By Kittencalskitchen on December 17, 2003
Photo by lilsweetie
Photo by lilsweetie
"When you bite into these rich, chocolate cookies, you'll think it is a brownie!"
Serving Size: 1 (40 g)
Servings Per Recipe: 30
"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."
"Can't go wrong with a recipe from Kittencal! Good stuff!"
"5 stars indeed! I also love that they are a "portable brownie." I love to make brownies, but sometimes it is nice to have the cookie as well. I'll be keeping this one in my recipe box! Thanks!"
"I have been looking for a chewy chocolate cookie that wasn't flat and this is it! It's a portable brownie. I love it! Thanks so much for posting"
"Carol....It never fails that when I make anything that you have submitted it turns out so good...Made these for my husband's office and others were asking for the recipe.....I make your cookies every year and they are well recieved.....Lady D, Chattanooga, TN"
"Very tasty! I omitted the nuts and used part semi-sweet, part milk chocolate chips."
"Amazing! So incredible warm from the oven! I brought these to my son's cub scout picnic and everyone was raving about them. I was tempted to substitute butter for the shortening, they were fine without it. I baked them on parchment paper and used a cookie scoop. This is a real "keeper" recipe!"
"These have become an all time favorite with my children. The neighbour kids have been asking for the recipe. "
"MMMMMM heavenly, a 10 star cookie!I used ingredients and amounts as directed.I did bake them at 350 for 9-10 min, I didnt have any problems with them falling apart, I let them cool on baking sheet for a couple mins then transferred to wax paper. I noticed 2 cookies that were larger and not quite cooked had trouble staying together.So I found that the cookies should be all the uniform lighter brown(is done) if they still have the darker chocolate wet look they will fall apart.This cookie goes in my most favorites, ty for the recipe!!!! Kerry "
"These cookies were great! And Kittencal is right, they do taste like a brownie. The first batch I had trouble getting them off the cookie sheet without smooshing. It would be best if they can sit a bit before removing. I didn't want to wait cause I needed my sheets for the next round of cookies. I decided to bake another batch (cause they still tasted fantastic) and this time I used parchment paper and just slid the paper on to some newspaper until the cookies were cool. Worked great! I also substituted 1/2 mini chips and 1/2 white chocolate chips for the 2 cups of chocolate chips. They were a big hit at my sons sport banquet last night. I should have made a triple batch. This recipe will go into my permanent box and will be my first pick when I need a chocolate cookie!!!!!"