One-Bowl Brownie Cookies
One-Bowl Brownie Cookies

Need fresh, homemade chocolate-y cookies and need ‘em now? No worries, I’ve got you covered!

These are what I make when there’s a bake sale or I need to bring cookies to a rehearsal or I find out my family is getting together last minute and there will be tears if there isn’t something yummy for dessert!

They’re super-duper easy and everyone loves them!

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Plus, they’re made with ingredients that are pretty much pantry staples—you know, butter, unsweetened chocolate, eggs, sugar, etc. so it’s likely that you can whip them up whenever the need or craving strikes!

And they really do taste like brownies, but in a thinner, more chewy cookie form. I guarantee that whenever and wherever you serve them, they will bring happiness. And really, how many other things can you say that about?!!

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One-Bowl Brownie Cookies

Makes about 30 cookies

Prep Time: 10 minutes; Bake Time: 12 minutes


  • 4 ounces unsweetened chocolate, chopped

  • 5 tablespoons unsalted butter

  • 1 1/3 cups sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/3 cup unbleached, all-purpose flour

  • 1/2 teaspoon baking powder

  • 1 cup bittersweet or semisweet chocolate chips

    The Recipe

    1. Preheat oven to 350ºF and line 2 cookie sheets with parchment paper. Set aside.

    2. Place the chocolate and butter and in the top of a double boiler or heatproof bowl set over an inch or two of simmering water (you don’t want the water to touch the bowl at all) and let them melt together, stirring a bit. Remove from the heat and let cool a few minutes.

    3. Add the sugar, eggs and vanilla to the large bowl of an electric mixer as well as the chocolate/butter mixture and beat on medium until well mixed. Remove the bowl from the mixer and sift the flour and baking powder over the bowl. Use a rubber spatula to fold in the dry ingredients, mixing just until no traces of flour can be seen. Fold in the chocolate chips.

    4. Drop the dough by tablespoonfuls onto the prepared sheets, spacing them a couple of inches apart.

    5. Bake for 12 minutes, one sheet at a time, reversing the sheet front to back at the halfway mark. Let cookies sit on the sheets on wire racks for a few minutes and then transfer to racks to finish cooling completely. Repeat with remaining dough.

    6. Cookies should be stored at room temperature in an airtight container and are rumored to last at least 3 days-ha ha, good luck with that!

    Note: Recipe adapted from Desserts from the Famous Loveless Cafe by Alisa Huntsman. I cut the walnuts (too many people with nut allergies) and also upped the amount of chocolate chips, naturally.

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