Oxmoor House
Prep Time
15 Mins
Cook Time
10 Mins
Makes 2 1/2 dozen

You'll love how these scrumptious double-chocolate cookies are similar in texture to thick and fudgy brownies.

How to Make It

Step 1

Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.

Step 2

Combine flour, baking powder, and salt; set aside.

Step 3

Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.

Step 4

Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.

Step 5

Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Southern Living Best Loved Cookies

Ratings & Reviews

Claresgirl's Review

March 25, 2013
If 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!

FashSerendipity's Review

April 14, 2013
The 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!!

MichFontaine's Review

September 04, 2012
These 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!

Megsss's Review

February 14, 2010
The perfect brownie cookies! I served these at a valentines day party and they were a HUGE hit! Everyone loved them.

Chocolatemann's Review

January 05, 2014
This 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!

mountainmama's Review

September 13, 2011
I 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.

MPorter's Review

December 11, 2009
I 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.

Starz7369's Review

December 14, 2012
This 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!

Lezlae's Review

July 02, 2010
Our 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!

JoanN70's Review

September 09, 2012
I 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!