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Better-than-Brownies Chocolate Cookies

Better-Than-Brownies Chocolate Cookies are a chocolate-lover’s dream! Dense and fudgy, just like a brownie, with the portability of a cookie! They’re quick to make and are a great addition to any bake sale, party, or holiday cookie tray.

Better-Than-Brownies Cookies - An easy chocolate cookie recipe.

The title essentially says it all. Well, sort of. Having trouble deciding between making cookies or making brownies? Your problem is now solved – bake up these beauties and you get the best of both worlds.

I tried to determine if I really think these cookies are better than brownies. That, of course, required serious research. Research, in this case, would be defined as taste testing. And the result is – I just can’t choose. These are basically brownies in cookie form – they are rich, dense and fudgy, and they even have that characteristic shiny, crackly top that brownies are know for.

If you’re craving something super chocolately or even brownies, but you HAVE to make cookies (maybe it’s a picnic or party or cookie table or holiday cookie tray), then these are your do-not-pass-go, do-not-collect-$200 answer.

A big stack of Better-Than-Brownies Chocolate Cookies - An easy chocolate cookie recipe!

To be totally honest, these are not for the faint of heart, and if you are only a fair-weather chocolate fan, these will either fully convert you or may be too much for you. My husband (who usually thinks I put too many chocolate chips in chocolate chip cookies) declared these “too chocolatey”. Since I am an all-chocolate-all-the-time chocolate fan, it goes without saying that these cookies razzled and dazzled me to the point of wanting to hide them from others. I didn’t really hide them, but I was tempted. Actually, it wouldn’t hurt to stash a few of these in the freezer for when chocolate hunger pangs strike.

I have a number of other chocolate cookies on the site, but these are, by far, the richest, densest and most like a brownie that you’ll find. I hope all of my fellow chocolate lovers enjoy these!

An inside look at the dense and fudgy Better-Than-Brownies Chocolate Cookies

One year ago: Baking Basics: Vanilla Beans 101
Five years ago: Pretzel Dogs
Six years ago: Cinnamon Sugar Pull Apart Bread
Nine years ago: Cheddar Ale Spread


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Better-Than-Brownies Cookies

These are a chocolate-lover’s dream! Dense and fudgy, just like a brownie, with the portability of a cookie! They’re quick to make and are a great addition to any bake sale, party, or holiday cookie tray.


  • 16 ounces bittersweet chocolate, finely chopped
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 4 eggs
  • 1⅓ cups (265 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (71 grams) all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup (170 grams) semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
  2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. Set aside to cool to room temperature.
  3. In the meantime, whisk together the eggs, sugar, and vanilla extract in a medium bowl. Set aside.
  4. In a small bowl, sift together the flour and baking powder.
  5. Add the melted chocolate mixture to the egg mixture and stir with a rubber spatula until completely combined. Add the flour mixture in three batches, folding it gently into the batter with a spatula. Once all of the flour is incorporated, stir in the chocolate chips.
  6. Scoop 1½ tablespoons of dough (or use a medium cookie scoop) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not over bake! Leave to cool completely on the baking sheets, then store in an airtight container at room temperature for up to 1 week. These can also be frozen for up to two months.

Recipe Notes:

  • I use Ghiradelli 60% cacao chocolate for these cookies. It’s not SUPER bittersweet, but I think you could use semisweet chocolate if you prefer.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Adapted from Culinography)

All images and text ©Brown Eyed Baker, LLC.

Thick, dense and fudgy Better-Than-Brownies Chocolate Cookies

This recipe was originally published on July 22, 2009.

The post Better-than-Brownies Chocolate Cookies appeared first on Brown Eyed Baker.

Azerbaijani-Style Eggs with Tomatoes + My First YouTube Video!

This post was originally published on July 23, 2016 and I am updating it today with the video to the recipe from my brand new YoutTube Channel. Please SUBSCRIBE to it and share it with your friends.

In Turkey, it is menemen, in North Africa and Middle East, it is shakshuka, and in Azerbaijan, it is pomidor chighirtmasi, also known as pomidor-yumurta (literally, “tomato-egg”). What do these dishes have in common?

In them, tomatoes and eggs prove to be a match made in heaven, or rather a skillet. Although in many cases, in shakshuka and menemen, besides tomatoes, other vegetables such as onions and peppers are also used before they are topped with eggs, pomidor chighirtmasi is made with only 2 main ingredients – tomatoes and eggs. Yet, the resulting dish is absolutely amazing. Sometimes the simplest of dishes are the ones that impress our palates the most. Don’t you agree?

