New This Month

Double-Chocolate Brownie Bites


Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.

  • Prep:
  • Total Time:
  • Yield: Makes 6 dozen

Source: Martha Stewart Living, July 2011


  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup honey
  • 7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
  • 1/4 cup granulated sugar


  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.

  2. Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.

Cook's Notes

Brownie bites can be stored in an airtight container at room temperature for up to 3 days.

Reviews Add a comment

  • ajon84
    17 OCT, 2016
    These were so simple and delicious. I used Ghiradelli semi-sweet bars and they were perfect. Baked for 10 minutes. Will definitely make again.
  • SophieL41448
    17 DEC, 2015
    These cookies were excellent! Got rave reviews from everyone. I used Scharffenberger semisweet chocolate. Using my smallest ice cream scoop I got 48 cookies out of the batch and baked for 10 minutes. I agree with the earlier comment that preheating the oven too soon is a waste of energy, so I waited until my dough was out of the frig. This will go into my Christmas (and year-round) cookie list.
  • silvamig
    29 SEP, 2013
    These cookies are one of my favourites. The cookies are delish, the dough is delish. Very simple to make and satisfy a desperate chocolate craving very well. The second time I didn't have enough honey so I added maple syrup and it was just as yummy. I think the maple added a little something extra, not that it needed it.
  • mykele
    4 SEP, 2011
    I will make these cookies but I will not preheat the oven until the dough has chilled for at least 30 minutes. Never preheat at the start if there is chilling or freezing involved. Save on your gas or electric bills. Mykele
  • MS10837871
    5 AUG, 2011
    also had to sub unsalted margarine for the butter.
  • MS10837871
    5 AUG, 2011
    These are amazing. Since I'm vegan I substituted the honey with brown rice syrup (can also use maple syrup). Otherwise, the recipe is pure perfection. Thank you Martha for an awesome almost vegan cookie recipe!