Brownie Cookies
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
  • 3 cups bittersweet chocolate chips
  • 11 tablespoons unsalted butter
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 large eggs
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 2 cups white chocolate chips
  • 1 cups walnuts, coarsely chopped
  1. For the cookies:
  2. Melt bittersweet chocolate chips and butter together and set aside to cool.
  3. Whisk together flour, baking powder and salt and set aside.
  4. Place eggs, brown sugar, sugar and vanilla into a large bowl. Whisk together until well blended. Add melted chocolate/butter and whisk until smooth.
  5. Using a wooden spoon, stir in flour mixture, in two additions. Lastly, add semisweet and white chocolate chips as well as chopped walnuts. Stir until mixed together.
  6. Refrigerate bowl for at least one hour or overnight.
  7. Preheat oven to 350°. Line three or four baking sheets with parchment paper and set aside.
  8. Use a 1½ teaspoon cookie dough scoop to shape the cookies. Place them on the prepared baking sheets, leaving 1¾” space in between cookies.
  9. Bake on the middle rack of 350° oven for 12 minutes. Cool completely on the pans.
  10. Betsy’s Tidbit:
  11. The dough will be very hard after sitting in the refrigerator. I found it easiest to hold the scoop closer to the head when digging out the dough.
Addtional time is needed to refrigerate the dough. Cook time is per batch.
Recipe by Desserts Required at