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.

Score!

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!)

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published.

14 Comments

  1. 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!

    1. 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.

  2. 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 🙂

  3. 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.