Chocolate Brownie Cookies

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photo by:kraft

my "go to" cookie recipe. so yummy with peanut butter chips!

posted by

caradg

on 11/24/2009

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

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

Tbsp. butter or margarine

1-1/4

cups sugar

eggs, lightly beaten

tsp. vanilla

cup flour

tsp. CALUMET Baking Powder

1/4

tsp. salt

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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a cook

posted:1/13/2012

The finished Cookies fall apart. I was completely faithful to the recipe. Won't make again. A waste of 10 oz of pure chocolate.

caradg

posted:11/24/2009

my "go to" cookie recipe. so yummy with peanut butter chips!

cassandra1974

posted:4/3/2009

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.

jilld83

posted:3/13/2009

I used chocolate pudding and the cookies turned out wonderful and moist!

chicagal01

posted:1/31/2009

Mmmmmmm...these cookies are wondeful! I read through the comments before baking these cookies and decided to go with the white chocolate chips instead of the pecans. VERY GOOD! I will make these again and again! ENJOY!!

garton

posted:1/23/2008

I made these cookies and added the pecans and instead of MORE chocolate I added peanut butter chips! Oh,so goooood! Everone at work loved them, now I need to make some for home.

lisette32

posted:1/21/2008

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!

rgallagher2

posted:12/4/2007

Theses cookies are great! Very easy to make and very tasty. I added some white chocolate chips for some contrast, and they turned out awesome! I will definitely be making these again.

krsigmon

posted:11/7/2007

These are awesome. Everybody loved them.

Paiges

posted:9/29/2007

Very moist and tastes just like brownies!! I added a cup of chocolate chunks instead of the nuts--very good!!