Typically, pomidor chighirtmasi is served as a light lunch or dinner, but oftentimes in Azerbaijan you can see it on the breakfast menu of most traditional restaurants.

How is pomidor chighirtmasi made? The process is really easy. Ripe tomatoes are coarsely chopped with skin and all (why bother, unless you are picky about the peel) and cooked until they collapse and their succulent juices release into  melted butter, making a scrumptious sauce. Then the eggs are poured on top and cooked until set. A sprinkle of salt and pepper on top and your meal is ready.

Chopped Tomatoes continue reading

The post Azerbaijani-Style Eggs with Tomatoes + My First YouTube Video! appeared first on AZ Cookbook.

Grilled Vegetable & Andouille Salad with Spicy Ranch by Natalie

Rocket Pop Cookies

Rocket pops – also known as firecrackers or bomb pops – were always my popsicle of choice. I loved their look and shape – plus the combination of cherry, pineapple and raspberry flavors meant I never had to pick just one. I still enjoy them to this day and will pick one up at the convenience store or at a nice cream truck on a hot day. These Rocket Pop Cookies are inspired by those popsicles. They’re not served cold, but the red, white and blue cookies capture the look of those classic pops.

The cookies start with a vanilla sugar cookie dough that is one of my favorite for cut-out cookies, Not only is the dough easy to make, it doesn’t need to be chilled before you roll it out unless your kitchen is very hot (and even then, only for a couple of minutes. You’re going to need some popsicle sticks for this recipe and you can find them at cake decorating stores (and craft stores, but I would recommend sticking with ones that note they are food safe). Mine are a little bit longer than I would have liked, but I wanted relatively wide popsicle sticks to support the weight of the cookies and I wasn’t going to get too picky about it. These are about 1/2-inch wide.

Once the cookie dough is prepared, roll it out into a rectangle and cut it into small rectangles that are about 2-inches by 5-inches. If you have a bottle-shaped cookie cutter, you can use that, too. Trim the tops of the rectangles to resemble a rocket pop, then insert a paring knife into the bottom of the cookie – parallel to the counter – to make a pocket for the popsicle stick. Make sure the stick goes in at least half way.

The classic popsicles may have inspired these cookies, but they also inspired another art piece – a neon artwork I recently made at Lili Lakich Studio in Los Angeles. Lili is a world-renowned neon artist and holds great workshops where beginners (like me!) can learn to design and construct together neon art. My Rocket Pop piece was so much fun to make and these cookies give me the perfect excuse to show it off here!

Nicole's Rocket Pop Neon Sign

The finishing touch on these cookies is the red, white and blue icing, which takes the cookies from oddly-shaped cookie popsicles to true rocket pops. You will need a batch of royal icing, along with red and blue food coloring (recipe below). Be generous with the colors, as you want the cookies to be bold. To get a nice consistency for “flooding” the icing onto the cookie, you may need to add in a teaspoon or two of water to each batch to thin it out. Don’t be afraid to play around with the icing a bit to get it where you want. Once iced, the cookies will need to dry for 8-12 hours before they are ready to eat. Fortunately, the cookies have a great shelf life and will last several days an in airtight container.

Rocket Pop Cookies

Rocket Pop Cookies
1 cup butter, room temperature
1 1/2 cups sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp salt
2 3/4 cups + 2 tbsp all purpose flour
approx 2 1/2-3 dozen wide popsicle sticks
1/2 batch Royal Icing

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract and almond extract.
With the mixer on low speed, mix in the salt and gradually blend in the flour until it is completely incorporated and the dough comes together into a smooth ball. Dough will be thick.
Divide dough in half and gently knead if dough is not completely smooth.
Place half of the dough on a well-floured work surface and roll out to 1/4-inch thickness. Cut out dough into 2×5-inch rectangles, or use a similarly sized bottle-shaped cookie cutter.
Transfer cookies to prepared baking sheet. Gather and reroll cookie dough scraps. Repeat with second half of the cookie dough.
Using a knife or the edge of a round cookie cutter, shape the tops of the rectangles into rocket pop shapes by making round cuts in the top corners. Insert a paring knife into the bottom of the cookie, parallel to the counter, to make a pocket. Insert a popsicle stick into each pocket.
Chill cut out cookies on the baking sheet for 10 minutes before baking.
Bake for about 15 minutes, depending on the size of the cookie, until cookies are set and very lightly browned around the edges.
Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

To frost: Make Royal Icing (half batch) and divide it into three bowls. Tint one bowl red, one blue and leave one white. Thin the icing as needed with a little bit of water to make it flow more easily when piping.
Pipe red, white and blue design shown on the cookies above. Work with one color at a time, starting with red and working your way down the cookie.
Allow icing to dry for 8-12 hours before serving or storing.

