Brownie Cookies

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!

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!!

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!

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

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!

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.

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.

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!

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!

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!