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Extreme Brownie Cookies Recipe

Extreme Brownie Cookies

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

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on July 11, 2010

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

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  • on February 07, 2010

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    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.

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  • on June 30, 2009

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    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!

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  • on October 22, 2008

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    I have made this recipe numerous times and the result has always been extremely well received by all. My family and several co-workers have tasted these cookies and found them to be delicious. I almost always make a double batch of cookie dough so that there's plenty to go around.They are moist on the inside, not too sweet, very chocolatey, and absolutely melt in your mouth. Just be careful not to over-cook them. I have a convection oven and adjust the recipe by baking them at 325F for 10 minutes. Perfect!

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  • on July 22, 2008

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    These brownies were nice and chewy and easy to make. They were a little too bittersweet for my family's taste, but that was my fault, I should have known. The next time I make these cookies, I will use half bittersweet chocolate and half semi-sweet and replace the semi-sweet chips with milk chocolate chips.

    Having said that, I only rated the brownies a 4 because I didn't think they had the brownie like texture that I expected.

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  • on July 10, 2008

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    I have to admit that the soupy consistency of the cookie dough was daunting, and as I just tried this today, I wasn't sure what to expect. But the cookies came out really well. This is a brilliant recipe and I'll be using this in the future.

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  • on December 07, 2007

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    I found it easy to make. They are the best chocolate cookies by far.

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  • on November 17, 2007

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    I followed this recipe to a "t" and it turned out horrible. There is too much chocolate bark (twice the amount called for in other brownie cookie recipes so when it is "chilled well" - it turns into a brick of chocolate that you can't do anything with. After hacking a few balls out of the brick, the cookies do not spread out on the sheet when they were baked. They are also much too bitter (due to all the unsweetened bark. BAD BAD BAD!!!

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  • on June 13, 2007

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    The brownies really are unbelievable. So most and gooey. Very rich. Small amount will fix a chocolate craving fast. Freeze well.

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  • on December 13, 2006

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    I loved these cookies! Instead of semi-sweet chocolate chips I added mint chips, and they were absolutely delicious! I brought them to a family gathering and everyone loved them. They were not too difficult and were beautiful and full.

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