Chocolate Brownie Cookies

by Merissa on June 20, 2012

in Recipes

Post image for Chocolate Brownie Cookies

Ok so a few weeks ago I was on a quest to learn about what foods had the highest amounts of natural zinc in them because I feel like I'm lacking. After paging through a bunch of "top 10" lists I learned that cocoa powder is one of them.


So does that mean I can pretend these cookies are healthy? Um, no. But I will think to myself after my 7th cookie....think about all that zinc you are getting!

Chocolate Brownie Cookies

What You Need:

  • 1 c. butter
  • 1 1/2 c. sugar
  • 2 eggs
  • 2 t. vanilla
  • 2 c. flour
  • 2/3 c. cocoa powder
  • 1/2 t. salt
  • 3/4 t. baking soda

Preheat your oven to 350F. Soften the butter (do not melt!) and mix well with the sugar, eggs, and vanilla. Add in the cocoa powder and salt. Then add in the flour and baking soda. Drop by teaspoon-full onto a greased cookie sheet and bake for about 8 minutes. You want them to still be soft when you pull them out of the oven. Cool them off before eating. (If you can wait that long!)

Linked to Newlyweds, Tasty Tuesday.

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10:00 am

{ 14 comments… read them below or add one }

1 Melissa L. June 21, 2012 at 1:29 pm

These are very good! But, unlike the picture here, mine turned out very flat. Not sure what I did wrong. They are very moist and chewy and yummy…but flat!


2 Merissa June 21, 2012 at 4:59 pm

Did you melt the butter? For this recipe you can only soften it or stick the dough in the fridge for a while after you mix it up to harden them.


3 Melissa L. June 23, 2012 at 8:20 pm

I didn’t melt the butter. I thought about chilling the dough but was too excited to taste these lol! They are awesome and being flat…my hubby put some ice cream between two of them for an ice cream sandwich and LOVED it πŸ™‚


4 Merissa June 23, 2012 at 9:22 pm

Sweet idea! Ya sometimes I chill the dough to make them a little “poofier” πŸ™‚


5 LeAnne June 24, 2012 at 9:09 am

Big thumbs up! Soft, chewy, and chocolatey. Thanks!


6 Merissa June 24, 2012 at 9:12 am

Yay! Glad you liked them:)


7 Kathleen November 20, 2012 at 7:50 am

This is totally up my alley! Can’t wait to try them.


8 Bobbi May 4, 2013 at 8:28 pm

These were really good. I will make these again for sure. Thank you πŸ™‚


9 Callie December 14, 2013 at 5:50 am

when i click on the brown sugar cookie recipe it takes me to the brownie cookie recipe.


10 Kym March 7, 2014 at 4:03 pm

Any special instructions for high altitude? We’re about 8500 ft. Thanks!


11 Merissa March 7, 2014 at 5:34 pm

I’m not sure about cooking at high altitudes, you might want to check out something like this post instead for the right tips πŸ™‚


12 Kathy March 7, 2014 at 5:18 pm

These look so good! Do you use plain or self-rising flour? Thanks!


13 Merissa March 7, 2014 at 5:33 pm

I use regular, all purpose flour in this recipe.


14 PlatypusMom McAllister March 7, 2014 at 10:11 pm

We make bar cookies because they store better for us. We generally add 1/4 cup of flour and double the baking powder to our favorite recipes. Do you think this recipe could be adjusted for a bar cookie? I haven’t tried to change a baking soda only recipe to bar cookies before. Any ideas by chance?
We bake several types of cookies at a time, cool them completely, then cut to 1×2″ bars and freeze them. We keep a few out of each type at a time and keep restocking as needed. This keeps the cookies fresh as it takes a month to go through them.


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