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Chocolate Monster Brownie Cookies

These Chocolate Brownie Cookies are everything you love about a fudgey, chewy and crinkly brownie, in cookie form. They are gooey on the inside, with a crispy outer shell.For Halloween, I like to add monster eyes to these cookies, but these cookies are great for any occasion!
Course Dessert
Keyword chocolate, dessert, kid-friendly
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 cookies


  • 1 pound semisweet chocolate
  • 4 tbsp unsalted butter
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • 4 large eggs at room temperature (I place mine in a bowl of warm water)
  • 1 ½ cups sugar
  • 1 tsp vanilla extract
  • ¾ teaspoon salt
  • 12 oz semisweet chocolate chips
  • candy eyes


  • In a bowl set over a saucepan of simmering water, melt the chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
  • In a small bowl, sift together the flour and baking powder. Set aside
  • In another large bowl, using a handheld electric mixer beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt.
  • Using a rubber spatula, fold in the melted chocolate a little at a time, then fold in the flour and baking powder.
  • Stir in the chocolate chips.
  • Scrape the batter into a shallow baking dish, or bowl, cover and freeze until well-chilled and firm, about 1 hour. You can also keep it in the refrigerator for few hours or overnight. **This step is very important! If you don't chill the dough enough, the cookies will spread all over when you bake them.
  • Preheat the oven to 350 and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart.
  • If you are adding candy eyes, bake for about 5 minutes, remove from the oven and add the eyes. Return to the oven for another 5 minutes until the cookies are dry around the edges and cracked on top.
  • If you are not using candy eyes, bake for about 10 minutes until the cookies are dry around the edges and cracked on top.
  • Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.


* This recipe was adapted from Food & Wine