made chocolate cookies last week and now I’m dying to try these! Guess I’ll add another chocolate cookie to the list!


  14. Kelly on July 22, 2009 at 1:09 pm

    Ooooh, can’t wait to try these!


  15. Malin on July 22, 2009 at 2:03 pm

    I found this recipe on tastespotting, and though I usually never make chocolate cookies, but you totally won me over here!
    I love that crisp looking exterior and the gooey center… Looks like a brownie trapped in a cookie’s body 😉


  16. stephchows on July 22, 2009 at 2:05 pm

    The dunked one looks like it’s crying to be eaten :) I like your idea for favorite ethnic dishes. If you could give me a good pad thai recipe I’d love you forever :)


  17. Avanika (Yumsilicious Bakes) on July 22, 2009 at 3:58 pm

    A very very similar recipe is my favorite!! I also vary them by making brownies out of the same recipe, with a touch more flour, for the same taste, with different texture! Yours look delicious though!


  18. Jessica on July 22, 2009 at 6:31 pm

    I love these cookies! We always finished them with a good dusting of powdered sugar. Yum!


  19. Danielle on July 22, 2009 at 10:27 pm

    beautiful cookies! I’m waiting for that one to topple over, into the milk….perfect for us chocoholics


  20. Jessica on July 22, 2009 at 10:27 pm

    These look amazing, as always!!


  21. Katrina on July 22, 2009 at 10:49 pm

    Mmmmm!!!! Love a brownie kind of cookie. I’ve made a similar one that I really like, but these definitely have more chocolate as I look at the ingredients!

    And concerning what other things you should post–picture me sitting at a table with a spoon in each hand, rhymithically pounding the spoons on the table and shouting, “ice cream, ice cream….” ; ) jk
    Pretty much everything you post looks fabulous! Great photography skills as well.


  22. Pam on July 23, 2009 at 8:39 am

    These are so good, but I use gluten free flour.


  23. Niki on July 23, 2009 at 9:23 am

    Wow, these look sooooo good! And no espresso or coffee in it! yes! I’ve seen so many brownie cookie recipes that have either or in them and ew!


  24. Chris on July 23, 2009 at 9:55 am

    Seriously better than brownies?


  25. Olive on July 23, 2009 at 10:14 am

    It looks so yummy, I saved it in my recipe box, I will definitely try it. I’m a chocoholic and this is driving me nuts.. Thanks for sharing the recipe :)


  26. Erin Brooks on July 23, 2009 at 11:07 am

    I think those are going to be my next recipe to bake!


  27. Ashley on July 23, 2009 at 11:18 am

    I am thinking of making these for a bake sale, I always try to make something a little different than a standard chocolate chip cookie… will post again if I do make them. Has anyone made them and if so do you think they are a good bake sale item?


  28. michelle on July 24, 2009 at 1:50 pm

    These look sinful! I just wanted to thank you for my tea towel, I love it!


  29. Beth on July 24, 2009 at 7:21 pm

    So, my dear dear cousin… when can I start making requests for our visit? 😉


  30. Ashley on July 24, 2009 at 8:11 pm

    Ok, I just made them, and they are DE-LISCIOS!!!!!!!!!! Perfectly chewy! Also, I hate cutting brownies, these are much easier to serve and eat.


  31. Ashley on July 24, 2009 at 8:12 pm



  32. Lizz on July 24, 2009 at 9:12 pm

    OH GOSH…. loving the food porn! lol.
    im gunna have to try this.


  33. Deborah Dowd on July 24, 2009 at 10:07 pm

    These cookies look amazing- the flavor of a brownie in a cookie proves the existence of God! Now all I need is a glass of ice cold milk!


  34. Laurel on July 29, 2009 at 2:21 pm

    Thank you for making me these wonderful cookies for my birthday. However, I think you should freeze the extra (extra?) ones. Then when you want a treat take them out of the freezer. lay on the counter to defrost a few minutes while you make coffee. The coffee is to dunk them in instead of the milk! Much better now, don’t you think


  35. obparker on July 30, 2009 at 12:02 am

    what kind of chocolate did you use?
    have you tried adding salt either in the recipe or sprinkled on top?
    these look incredible!


  36. Alisa on July 30, 2009 at 1:45 am

    Holy pastries Batman! That sure makes my skirt fly! Now Im seriously craving for some of that! Delicious!


