Brownie Cookies
You'll love how these scrumptious double-chocolate cookies are similar in texture to thick and fudgy brownies.
You'll love how these scrumptious double-chocolate cookies are similar in texture to thick and fudgy brownies.
I made these today for a friend. I think I died and went to heaven and probably should have gone into a diabetic coma; holy moly these cookies are fabulous. I have tried others and they were horrible. (Even from a very well known cookbook author). My friend will love them.
Read MoreA big hit everybody liked them
Read MoreThis one really look delicious. I've cooked something like this according to this recipe here http://povario.ru/recepty/deserty/Shokoladniy-brauni-1 I must confess it was really great, tasty and I recommend it to everyone if you like any sort of chocolate!
Read MoreWe had to add more flour, 3/4 cup. We baked it for 12 minutes, after checking at 8 minutes and 10 minutes. If you are a chocolate person, you'll love this.
Read MoreThe first time I made these they were good but looked odd. This second time they look amazing and taste phenomenal!! However I did refrain from adding the addl choc chips and use only the melted cocoa squares and chips. Also use walnuts instead of pecans. Yum Yum!!
Read MoreAbsolutely delicious! Everytime I make these, people are asking for the recipe. Like the other reviewers, I increased the flour to 2c.
Read MoreIf you're looking for a chewy (not cake-y) chocolate cookie, that is guaranteed to turn out well, then bake these. I make cookies several times a week and to this day have my share of misses, so it's great to come across a recipe that turns out so consistently. Don't overbake these, I do small amounts (about two teaspoons) of batter and take them out at eight minutes, letting cool on pan two minutes before removing. The result is a very rich, flavorful cookie that is a nice change from the typical chocolate chip or oatmeal. Try different add-ins like white chocolate chips, dried cranberries, or a variety of nuts. (And, if you don't have any unsweetened chocolate this recipe does great with the exchange: 3 tablespoons of cocoa and one of oil for each ounce of the chocolate.) Also, the cookie will retain the shape of the dropped batter so if you prefer a flatter cookie, press down slightly before placing in the oven. This recipe is a winner all year round for any chocoholic!
Read MoreIf you love chocolate you will love these cookies. My mom is a brownie lover and she couldn't get over how delicious these cookies are!!
Read MoreThis recipe is great, but in my opinion it needs a few tweaks to be perfect: 1. Increased flour to 2 cups (2 1/4 made them a bit too dry) 2. Substituted peanuts for the pecans 3. Folded in white chocolate chips instead of the remaining semi-sweet chips 4. Decreased both the nuts and white chocolate chips to 1 cup each (otherwise there's just way too many nuts/chips!) 5. Mix 1 cup creamy peanut butter and 1 cup powdered sugar. Scoop cookie batter onto silpat, flatten a bit and make imprint with thumb. Place small scoop of peanut butter mixture on top and bake for 10-11 mins (NO LONGER!). They might not look like they're done, but trust me... overbaking them is the easiest way to kill this recipe. These turned out incredible and I had lots of people requesting the recipe!
Read MoreI pretty much went right by the recipe. The one deviation was that my eggs were extra large. The batter was a bit too thin and my cookies too flat. I added another cup of flour and the cookies were perfect. Will make these often!! Delicious!
Read MoreThese cookies were awesome. I did increase the flour to 21/4 cups because the first few cookies I baked came out very flat. Once increased they were perfect!
Read MoreMade these as part of my Christmas dessert spread. Received a lot of compliments on them. They are rich cookies though, so you will only want to grab one for your dessert plate. Milk compliments them perfectly. I usually have to remove cookies from my oven a bit earlier than the recipe states, but I actually kept these in for about one minute longer.
Read MoreI just made these cookies, exactly as written. A few notes: The recipe made 85 cookies -- not 2 1/2 dozen. I used a 2 T cookie scoop. I LOVE chocolate -- but these are very, very chocolatey. Maybe a bit much. Nine minutes at 350 was plenty, at least in my oven. I took them off the cookie sheets at once. I used teflon sheets rather than parchment paper. They did not stick. Personally, I prefer brownie bites -- these cookies are on the dry side. Not a keeper for me.
Read MoreMy 3 year old came in and asked if I was making brownies because it smells just like brownies! So soft and yummy!
Read MoreOur family loves this recipe. Very rich, with extreme chocolate taste. I asked the kids if I made them today would they last two days, they said why not make them today and two days from now!
Read MoreThe perfect brownie cookies! I served these at a valentines day party and they were a HUGE hit! Everyone loved them.
Read MoreI think these are the best cookies I've ever eaten! They are fabulous! I only had 1 1/2 cups of pecans, and that seemed like just the right amount.
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