Dairy Farmers of Canada

Double Chocolate Brownie Cookies

This recipe is taken from the 2002 Milk Calendar. A soft cookie and the unmistakable flavour of chocolate brownies are combined in one rich delight.

  • Prep: 15 min
  • Cooking: 10 min
Yields 5 - 6 dozen cookies
Double Chocolate Brownie Cookies


  • 1/2 cup (125 mL) butter softened
  • 1 3/4 cups (430 mL) sugar
  • 2 eggs
  • 1 tbsp (15 mL) vanilla extract
  • 3 cups (750 mL) all-purpose flour
  • 1 cup (250 mL) cocoa powder
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) Milk
  • 1 1/2 cups (375 mL) semisweet chocolate chips
  • 3/4 cup (180 mL) toasted pecans chopped
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Preheat oven to 350 °F (180 °C). Lightly butter or spray 2 large baking sheets.

In large bowl using electric mixer, beat butter with sugar. Beat in eggs, 1 at a time, then vanilla extract. In separate bowl, combine flour, cocoa powder, baking powder, baking soda and salt; stir into egg mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Stir in chocolate chips and pecans.

Drop heaping tablespoons (15 mL) of batter onto prepared sheets at least 2 inches (5 cm) apart. Bake for about 10 min or until set around edges yet soft in centre.


Black Forest Brownie Cookies: Omit pecans. Add 1 cup (250 mL) dried cherries to batter.


To make ahead: Drop dough onto baking sheets, freeze until firm; transfer to airtight container; freeze for up to 3 months. Place frozen dough on baking sheets; let stand at room temperature for 10 min; bake as directed. Increase baking time to 12 min if necessary.

Healthy Eating Tip: Milk and cookies- Enjoying a glass of milk with cookies like these is a great way to reach one of the 2 to 4 servings of Milk products a day, as recommended by Canada's Food Guide to Healthy Eating.

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Nutritional information

Per serving
Energy: 81 Calories
Protein: 1 g
Carbohydrate: 12 g
Fat: 4 g
Fibre: 0.8 g
Sodium: 67 mg

Top 5 Nutrients

(% DV*)
Calcium: 1 % / 11 mg
Folate: 4 %
Iron: 4 %
Magnesium: 5 %
Thiamin: 4 %