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Double Chocolate Brownie Cookies

For the second year in a row, I am so happy to be participating in The Great Food Blogger Cookie Swap. If you aren’t familiar with the event, food bloggers from all over send out cookies to other food bloggers for the holiday season. Not only do you get boxes of homemade cookies delivered to your door, but you also get to support Cookies for Kids’ Cancer.

This year, our sponsors are OXO, Dixie Crystals, Gold Medal Flour, and Grandma’s Molasses. These great sponsors matched all of our donations for a total of over $13,700!

If you are a food blogger and would like to participate next year, be sure to sign up to be notified when things get going for 2014.

Now, on to the cookies!

Double Chocolate Brownie Cookies combine the best parts of cookies and brownies into one deliciously rich, sweet treat!

Despite the fact that I bake more cookies than the average person, I was completely intimidated to choose a cookie to bake for the cookie swap. I really obsessed about it for days. I wanted something really good but also fitting for the season. I’m sure I made it far too difficult, but that’s just how I tend to over-think things. Ultimately, I chose these cookies because of the copious amounts of chocolate and also because they offer a bit of sparkle to make them festive.

I’m happy to say that I was not disappointed. These cookies are so fudgy and sweet! And, I love that they’re on the small side. That allows you to make a big batch for sharing. Plus, they’re so rich and chocolate-y that their small size really works.

Double Chocolate Brownie Cookies combine the best parts of cookies and brownies into one deliciously rich, sweet treat! - Bake or Break

I shipped off a box full of these cookies to Gillian of The Haas Machine, Ashley of Baker by Nature, and Deborah of It’s All About Me Fitness. And, I received some wonderful boxes of cookies! Molly of My Name is Yeh sent me a beautiful box of Peppermint Marshmallow Sandwich Cookies. I got a lovely box of Peppermint Mocha Thumbprints from The Busty Baker. And, Emily of Epicurious Em sent me a big box of Chocolate Coffee Toffee Cookies.

The Great Food Blogger Cookie Swap | Bake or Break

Thanks to Lindsay of Love and Olive Oil and Julie of The Little Kitchen for organizing the cookie swap! Now, to start choosing a cookie for next year!

Find more cookie recipes in the Recipe Index.

Double Chocolate Brownie Cookies

Yield about 6 dozen cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Double Chocolate Brownie Cookies combine the best parts of cookies and brownies into one deliciously rich, sweet treat!

Double Chocolate Brownie Cookies


  • 1 & 1/2 cups (180g) all-purpose flour
  • 1/4 cup (21g) Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) firmly packed dark brown sugar
  • 1/2 cup (168g) honey
  • 7 ounces (198g) semisweet chocolate, coarsely chopped
  • 1/4 cup (50g) granulated sugar


  1. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the honey, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Mix in the chocolate.
  4. Refrigerate the dough for 30 minutes.
  5. Preheat oven to 325°F. Line baking sheets with silicone liners or parchment paper.
  6. Using about a teaspoonful of dough at a time, roll the dough into balls. Roll each ball in sugar to coat.
  7. Place the dough balls about 1 inch apart on the prepared pans. Bake (one pan at a time) 10 minutes, or until the tops of the cookies crack and the cookies are set.
  8. Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.


Recipe adapted from Martha Stewart.

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    20 Comments on “Double Chocolate Brownie Cookies”

  1. I would’ve loved to receive these! I gave away chocolate cookies, too. 😃

  2. I love the ginger cookie feel that these have…but minus the ginger!

  3. I’m not eligible for the giveaway, but just wanted to say that these cookies look delicious. Anything with double chocolate in the name usually is! I participated in the swap for the first time this year and had a blast! I made double chocolate cookies (stuffed, no less) too!

  4. These look chewy-licous!

  5. Mmmmm love how chocolatey these little cookies are! perfect choice!

  6. Cookies that are BIG on chocolate sound good to me! The more of it, the merrier.

  7. I would love to participate in the cookie exchange but I don’t know how to make cookies. I however made Martha Stewart’s Double Chocolate Brownie cups on Sunday and then Monday. This is my first time baking a brownie and my 2nd baking experience in my entire life. I made 2 dozens, and they are now all gone. My landlord totally love it and came to offer to pay me bake more for his gift giving. Your blog is beautiful

  8. The cookies look delicious! Great choice for the cookie swap!!

  9. This is the time of year when I LOVE to make cookies.
    I know who doesn’t right, but I just totally get into it.
    No need to enter me in the giveaway….just wanted to comment on the yummy cookies

  10. Delicious cookies! I feel the same way, I was so obsessive about my cookies! There is nothing more intimidating than baking cookies for other food bloggers, LOL! Yours look great! 🙂

  11. These cookies look decadent. I bet they taste wonderful too!

  12. Looks sugary and tasty!

  13. I’m doubling the recipe to bake them for the cookie walk at my daughter’s school. Yum!

  14. These look great! I would totally have done the same thing – obsessed for days. But it looks as though you made a perfect choice.

  15. I made these tonight, and they were delicious!!!, no way did they make 6 dozen – I only got a little over 3 dozen!!! I would definitely double it next time.

  16. These look gorgeous! Sure wish the giveaway was international 🙁

  17. I made these cookies today. They turned out to be truly great. I loved the chocolate flavor with a slight touch of honey in the background. To be honest, I choose to make these cookie because I’m pregnant and I wanted to make a cookie that didn’t have raw egg in it so I could snack on the dough. This fit the bill perfectly. I made the dough according the recipe, made a pan of cookies, and then put the rest of the uncooked dough back into the fridge. I’m hoping that the remainder of the batch will cook up fine tomorrow or maybe the next day but I don’t foresee any problems. Thank you!

  18. Could you refrigerate the dough for a longer period of time, like overnight, or would this affect the consistency?

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