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“These chocolate brownie cookies are very good, just be careful not to overbake, and they will remain chewy. Yield is only estimated depending on how large you make these.”
20 cookies (approx)

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease 2 cookie sheets.
  3. Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
  4. Sift the flour, baking powder and salt.
  5. In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
  6. With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
  7. Stir in the chocolate chips and the nuts.
  8. Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
  9. Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
  10. Cool for a couple of minutes, then remove to a wire rack to cool completely.
  11. These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
  12. Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
  13. **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.

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