Brownie Drop Cookies

These Brownie Drop Cookies are just like fudge brownies in a cookie form. They’re soft, rich and completely decadent!

If you ever find yourself in the middle of a chocolate craving, I’ve got the perfect recipe for you.  It’s quick, it’s easy and it’s intensely chocolatey. These little Brownie Drop Cookies are a cross between a brownie and a drop cookie – so for lack of a more creative name, I’m calling them Brownie Drop Cookies and they are awesome!

Why This Recipe Works

• No fancy ingredients! They’re made with ingredients you may likely have in your pantry already.
• Brownie Drop Cookies are much like brownies, they’re moist, gooey, and rich.
• These cookies have a melt-in-your mouth texture.
• These Brownie Cookie Drops are on the small side because you’re using a spoon to drop the batter onto the baking sheet. Perfect to satisfy a craving.

Ingredient Notes

See recipe box below for full recipe instructions.

• Chocolate
• Butter
• Eggs
• Sugar
• Flour
• Baking powder
• Salt
• Cinnamon
• Vanilla extract
• Pecans

How To Make This Recipe

1. Melt chocolate and butter in a large glass bowl over a pan of simmering water.
2. Remove from heat once chocolate is melted.
3. In a separate bowl, beat the eggs until foamy, then slowly add the sugar.
4. Blend in chocolate, flour, baking powder, cinnamon, salt, and vanilla.
5. Stir in pecans.
6. Drop by spoonfuls onto a well-greased or parchment paper lined baking sheet.

Expert Tips

• The cookie dough will be liquidy and won’t look like typical cookie dough. They will spread as they bake in the oven so be sure to space the cookies 2-inches apart on the baking sheet.
• Be sure to use parchment paper or a silicone liner to line your baking sheet. This will prevent the cookies from sticking to the baking sheet. These cookies tend to stick to the parchment paper if underbaked. If this happens, simply use a stiff metal spatula to unstick the cookies by sliding the spatula far underneath the cookie, and carefully life them from the pan.
• Make sure to let these cookies cool slightly before enjoying them. If you eat them straight out of the oven, they will fall apart.

Frequently Asked Questions

What Is The Best Chocolate To Use In This Recipe?

For these Brownie Drop Cookies, I use Baker’s Brand German Sweet Chocolate.  German Sweet Chocolate is a little sweeter than semi-sweet chocolate, but don’t worry if you can’t find German Chocolate, semi-sweet will work just fine.

How Do You Store Brown Drop Cookies?

Store these cookies in an airtight container for up to 5 days at room temperature.

If you’re looking for a small batch of Brownie Drop Cookies, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site. 

Enjoy!

Brownie Drop Cookies

Prep: 10 minutes mins

Cook: 10 minutes mins

Servings: 2 dozen cookies

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These Brownie Drop Cookies are just like fudgy brownies in a cookie form. They're soft, rich and completely decadent!

Ingredients 

• ▢ 2 ounce packages Baker's German Sweet Chocolate chopped, 4-
• ▢ 1 tablespoon butter
• ▢ 2 eggs
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 cup all-purpose flour
• ▢ 1/4 teaspoon baking powder
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/8 teaspoon salt
• ▢ 1/2 teaspoon vanilla extract
• ▢ 3/4 cup finely chopped pecans

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Instructions 

• Preheat oven to 350 degrees F.
• Place the chocolate and butter in a large glass bowl set over a pan of simmering water. Stir until melted.
• When the chocolate is just melted, remove from the heat and stir to cool.
• In a separate bowl, beat the eggs until foamy, then slowly add the sugar. Beat until thickened, about 3 minutes.
• Blend in the chocolate, flour, baking powder, cinnamon, salt and vanilla.
• Stir in the pecans.
• Drop by spoonfuls onto a well-greased or parchment paper lined baking sheet.
• Bake for 8 to 10 minutes or until cookies feel firm when lightly touched.
• Let sit on pan for 5 minutes, than transfer to rack to cool.

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