  37. Lizz Slabaugh on July 31, 2009 at 4:30 pm

    Made this recipe today! cept I couldn’t get the consitency thick enough to form cookies so I just made brownies.. VERY YUMMY nonetheless..
    You’re great.


  38. Bunny on August 2, 2009 at 1:46 pm

    I was dreaming about chocolate cookies last night so I looked on tastespotting first thing in the morning. I just finished making those cookies. I replaced the chocolate chips with toasted pecans and the results were deliciously fudgy. The only downside is that my cookies aren’t as pretty as yours. They didn’t that cracked, glossy surface, but they still taste awesome.


  39. Michelle on August 2, 2009 at 10:25 pm

    obparker – I used Ghiradelli 60% bittersweet chocolate.

    I haven’t tried sprinkling salt on top, but I will try next time, thank you for the suggestion!


  40. Michelle on August 2, 2009 at 10:26 pm

    Lizz & Bunney – So glad that you both enjoyed these cookies! Thanks for stopping back to give us the scoop on your results!


  41. Mai on August 3, 2009 at 12:47 am

    I just made these..blah they didn’t turn out at all! I did a test batch with 6 and it turned out more like a cake and really flat. My batter was really thin so I added more flour and I think that was the problem! I put them in a pan to try to make brownies and it turned out more like a cake..a delicious cake though!! haha

    I added fresh cherries to the batter and mint chocolate chips. Yum


    • Jamie on January 22nd, 2013 at 12:48 am

      We made these over our holiday Cookie Day and the results were pretty awful. Like Mai said a few years back, the dough was more like batter. There was no way to scoop them into any formable shape. We added flour and they ended up turning into rocks. I think there should be an added direction to cool the batter, or maybe this recipe does not work in high altitude. Bummed because they look so good in the picture!!


  42. Michelle on August 4, 2009 at 3:39 pm

    Hi Mai,

    I’m so sorry that these didn’t turn out like you had hoped! It sounds like you still had a decent result, which I am happy to hear! The cherries and mint sound like they would be delicious additions.

    I hope you’ll try them again!


  43. Jen on August 10, 2009 at 2:51 pm

    I made these last night and they are delicious! So good with a glass of milk. I didn’t line my baking sheets (didn’t have parchment) and they still turned out great and look just like your pictures.


  44. Michelle on August 10, 2009 at 10:09 pm

    Jen – So thrilled that you enjoyed these cookies! Great to know that you can use un-lined sheets as well, thanks for sharing the tip and your results!


  45. The Cookbook Apprentice on August 13, 2009 at 3:24 pm

    I made these last night and really, I want to love them – I’m chocolate obsessed. They sent me a bit over the top. I’ll try one again this afternoon. Might just be a bit too intense for my usual nighttime pigout. Thanks : ) for the recipe.


  46. pigpigscorner on August 17, 2009 at 12:49 pm

    This looks awesome! Definitely a must-try!


  47. Olivia on September 8, 2009 at 1:15 pm

    Hi I just love your Wonderful Cookies. May I ask how is the texture like.. is it more chewy, hard or soft? Cheers Olivia


  48. Domme on September 11, 2009 at 10:10 pm

    I just made these and I have to say they’re delicious. One problem though, when I baked them, they turned out to be pretty thin, almost waferlike, but you could still tell it was (supposed to be?) a cookie. I wonder what I did wrong, I’m looking over the recipe and I still don’t see a problem. Oh well, they’re still delicious, and that’s the part that matters, hm?


  49. Michelle on September 16, 2009 at 1:23 pm

    Hi Olivia,

    These cookies are on the soft and chewy side of the spectrum.


  50. Cari Snell on September 17, 2009 at 4:55 pm

    Well Michelle, you’ve done it again! First it was your Chocolate Chip and Pretzel cookie bars and now these! I am forever a fan of yours and will come to you when I need a killer craving fixed or an impressive goody day treat to give to my hubby to take to work! These were definitely better than brownies. Super yummy! I’ve posted them on my site (and added you as a favourite, thank you!) and will now go devour another one with a tall glass of moo! I think they’ll be gone in no time and then I’ll have to make them again (maybe this time with some grated orange zest? Mmmm…)


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