Heavenly.....another great recipe from Kittencal!! Glad they're going out the door and not staying in my kitchen....if they make it to this evening. :) I made according to the recipe except for making half the chips white peppermint, adding a 1/2 tsp of coffee powder, and omitting the nuts since they were for a kid's party. I baked them on parchment paper, took them out of oven as soon as the tops looked "dry" (about 6-7 minutes). then cooled until cookies flattened/set before removing from pan. For servings, I doubled the recipe and used a small (tablespoon of batter) cookie scoop; it made 8.5 dozen, 2.5 inch round cookies.
This is excellent for the "hamburger cupcakes". Before making these I had to make a sheet of brownies and use a cookie cutter to make the "meat" part of the cupcake and it looks more like a hamburger patty. Everyone of the people who ate them wanted the recipe for the brownie cookies.
U never dissapoint I cant wait to do more of ur recipes dont stop what ur doin
Tasty and easy to make. Half the batch was with the nuts and to the other half I added some mint extract. If anything I think they were a bit too chocolatey for my taste!
As usual, Kittencal never disappoints! These are extremely good cookies for anyone looking for a "chocolate fix". I only had dark brown sugar on hand, but it did not seem to affect the taste -- especially since I added both semi-sweet & white chocolate chips and roughly chopped macadamia nuts. I found the baking trick was to take them out of my oven at 8-1/2 minutes, while they were still puffed up. Even though they don't look or feel quite done, they will continue cooking when you take them out & as they rest for a couple minutes on the cookie sheet. The first dozen came out a little dark on the bottom, but still very good! Keep them in a tightly lidded container & they will stay soft & fudgy for several days ... that is, if they last that long =) Thanks so much for posting - I know I will make these often! -M :-)
FANTASTIC!!!! I did not add the nuts because I'm not a fan, but they were wonderful. Thanks so much for the recipe!!
I can do alot of things..stand up comedy, make presentations in front of lots of people, cook for a large crowd at the last minute, donate blood every two months and cold call at the drop of a hat but I CANNOT bake worth a hoot! However, I tried these cookies tonight and I am stoked!!! They were easy, killer from the oven all warm and yummy. I would suggest like the other gals that undercooking them a bit makes for a chewier cookie than cooking them too long. They weren't even overly sweet..great with my tea tonight...thanks so much for sharing :o)
W-O-W! I was a bit skeptical of this recipe at first, as I really wanted it to turn out chewy and no one mentioned that in their ratings (not that I saw anyways), but I know your recipes are good so I decided to try it out. I usually don't like nuts in my brownies either, but I figured what the heck? Boy, am I glad I tried this and kept the nuts in! Chocolately, chewy, awesome with pecans, dense middle and firm bottom with crackly top....what more could you ask for? I did cut the chocolate chips down to 1 1/2 cups and actually upped the nuts to 2/3 cups, otherwise I kept everything else the same. what a winner of a recipe, thanks a billion!
This is the best brownie recipe I've ever tasted - easily. I used half a bag of Reese's Pieces instead of chocolate chips and nuts, and the result is heaven. I don't know how I'm going to maintain my weight now that I have this recipe, but it just might be worth it! :-)
I was looking for brownies in a cookie form factor (no messy cutting up) and these were it! I recommend cooking on the shorter side, and either including absolutely no nuts & chips, or going for lots of nuts & chips - depending on what you're up for.