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”

  1. Cari Snell on September 17, 2009 at 4:57 pm

    PS For thise that had problems, try measuring with a scale. Does the trick for me every time!


  2. Michelle on September 17, 2009 at 10:39 pm

    Hi Cari,

    So glad you enjoyed these! And I totally agree about weighing ingredients – I do it faithfully and I think it’s really the only way to get truly consistent results!


  3. msdarkling on October 3, 2009 at 6:06 pm

    This recipe doesn’t make sense to me as written. Just reading it, half a cup of flour seems wholly inadequate for the amount of liquid ingredients. I went ahead and made it as written, and as I suspected the batter was very runny and there was no hope that it would hold a cookie shape. I added more flour a quarter-cup at a time until the dough could be scooped, in total I put in 1 3/4 cups flour. With the increased flour, the baked cookies look like your pictures. I also added salt to the dry ingredients, as the omission of salt from such a rich sweet recipe is inappropriate. Cook’s Illustrated published a very similar recipe that I’ve made many times, which calls for 2 cups flour and a full teaspoon of salt. More power to anyone who had good results from this recipe as written, I’ve no idea how you did it.


    • Ann on November 23rd, 2014 at 9:08 am

      I too, have no idea how my cookies would ever look like the picture.


  4. Michelle on October 5, 2009 at 5:05 pm

    msdarkling – I appreciate your comment but I certainly had success with these cookies using the recipe as written, and others here have made them successfully as well. This same recipe was featured on at least 2 other blogs prior to my making it with the same ingredient quantities.

    In addition, a very popular decadent dessert is “flourless chocolate cake” that typically is comprised of only chocolate, butter, sugar and eggs – no flour at all. The texture is dense, rich and fudgy, which is very similar to these cookies.


  5. meg on October 16, 2009 at 12:20 pm

    the picture with the cookie after being dunked into the glass of milk loooooooooooooooooks absolutely divine, its crazy 😮 I WILL MAKE THESE SOON! :)


  6. Jacqueline on November 17, 2009 at 7:19 am

    Wow, these are brownies conveniently packaged as cookies! The only way I can describe them is “chocolatier than chocolate”, and I mean it in the best way possible. Seriously decadent cookies. Great recipe!


  7. Simonne on January 25, 2010 at 3:06 am

    My my my .. all ur pictures is really tempting me to make them all at once! Wanna ask is this cookie chewy inside?


  8. Michelle on January 26, 2010 at 5:26 pm

    Hi Simmone,

    Yes, this is a chewy cookie. I hope you try them and enjoy!


  9. Hot Polka Dot on February 27, 2010 at 12:23 pm

    I made these yesterday and they turned out amazing! Thanks so much! See them here. :)


  10. laughinglunchlady on February 27, 2010 at 9:07 pm

    I totally stressed about making these cookies as I never melted that much chocolate in a double boiler! I am glad I did because there is nothing to stress about! very easy. These cookies are good but you have to be careful about what chocolate you buy. I bought Ghirardelli bittersweet 60% cacao 4 0z. and 4 0z. of 70% cacao. The rest I used nestle semisweet chocolate morsals. . I think because the cacao ratio was high, I should have upped the sugar?? not sure. appearance is impressive, texture was also great. Very rich tasting. Will make again but change the chocolate that I use. :)


  11. laughinglunchlady on February 28, 2010 at 11:01 am

    I had to repost about these cookies. Hubby and I tried these cookies BEFORE breakfast this morning and WOW! they taste AWESOME! They definately need to rest a bit after comming out of the oven. Not sure if I would change the type of chocolate now cause I really liked them this morning!


  12. Sarah on March 8, 2010 at 9:26 am

    I tried these… and they came out a bit sticky. I thought they just weren’t done, so I put them back in the oven for about 4 minutes, and they were stick super sticky when I took them out. What could I do to prevent this next time? Besides being sticky (they wouldn’t even remain their cookie shape!) they were delicious. I needed a lot of milk – yummm!

    I’m trying the homemade oreos next, woo hoo!


  13. Rebecca on March 10, 2010 at 4:45 pm

    I’ve been saving this recipe for months and finally tried it last night. I used the Ghirardelli bittersweet 60% cacao and Nestle semi-sweet mini chips. The cookies are very delicious, but the batter was very thin and the cookies turned out wafer thin for me also. Although I did get the beautiful crackle like your photos. I may try adding more flour next time (or weighing ingredients – never tried that before!) With the remainder of the current batch, I’m thinking they will make perfect ice cream sandwiches – I think they will turn out terrific! Love your blog!


  14. Linda on March 20, 2010 at 7:09 pm

    The butter to chocolate seems a bit strange; usually it’s a tablespoon of butter for every two ounces of chocolate. How did yours not seize up?


