Chocolate Brownie Cookies
Chocolate Brownie Cookies is rated
out of
5 by
8.
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
36
You can toast nuts in advance so that you have them on hand. Spread the walnuts in a single layer on a baking sheet and toast in a preheated 325°F oven, stirring occasionally, until fragrant, about 10 minutes. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 12 oz. semisweet or bittersweet chocolate, chopped
- 3/4 cup firmly packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp. baking powder
- 1 1/2 cups walnuts, toasted and chopped (optional)
Directions:
Prepare the baking sheets
Position a rack in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
Mix the dough
In a heavy saucepan over low heat, melt together the butter and chocolate, stirring constantly. Remove from the heat. Stir in the brown sugar, eggs and vanilla. Stir in the flour and the baking powder until blended. Stir in the walnuts, if using, until evenly distributed. Refrigerate the dough for 4 to 5 minutes.
Bake the cookies
Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are set but still slightly soft in the center, 10 to 12 minutes. Transfer the cookies to wire racks to cool. Makes about 36 cookies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).
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(57)
Rated 5 out of
5
by
Meredith from
Perfect brownie cookies, only one tweak
Great recipe, makes a perfect combination of brownies and cookies. I completely agree with other reviewers who discovered that the dough needs to be chilled for about 10-15 minutes as opposed to the surprisingly mere 5 minutes in the recipe. That needs to be updated, but hopefully people just read the reviews before embarking on these.
I disagree, however, with the reviewer who stated that you will not get 36 cookies out of this. If they only got 22 cookies, I can only assume that they were indeed too big or that, for some reason, they didn't have enough dough to begin with. Granted, I purposely made these a bit more miniature (see pic with my hand for scale), using heaping TEAspoonfuls instead of a TABLEspoon but I still ended up with a whopping 65 perfect cookies. If you don't think that using a tablespoon to portion out each cookie will get you enough, then just make smaller cookies, OR don't heap your tablespoon too much.
Mine came out great at exactly 10 minutes, don't let them go any longer especially if you do smaller ones. Let them cool on the pan for just a couple of minutes before you transfer to a cooling rack and they should have nice and soft, but not gooey, centers and a crisp-chewy outer texture. I used a mixture of walnuts and hazelnuts and they're just delicious. Would definitely make these again.
Date published: 2021-12-20
Rated 5 out of
5
by
Love to bake from
Yum! Super chocolate-y!
Super easy, fast and rich cookie. Just like brownies in a cookie.
Date published: 2017-11-30
Rated 4 out of
5
by
kerried from
Almost perfect recipe
My favorite cookies from childhood christmases. Biggest tweak with this recipe is that the refrigeration time needs to be at least 10 minutes or you will end up with very thin very crisp cookies which is not what you want with these. Also don't plan on getting 36 cookies...mine were not big and I squeezed out 22. BUT they were super yummy!!!
Date published: 2016-12-23
Rated 4 out of
5
by
FoodIsGreat from
not a forgiving recipe
These are those chocolate cookies that set the bar for fulfilling a chocolate cookie craving. That said, it's a bit of a fussy recipe in that you need to follow the directions without improvisation. Definitely do not double this recipe if you only have one oven. This batter is particular about timing. Frankly, I prefer Maida Heatter's Mulattoes recipe for the explicit instructions and chocolate requirements. Either way, enjoy these, the batter is delicious!
Date published: 2016-06-27
Rated 5 out of
5
by
Saje from
Family Favorite
I wanted to find a good brownie recipe which I can make it from scratch. It was easy to make and came out perfect. I actually ended up making mini cupcakes instead of cookies and cooked them 4 to 5 minutes extra in the oven.
Date published: 2013-12-29
Rated 5 out of
5
by
TinyKitchen from
Delicious, but refrigerate the dough for longer!
I've made these multiple times (because they really are that good), and I've figured out that the dough really needs to be refrigerated longer than 4-5 minutes (more like 15-20). When you add ingredients to the just-melted chocolate and butter, the dough ends up being slightly warm - if you don't chill it long enough, the rounded tablespoons will spread before you get them in the oven. This results in a flat cookie that isn't as soft and chewy as you might have hoped. Colder dough will maintain its shape until inside the oven, giving you the thicker cookies shown in the picture and preserving some gooey deliciousness on the inside!
Date published: 2013-08-06
Rated 5 out of
5
by
APalmer from
Great Cookie!!
What a wonderful recipe and super easy. I make these often and with many variations instead of the nuts. Everyone's favorite is to replace toasted nuts with peanut butter chips. My only word of caution is to be careful not to over bake-10 minutes MAX. They turn out like soft brownies and are great as part of an ice cream sundae too. Great to add to the cookie arsenal!! Highly recommend!!
Date published: 2013-02-17
Rated 5 out of
5
by
sahmom from
Easy To Make Cookie
My cookies didn't look like the picture; they were flat. Didn't add nuts to the recipe due to nut allergy. Cookies were delicious though. Would make them again. It was easier to make than anticipated.
Date published: 2012-04-24