Extreme Brownie Cookies

Recipe courtesy of the RIVER RUN COOKBOOK (HarperCollins, 2001)

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 17 Reviews
Total Time:
--
Yield:
4 to 5 dozen cookies
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 12 ounces (2 cups) bittersweet chocolate, chopped
  • 8 tablespoons (1 stick) unsalted butter
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 ounces (1 cup) semisweet chocolate chips
  • 1 cup chopped pecans or walnuts (or a combination)

Directions

In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.

Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.

Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).

Set the oven to 350 degrees. Line several baking sheets with baking parchment.

Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.

Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 17 reviews

  • on July 11, 2010

    Flag

    Easy recipe to follow. I omitted the nuts, and they were still great! Very rich little cookies.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 07, 2010

    Flag

    These came out nice and puffy and high as I was hoping. They're extremely rich, I couldn't eat more than one or two. I chilled the dough about 15 minutes before dropping onto the pans with a tablespoon and melon baller (not my hands, too sticky. I kept the dough in the fridge between pans as another commenter suggested, and it eventually got quite stiff, but still workable. Replacing my old chocolate-chocolate chip cookies with these.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 30, 2009

    Flag

    When I asked my three-year-old son if he wanted to bake cookies or brownies with me, he thought for a moment and replied, "I want to bake brownie cookies." So, there you have it. I searched through a river of internet recipes and decided that this one sounded the best. I only had semisweet chips in the house, so that's what we used instead of bittersweet. Oh, and no nuts. SOOOOO delicious! I've baked them now three times (in 2 weeks! and have gotten rave reviews from EVERYONE!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.