  15. Jennie on March 31, 2010 at 11:32 am

    My batter was runny too, but these ended up making some delicious (and gooey) brownies! I’ll try measuring the ingredients by weight next time. Thanks.


  16. Tracy on April 1, 2010 at 2:29 pm

    I think I could eat the entire plate!


  17. Maggy on April 1, 2010 at 3:52 pm

    Love chocolate. Love brownies. Love cookies – these look to die for!!


  18. Michelle on April 1, 2010 at 5:25 pm

    OH MY…these look so good!


  19. Holly B on April 11, 2010 at 2:20 pm

    Made these just now, they flattened out for me too! I even tried chilling the dough wondering if the warm chocolate is making it not set up. Also tried adding a little more flour after the first batch. They’re good, they just spread out a bit too much for me, not poofy like the ones in your pic! Thx for sharing it though!


  20. Tracy on June 12, 2010 at 10:29 pm

    My daughter is making these now. She had no problem with the consistency, they were easily scooped with a cookie dough scoop but the first batch stayed in a ball shape, so the next batch she flattened a bit. I like the taste but they are not sweet enough for my daughter and they definitely didn’t come out as pretty as yours did. Also could probably use salt. Thanks!


  21. Sharon on July 6, 2010 at 11:13 am

    I just made these. While mixing the batter, I wondered if the 1/2 C flour was a mistake, as the batter seemed too runny to do anything but spread all over the cookie sheets, so I read all the comments to the post to see if there was a correction somewhere. After making sure that 1/2 C flour was indeed the correct amount, I decided to go ahead and try to scoop the batter and make cookies, rather than pouring it into a pan for brownies. It was certainly more runny than any cookie batter I’ve ever made, but to my surprise (and delight) the cookies did retain their shape in the oven. I got that beautiful crackly surface that looks so appetizing in your photos, although, like others who have commented here, my cookies came out wafer thin (5/16 of an inch thick, to be exact). However, they taste amazing, and as another person said, they would make superb ice cream sandwiches.


  22. Krisztina on July 7, 2010 at 8:27 pm

    I just made these cookies and they are sooo awesome! I am thinking of sandwiching vanilla ice cream between two cookies and serving them to friends at one of our casual dinners.


  23. Maria on July 19, 2010 at 10:32 am

    Oh no, brownies and cookies in one! I will be hooked for life!


  24. Jen @ How To: Simplify on July 19, 2010 at 3:04 pm

    These cookies look amazing!


  25. Cookin' Canuck on July 21, 2010 at 4:35 pm

    My goodness, do these ever look good! My suggestion for the next group of recipes would be summer vegetables – tomatoes, zucchini, eggplant, etc. My garden will be exploding soon and I need as many recipes as I can get my hands on.


  26. Georgina on July 21, 2010 at 5:14 pm

    Hi Not to be a drag but would it be possible to substitute cocoa somehow or at least in part to cut the cost of these brownie cookies? I need to make them on a larger scale to use for ice cream sandwiches…….. Any suggestions would be greatly appreciated. Many thanks


    • Chelsea on September 20th, 2011 at 8:20 pm

      I was wondering the same thing! I thought I’d take a stab at it and made them substituting plain ol’ unsweetened cocoa powder and vegetable oil for the bittersweet chocolate (3 tablespoons cocoa powder + 1 tablespoon oil = 1 oz. bittersweet chocolate), then mix that with the 4 tablespoons butter (I just melted it slightly and mixed into the cocoa mixture). They turned out great, just like the pictures! And boy are they fudge-y! I think this way might also eliminate the liquid-y issue some are having since it’s never very warm to begin with. Mine were very easy to scoop. Thanks for the great recipe, Michelle!


  27. Angie on July 24, 2010 at 2:36 pm


    These cookies look sooo good! I love chocolate and cookies that go nice with a glass on milk. Thanks for sharing the recipe 😉



  28. Pingback: Salad, Lasagna, Homemade Tomato Sauce, and lots of cookies :) |

  29. Pingback: Better than Brownie Cookies « Making Dinner Happen

  30. gretta on August 9, 2010 at 10:38 pm

    I have been wanting to make these since you posted them! Why did I wait? These are incredible! I want to add coffee to them – any suggestions on how to do that?


  31. michelle on August 10, 2010 at 8:31 pm

    LOVE the idea of these….tried them….got the same runny result. Came out of the oven nicely, but a little flat. They taste marvelous…..but don’t look like yours. Can you offer a bit of advice? Mine are pancake flat, and are even lighter in color. They have the sheen, but not the crackle.

