Comida Kraft
Recipe Box

Chocolate Brownie Cookies

Prep Time
15
min.
Total Time
27
min.
Servings

4 doz. or 24 servings, two cookies each

Can't decide if you want chocolate cookies or a brownie? Our tasty Chocolate Brownie Cookies recipe has your name all over it—so let's get started!

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What You Need

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Make It

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  • Preheat oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.

Size Wise

A serving of this sweet treat goes a long way on chocolate flavor.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Note

If omitting nuts, increase flour to 1-1/4 cups to prevent dough from spreading out too much as the cookies bake. Makes about 3 doz. or 36 servings, one cookie each.

Substitute

Substitute 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate.

Servings

  • 4 doz. or 24 servings, two cookies each

Nutritional Information

Serving Size 4 doz. or 24 servings, two cookies each
AMOUNT PER SERVING
Calories 220
Total fat 15g
Saturated fat 6g
Cholesterol 30mg
Sodium 80mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 14g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have been making this recipe for over a year and everyone still raves about it. I have been making this recipe for over a year and everyone still raves about it. I experimented and added about 1/3 cup chopped dried cherries to the recipe and it was out of this world!! I am still experimenting to get the mocha version right. I add espresso and it definitely takes a lot of sweetness out of the cookie (taste to see where your tolerance lies). I love the basic cookie - but it is also easy to 'upgrade' and have an entirely new taste. ENJOY!
Date published: 2006-01-10
Rated 4 out of 5 by from This was very easy to make and tasted yummy! This was very easy to make and tasted yummy!! I made it with my 4 children without much of a mess and we used self-rising flour instead, we also used dark & milk chocolate Hershey's Kisses candies, broken into chunks instead of Pecans. It has a brownie-like consistency, moist and chocolatey!! I'll make this again, but not too soon. It's very rich!
Date published: 2008-01-21
Rated 5 out of 5 by from I made these cookies along with many others to bring to work, and send with my husband to work. I made these cookies along with many others to bring to work, and send with my husband to work. They were definately a favorite! They are so soft and chewy...and just the right amount of chocolate. (Not to mention they were a snap to make!) I substituted walnuts for pecans, and they were delicious!! I'm making them again for Christmas day!
Date published: 2005-12-22
Rated 4 out of 5 by from I loved this recipe. I loved this recipe. I'll definitely make this again only for chocolate lovers though!! Some of my family members thought there was too much chocolate. I have to agree that the chocolate is strong, but I LOVE chocolate! Maybe next time for this crowd, I'd go easy on the baker's squares.
Date published: 2006-12-24
Rated 5 out of 5 by from Great recipe! Great recipe! Everyone loved them and they were very simple to make. I initally questioned why not just make brownies since it would have been simpler. However, after tasting them I can appreciate the difference and have now entered the recipe into our favorites folder.
Date published: 2005-08-23
Rated 5 out of 5 by from I added a tsp cinnamon, an additional 2 Tbs flour, and used white chocolate chips instead of nuts. I added a tsp cinnamon, an additional 2 Tbs flour, and used white chocolate chips instead of nuts. I also refrigerated the dough 20 mins before baking to prevent too much spreading. These were delicious and really were an amazing hybrid of a brownie and a cookie.
Date published: 2009-04-03
Rated 4 out of 5 by from My mother used to make a Chocolate Drop cookie like this when I was little, but this was so much... My mother used to make a Chocolate Drop cookie like this when I was little, but this was so much richer! I didn't add the nuts but either way would be wonderful. I would definately make this again but make sure you have plenty of MILK!
Date published: 2005-11-17
Rated 5 out of 5 by from I made this recipe for a family reunion. I made this recipe for a family reunion. I used white chocolate chips instead of the nuts and added two extra tablespoons of flour. The cookies were a huge hit! Everyone was asking for the recipe. I will definitely make them again.
Date published: 2007-09-04
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