Chocolate Brownie Cookies Chocolate Brownie Cookies

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler/Geary House

Dipped in chocolate and sprinkled with crushed peppermint candy or chopped pistachios, these satiating brownie cookies are the ultimate indulgent treat for all your holiday festivities.

  • Prep time 1 hour
  • Total time 1 hour & 30 minutes
  • Credits : Canadian Living Magazine




Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In stand mixer with whisk attachment, whisk eggs with sugar on medium-high speed until tripled in volume, about 10 minutes; whisk in vanilla.

In large heatproof bowl set over sauce-pan of gently simmering water, melt together semisweet chocolate, dark chocolate and butter, stirring, until smooth, about 3 minutes. Let cool. 

In bowl, whisk together flour, cocoa powder, baking powder and salt. Gently fold one-third of the egg mixture into chocolate mixture just until combined; fold in remaining egg mixture. Sift flour mixture over chocolate; fold in gently until combined.

Drop by heaping 1 tbsp, 2 inches apart, onto prepared pans. Bake, 1 sheet at a time, until puffy and crackled on top, 9 to 10 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. 

Topping: In heatproof bowl set over saucepan of gently simmering water, melt chocolate; transfer to small bowl.

Line 2 baking sheets with parchment paper. Working with 1 cookie at a time, dip into cooled chocolate to coat one-half; place on prepared pan. Sprinkle with candy. Repeat with remaining cookies. Refrigerate until set, about 30 minutes.

Makes about 34 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 1 g
  • Sodium 32 mg
  • Sugars 11 g
  • Protein 2 g
  • Calories 104
  • Total fat 5 g
  • Potassium 33 mg
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 5
  • Folate 3
  • Calcium 1
  • Vitamin A 2
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Baking & Desserts

Chocolate Brownie Cookies