    THANKS :)


  32. Pingback: Cookie Time!

  33. Pingback: Brown-eyed Baker’s Better-than-Brownies Chocolate Cookies » Life as a Lilly | Chris & Heather's family blog

  34. Angela on September 11, 2010 at 3:12 pm

    This is a great blog with beautiful photos, I’m really enjoying it!
    I have two comments on this recipe. I’m an experienced baker. I haven’t tried this particular one yet but have tried others much like it. The ones that didn’t yield a runny batter were the ones that had the eggs beaten to ribbon stage with the sugar, then combined with the other ingredient. The ones that did yield a runny, thin batter that baked up into chocolate pancakes ! rather than cookies were ones like this one. What I’m curious about is #1) What brands of flour were used for the successful results above, and what brands used for the unsuccessful ones. All-purpose flours vary quite a bit from region to region, in terms of how much gluten and how much starch they contain (“harder” vs. “softer” flours, etc.) I’m wondering if a starchier flour might work better with this recipe.

    Regarding weight measurements rather than volume, I agree, weight is much more reliable – however the above recipe didn’t provide weights so there’s no way we could’ve used weight measurements. Michelle, do you have the weights? If so I’d love to have them.

    Thanks so much for such a beautiful blog, and also for any responses that may shed some light on my theories….


    • Michelle on September 13th, 2010 at 9:58 pm

      Hi Angela, Thank you for the kind words on my site, much appreciated! As for your question – I use King Arthur Flour unbleached all-purpose flour for all recipes calling for all-purpose flour. According to Cook’s Illustrated, that particular flour has an 11.7% protein content.

      As far as the weights go – I use a scale (the Escali Pana) that has weight measurements but also volume to weight conversions. If you don’t have a scale with volume conversions, this chart is super helpful:


  35. Angela on September 12, 2010 at 5:32 pm

    Okay, I tried the recipe but I used chocolate chips (Nestle’s semi-sweet chocolate chunks to be exact). It’s not the flour although it is indeed better to measure that by weight rather than volume….but, it’s the chocolate. The chocolate chips just set up (upon cooling) better than some of the bars. The one thing I forgot is to decrease the sugar a bit as semi-sweet has more than the chocolate specified in the recipe, but the recipe worked anyway, just a bit on the sweet side. I waited about 20 min. or so after the dough was mixed to let it set up and it did so beautifully.

    Michelle, I’d love to know which kind of chocolate you used because yours was evidently one of the bar-types that sets up well, I’d like to try and duplicate your effort!


    • Michelle on September 13th, 2010 at 10:01 pm

      Hi again Angela! I use Ghiradelli 60% bittersweet chocolate baking bars (they come in 4 oz bars).


      • S.S.H on December 7th, 2011 at 3:33 pm

        Dear Michelle,

        first of all, I would like to thank you for sharing your recipes and experience with us on your blog. However, there are a few things I would like to indicate.

        My friend and I have just finished baking your cookies, or so we thought they ought to be! I will not say they are not utterly delicious, but they look horrific ! We have a dinner tomorrow, and this is a complete if not utter disaster!!

        I do not know what went wrong, for we followed your instruction to the tee.

        The outcome was more of a sheet of chocolate instead of cookies! Please give us your feedback, for it will be much appreciated.

        Thanks again for your time and effort.



        • Michelle on December 7th, 2011 at 9:07 pm

          Hi S, I suspect that the batter might need to be chilled if it didn’t firm up enough sitting at room temperature.


  36. Pingback: Brownie Cookies | Karen in the Kitchen

  37. Tanya on October 18, 2010 at 2:24 pm

    I made these this weekend and they looked exactly like your pictures! I was very excited that they turned out. They were a little too bitter for my taste. Do you think that using semi-sweet chocolate bars would work just as well?


    • Michelle on October 18th, 2010 at 11:03 pm

      Hi Tanya, If you found them a little too bitter, you can definitely sub semisweet chocolate for the bittersweet. Glad you loved them as much as I did!


  38. Pingback: Mint Chocolate Chip Ice Cream Sandwiches and a BWB Birthday! | Baking with Buttermilk

  39. Caroline on October 23, 2010 at 10:30 pm

    I. Can’t. Stop. First, your Chewy Brownies, now these cookies…too much chocolate amazingness to handle. Unfortunately (for my thighs), the Boy requested I make him ice cream sandwiches for his bday and this is the cookie recipe I used. Paired with Ben and Jerry’s Mint Chocolate Cookie ice cream, these were heaven! The pictures are horrendous, but I’ll link to it anyway. Thanks again!!


    • Michelle on October 24th, 2010 at 7:19 pm

      So glad you loved these Caroline, thank you for sharing your post!


