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!
Brownie Drop Cookies are much like brownies, they're moist, gooey and rich. Instead of pouring the batter into a baking dish, you simply drop the batter by spoonfuls onto a baking sheet and bake them like cookies.
Brownie + Cookies = Brownie Cookies. Easy to make and you don't have a baking dish to clean.
These Brownie Drop Cookies have a melt-in-your-mouth texture. They're fudgy and gooey without falling apart and they have a texture like little brownie bites, which is perfection to me.
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.
Besides the taste, I love that these cookies are simple. Other than the bowl the chocolate is melted in, there's only one other bowl to clean. 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. I also added about 1/4 cup of chopped pecans too.
I'm pretty sure these Brownie Drop Cookies are my family's new favorite cookie. They even made me promise to make them as soon as I got back home...which I happily did.
Brownie Drop Cookies
- 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
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.