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Chocolate Lovers' Chocolate Brownie Cookies

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“These rich, moist, chewy, CHOCOLATEY cookies will satisfy any craving. It's hard to eat more than 2, so these are perfect for a dieter. I have made these cookies a few times and they have been a hit with everyone who has tried them that likes chocolate.”
1hr 5mins
36 cookies

Ingredients Nutrition


  1. Preheat Oven to 375 degrees Farenheit. Line 2 baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
  4. While the eggs are whipping, put the butter, unsweetened, and bittersweet chocolate in a microwave-safe bowl. Put in microwave for 1 minute on high and stir with a rubber spatula. If still not melted, put back in microwave for 15 seconds at a time, stirring after each time.
  5. Gently fold the chocolate mixture into the egg mixture until partially combined; there should still be some streaks. Add the flour mixture into the batter and carefully fold it inches Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
  6. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8-9 minutes. DO NOT OVERBAKE.
  7. Cool on a wire rack before removing from the baking sheets.

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