Recipe by Kittencal@recipezazz
These chocolate brownie cookies are very good, just be careful not to overbake, and they will remain chewy. Yield is only estimated depending on how large you make these.
Top Review by MsElf
I'm giving 4 stars because personally I always prefer dark chocolate in baked goods. At my first try, I did couple of things wrong and the cookies turned out not-too-well, so I thought I'd warn everyone: 1) I read the last 'note' about flour AFTER I made the cookies so I just added the exact amount of flour the recipe asked for, and that was definitely more than it should. The dough was impossible to spoon on a cookie sheet, it wasn't liquid a bit and I had to shape them with my hands. Be careful when adding the flour. 2) Probably because the flour was too much, baking them for 10 minutes was too much too. My cookies burned a little. At my second try, I added less flour and put them in the oven for about 8 minutes and they turned out really really good. :-)
- 8 ounces semi-sweet chocolate bits
- 3 tablespoons butter
- 1 1⁄4-1 1⁄2 cups flour
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 2 eggs
- 3⁄4 cup sugar
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 2 1⁄4 cups coarsely chopped pecans
Directions See How It's Made
- Set oven to 350 degrees.
- Grease 2 cookie sheets.
- Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
- Sift the flour, baking powder and salt.
- In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
- With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
- Stir in the chocolate chips and the nuts.
- Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
- Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
- Cool for a couple of minutes, then remove to a wire rack to cool completely.
- These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
- Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
- **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.