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“The taste of brownies with the texture of a cookie.”
24 cookies

Ingredients Nutrition


  1. Position oven rack in the middle of the oven; preheat oven to 375°; lightly butter two 12x15 inch cookie sheets; set aside.
  2. In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
  3. In another larger bowl, cream the butter and sugar using an electric mixer on medium speed.
  4. Continue beating until pale yellow and thick, about 5 minutes.
  5. Beat in the eggs and vanilla, just until incorporated.
  6. Stir in the flour using a wooden spoon or rubber spatula, just until incorporated; do not beat.
  7. Drop the batter by tablespoonfuls about 2 ½ inches apart onto prepared cookie sheets, making about 12 cookies on each.
  8. Cover one cookie sheet loosely with paper or lint-free kitchen towel and set aside.
  9. Place the other sheed in the oven and bake for 9 minutes (the cookies should be slightly soft, not cracked or hard).
  10. Remove from the oven and let cool on the cookie sheet placed on a wire rack for 5 minutes.
  11. Meanwhile, uncover the unbaked cookies and bake for 9 minutes.
  12. Remove the partially cooled cookies from the sheet and let them cool completely on a rack.
  13. Remove the second cookie sheet from the oven and repeat the cooling process.
  14. Serve immediately, or cover the cooked cookies with plastic wrap for storage at room temperature; should stay fresh for about 2 days.
  15. *Optional add-ins: stir in 1 cup of any of the following with the flour mixture—chopped pecans, chopped toasted hazelnuts, cocoa nibs, dried currants, mint chocolate chips, pinenuts, semisweet chocolate chips, white chocolate chips.

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