  40. Kristin on October 24, 2010 at 4:24 pm

    I made these exactly as described and the batter was too runny to form a cookie shape. I added more flour which worked, but the taste wasn’t so great. What was the consistency of your batter? Was it cookie-scoopable or more pancake batter-like?


    • Michelle on October 24th, 2010 at 7:21 pm

      Hi Kristin, My cookies were definitely scoopable. Was your butter/chocolate mixture still hot? If so, that could have caused the batter to thin out. If you want to give them another shot, let the chocolate/butter mixture cool to room temperature before adding it to the batter.


  41. Amy on November 1, 2010 at 12:11 pm

    I made these incredible cookies last night with great success! After I first mixed the batter it was incredibly runny as some of the other comments here have mentioned. After reading the comments I was very unsure of how to proceed, so I just walked away from it and left my batter sitting on the counter for about 1/2 hr/45 min or so. When I came back to it, it had thickened up perfectly and baked exactly as they were supposed to. Michelle, I think you were right about the chocolate mixture being too warm. It needs to cool first! Thank you for such an excellent recipe!


    • Michelle on November 1st, 2010 at 10:25 pm

      You are welcome Amy, I am so happy to hear you had success! Thank you for sharing!


  42. Lisa on November 2, 2010 at 1:29 am

    I just made these and they were super runny an wafer thin as well. Taste good but I wanted to give them to someone but had to scratch that idea because they were so ugly lol! I baked 6 or so of them as a test and when that didn’t work out put the batter in the fridge to harden up a bit (1 hour or so) and that didn’t help at all, as soon as they were in tw oven they flattened out again. The rest of the batter is in a brownie tin so hopefully they work out ok!


  43. Carrie on November 20, 2010 at 4:37 pm

    I am just finishing up my last batch of these, and I have to agree with everyone who said “Cool the chocolate before adding it!” – I did, and the batter turned out to be just slightly stiffer than regular brownie batter, but the cookies didn’t spread too much and turned out perfectly. I wound up putting the chocolate/butter in the fridge for about 7 minutes before adding it to the eggs, and it was still perfect.

    Thanks for sharing a great recipe!


    • Michelle on November 21st, 2010 at 8:38 am

      Hi Carrie, Thanks so much for stopping back to share your experience with these cookies. I’m so happy to hear you loved them, and thank you for sharing your tips!


  44. rein on December 30, 2010 at 8:28 pm

    i followed this exact recipe, and they were delicious! However…they were paper-thin and a DISASTER to get off the parchment paper! I am never making these again!


  45. Danielle on January 9, 2011 at 6:32 pm

    Michelle- I’ve got these in the over as I type and they smell wonderful. The batter was thinner than I thought it might be, but duh, not much flour in there. I poked my head in the oven (well, kind of) & all seems to be going well! Starting to look just like yours. My honey who is outside and has been all day wood working will be thrilled when he walks in the house to these! Thanks so much!!



    • Danielle on January 9th, 2011 at 6:48 pm

      That was to be oven, but I’m sure you got that 😉


  46. Bron on January 11, 2011 at 5:59 am

    Drat! Reading these comments as the brownie/cookies (or pancakes as they seem to be) went into the oven. I am in a hot climate – maybe that made a difference?
    The batter did seem way too runny, lucky i had a little leftover so will add more flour. Either way, they are TASTY!



  47. Haley on February 9, 2011 at 11:53 pm

    I just made these decadent morsels. My first batch was really thin, and since I didn’t use parchment paper they fell apart (but still tasted awesome). Not to be discouraged, I added around 2 Tbsp of flour to the recipe and buttered and floured my pan. They turned out perfect! I love the intense chocolate flavor and my roommates love me!


  48. Danielle on February 14, 2011 at 1:19 pm

    Just an update! My honey said these cookies we’re one of the best I’ve ever made! Yes, the batter will SEEM runny, but DON’T add more flour because they’re be more cake like if you add more flour. That’s the beauty of these cookies, the fact that they’re like a cross between a cookie and a very chewy, fudgy brownie! Absolutely perfect Michelle! Thank you so much for sharing!


  49. Tamara on February 18, 2011 at 9:55 pm

    I had the same runny batter problem. Thought about making brownies with it. Went ahead and added another cup or so of flour. I baked them on greased cookie sheet. You would have to use parchment for sure without the extra flour, and even so I imagine the batter would be way too thin unless you let it sit for a while and harden up. So, those are your choices. Wait or add flour or make brownies. Either way, some note should be made in the recipe as to letting the batter/dough sit or chill for a while. I was confused, for sure.


  50. Tamara on February 18, 2011 at 9:59 pm

    Oh, and a bit of salt doesn’t hurt either


Comment Pages 1 2 3 4

Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)