Makes about 3 dozen cookies.

The post Rocket Pop Cookies appeared first on Baking Bites.

HULLR 9-Piece Kitchen Gadgets Tools Set, Pizza Cutter, Apple Corer, Vegetable Peeler, Multifunctional Bottle Opener, Cheese Slicer, Grater, Scoop, Slicer, with Rotating Stand

HULLR 9-piece Kitchen Gadget Tool Set
• Stainless Steel Pizza Cutter
• Apple Corer
• Vegetable & Fruit Peeler
• Multi-function Opener
• Cheese Slicer
• Stainless Steel Grater
• Ice Cream Scoop
• Avocado Slicer
• Rotating Stand

Product Features

  • HULLR 9-piece Kitchen Gadget Tool Set Includes: Stainless Steel Pizza Cutter, Apple Corer, Vegetable & Fruit Peeler, Multi-function Opener, Cheese Slicer, Stainless Steel Grater, Ice Cream Scoop, Avocado Slicer, and Rotating Stand
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Deiss Pro Julienne & Vegetable Peeler Review

Is a spiralizer necessary? I got one to review, but truth be told I’m unconvinced. It turns out there are lots of ways to get strands and ribbons from vegetables and fruit. The most common kitchen tools, a grater and a vegetable peeler work remarkably well. I’m also a fan of the mandolin which can be used to make many more types of cuts. But if you really enjoy creating these textures and want a single gadget, the Deiss Pro Julienne & Vegetable Peeler is really a three in one. It’s great for peeling potatoes and carrots, but it’s also good for creating those slithery ribbons and shredds for salads. It also has a nifty feature on the side that allows you to remove the “eyes” from potatoes without resorting to a paring knife or use it to create a peel strip from citrus fruit. 

I’ve been using this gadget on zucchini. I use the larger ribbons with chunkier pasta and the shreds with skinny noodles. I blanch the zucchini for a minute or two with the pasta, to get rid of the rawness and cook it just enough so it blends nicely with the pasta. It helps me to lower the carbs and bulk up a pasta meal with healthy vegetables. 

It’s also good for creating ribbons of cucumber for salads. 

Another way I am using it is to make vegetable slaws. The latest one I made with raw carrots, beets and celeraic. I tosssed it with a creamy sesame dressing for a deliciously crunch salad. 

This is a small gadget, and I like that it both peels and shreds, the only negative to it is cleaning it. Because it creates such fine strands, it can be a pain to remove them all, the best bet is to use a bamboo skewer if any tiny bits get stuck in the teeth. At just under $10 I think it’s a good buy especially if you are in the market for a new peeler as eventually they do become dull. 

Do you have a spiralizer? Or do you use something else? If you have any favorite recipes let me know in the comments. 

Disclaimer: I was provided with the Deiss Pro Julienne & Vegetable Peeler for review purposes. This post includes an affiliate link. I was not compensated monetarily for this or any other post. 

Knife Cuts 101 by Meseidy

Instant Pot DUO80 7-in-1 Multi-Use Programmable Pressure Cooker, 8 Qt | Stainless Steel

Instant Pot is a smart Electric Pressure Cooker designed by Canadians aiming to be Safe, Convenient and Dependable. It speeds up cooking by 2~6 times using up to 70% less energy and, above all, produces nutritious healthy food in a convenient and consistent fashion. Instant Pot Duo 8 Quart is a 7-in-1 programmable cooker, it replaces 7 kitchen appliances as it has the functions of a pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker & warmer. 14 built-in smart programs (Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize & Jiu Niang) cook your favorite dishes with the press of a button. A 24-hour timer allows for delayed cooking. Automatic keep-warm holds the temperature of the food until you serve it. Instant Pot generates almost no noise and leaks no steam. It traps all the aromas in the food without heating up the kitchen. The 3-ply bottom stainless steel inner pot is extremely durable and leaves no health concerns associated with non-stick coatings. The slim body design has lid holders for both left and right handed users. The brushed stainless steel exterior is finger print resistant. Its elegant and durable design makes it easy to clean and pleasurable to use for the years to come. Instant Pot Duo 8 Quart uses the latest 3rd generation technology with an embedded microprocessor, which monitors the pressure and temperature, keeps time and adjusts heating intensity. The cooking programs have been lab-tested hundreds of times for optimal effect. These greatly improve cooking result and maintain consistence. Instant Pot is carefully designed to eliminate many common errors that could cause harm or spoil food. It passed the stringent UL certification giving you uncompromised safety and peace of mind and protects you with 10 proven safety mechanisms and patented technologies.

