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Chocolate Brownie Cookies

Scott Phillips

Yield: Yields about 4-1/2 dozen cookies.

These cookies are really popular at our bakery, Grace Baking. A pastry bag is faster than a spoon for piping the cookie batter; use a #4 tip. It’s okay to pipe the cookies close together; they won’t spread much during baking.


  • 2 oz. (4 Tbs.) unsalted butter; more for the pan
  • 12 oz. bittersweet chocolate, chopped
  • 3 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 tsp. vanilla extract
  • 1-1/2 oz. (1/3 cup) all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 4 oz. (1 cup) chopped toasted pecans

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 70
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 15
      Sodium (mg): 15
      Carbohydrates (g): 7
      Fiber (g): 0
      Protein (g): 1


  • Position an oven rack on the center rung. Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan).

  • In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture and the nuts into the batter; let the batter rest for 5 minutes.

  • Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.

Substitute 1-1/2 tsp. mint extract for the vanilla and the nuts.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.


Rate or Review


  • Sue_Mile_High_City | 12/09/2015

    These turned out great! The batter was not too thin at all.Followed recipe exactly, except I baked in an Elastomoule Silicone mold that resulted in individual two-inch cookies that did not spread. Will make again. Here's the website for Elastomoule molds:http://www.debuyer.com/en/products/elastomoule

  • ELJ | 03/19/2012

    These are heavenly! I made them as a treat for my co-workers and they keep asking for more. I did add a little more flour, approximately 1/6 cup extra. Thanks for the recipe!

  • ellehcer | 06/13/2011

    OMG! I really wonder how you make the cookie that way.. the batter just spread into my cookie sheet... I even add another 1/3 c of flour to make the batter stiffer but nothing happened...

  • cherry | 05/11/2011

    Best cookie recipe! Very light and absolutely divine! I have no problem with the dough or the eggs from the recipe in the magazine. Everything was perfect the way it should be. The only problem is to find a way to stop eating them!!

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