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Chocolate Brownie Cookies

Chocolate Brownie Cookies recipe
photo by:kraft
Can't decide if you want chocolate cookies or a brownie? This recipe's got your name all over it—so chop up some pecans and let's get started!
time
prep:
15 min
total:
27 min
servings
total:
4 doz. or 24 servings, two cookies each
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What You Need

1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
1
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate
6
Tbsp.  butter or margarine
1-1/4
cups  sugar
3
 eggs, lightly beaten
2
tsp.  vanilla
1
cup  flour
1
tsp.  CALUMET Baking Powder
1/4
tsp.  salt
2
cups  toasted chopped PLANTERS Pecans

Make It

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.

Kraft Kitchens Tips

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