Product Features

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  • Features 14 Smart Programs – Soup, Meat/Stew, Bean/Chili, Poultry, Sauté/Simmer, Rice, Multigrain, Porridge, Steam, Slow Cook, Keep Warm, Yogurt, Manual, and Pressure Cook. Now, your favorite dishes are as easy as pressing a button
  • Healthy, stainless steel (18/8) inner cooking pot made from food grade 304, no chemical coating, 3-ply bottom for even heat distribution, fully sealed environment traps the flavours, nutrients and aromas within the food
  • Built with the latest 3rd generation technology, the microprocessor monitors pressure, temperature, keeps time, and adjusts heating intensity and duration to achieve your desired results every time
  • UL and ULC certified with 10 safety mechanisms to provide you with added assurance, designed to eliminate many common errors
  • Accessories include stainless steel steam rack with handles, rice paddle, soup spoon, measuring cup, condensation collector and recipe booklet

Watermelon Slicer, Kenor Watermelon Knife & Fruit Slicer Fastest Cutter Multi-purpose Stainless Steel, Smart Kitchen Gadget & Perfect Gift

Watermelon Knife Now On Sale …
Save time cutting up a whole watermelon by using this all-in-one watermelon knife.
This stainless steel tool cuts and serves slices of cool. refreshing watermelon all at the same time.
Simply insert the tool into the watermelon hook side in and cut slices by dragging down and in.
Following the natural curvature of the melon.
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Product Features

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Unicorn Cheesecake Brownies

Every time that I think the unicorn food trend – a trend which involves a generous use of ingredients like sprinkles, glitter and pink, purple and blue food colorings – is fading, I see someone share something colorful and delicious looking on Instagram and I get swept right back up in it. These Unicorn Cheesecake Brownies were the result of browsing Instagram while I worked on a batch of fudgy brownies. Inspired by the colors, I decided to incorporate them into this easy and indulgent dessert.

The brownies themselves are dense and fudgy, with a rich chocolate flavor and a chewy texture. They’re satisfying brownies and they stand up well to the layer of creamy cheesecake batter that is poured on top of them before baking. The cheesecake mixture comes together very quickly and that is where the unicorn colors come in. After I mixed up the batter in a large bowl, I dipped a toothpick into some gel food colorings (which are thicker and tend to come in more colors than liquid food colorings) and swirled them through the cheesecake mixture. I made one portion of the batter pink, one blue and one purple while still leaving white visible in the bow, then allowed the colors to run together as I poured the mixture on top of the cheesecake base. I gently ran a knife through the cheesecake to marry it to the brownie layer after it was in the pan and before baking.

I recommend gel food colorings for this recipe because they’re thicker and a little easier to work with. If you only have liquid food colorings, you will only need a couple of drops of each color. If you’re worried about blending the colors together in the same bowl, as I did, you can always divide your batter into three smaller bowls to tint it.

Unicorn Cheesecake Brownies

The finished brownies are absolutely delicious with rich chocolate and tangy cheesecake in every bite. You’ll definitely feel a bit magical as you look at the bars, too. If you aren’t in a unicorn mood, you can omit the food coloring and make plain cheesecake brownies. That being said, I’ll be on board the unicorn trend and having fun with it as long as its around.

Cheesecake Brownies
1/2 cup butter
2-oz dark chocolate, chopped
2 tbsp cocoa powder
1 tsp vanilla extract
1 cup sugar
2 large eggs
2/3 cup flour
1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
pink, purple and blue food coloring

Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder and vanilla extract. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs and chocolate mixture. Stir until smooth. Sift flour and salt into the bowl and stir until just combined.
Pour brownie batter into prepared pan and prepare cheesecake mixture.
In a large bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Dip a toothpick into the pink food coloring (pref. gel coloring) and swirl it through the batter. Repeat for remaining colors. If using liquid food colorings, simply add a few drops of each color to the bowl and swirl carefully with a knife or spatula. Do NOT overswirl the colors; you should still see some white in the batter.
Pour the cheesecake mixture onto the brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-38 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be very lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies.