the browniest cookies Recipes

the browniest cookies

I have, for forever and a day, looked for a chocolate cookie I could crown with what I considered the highest honor one could bestow on it, declaring it the browniest cookie. I just didn’t expect it to take me so long to find what I was looking for. Along the way, I met cookies that suggest brownies; ones that are weakly chocolaty, better emulating mediocre brownies; those that promise soft but deliver chewy; and even versions that are a great chocolate cookie, but have little to do with the glorious puddles of square-baked halfway-between-cookie-and-cake batter I love to the point of distraction.

what you'll need
hand-whisked everything

To me, the browniest cookie would be everything that we expect from a great brownie — a slight crackly exterior, a plush, fudgy interior — but formatted as a cookie with a piled height that doesn’t spread too flat in the oven. To bite into it, there would be no question as to what it aspired to be. The most ridiculous part of this story is that after trying dozens of iterations of so-called brownie cookies over the years, I found the perfect one in my favorite brownie recipe, i.e. it was here, all along.

sift, only if your cocoa is lumpy too
stir in chips

Like the brownie recipe, it begins with unsweetened chocolate and butter melted together. You whisk in sugar, here, more brown than white for a softer final texture, then two eggs, vanilla and salt. Because it’s a cookie, we then add some baking soda (great brownies don’t need this). Then, because a cookie needs more structure than a pan-shaped brownie, we use over double the amount of flour, but we swap one-third of it with dark cocoa powder. And then, just to gild the lily, we also add some bittersweet chocolate chips or chunks.

scooped dough + hi!
the browniest cookies

Just like my favorite brownie recipe, you can make the whole thing in one bowl and stir it by hand. You can also go from melted butter to cookie in your mouth in under an hour (this needs a little pause in the fridge for best scooping texture), which means the only thing keeping you from a big plate of these in your life is your distance from the kitchen right now. How fast can we address that?

the browniest cookies

smitten kitchen cookies sidebarMORE COOKIES: Stuck at work, dreaming of cookies? Here, let me be no help at all: The Cookie Index (sadly, not an economic measurement, but obviously, it would be off the charts) is a visual tour of just about every cookie in the SK archives, all Deb-tested, recipient-approved, gift-ready. The hardest part is deciding where to start. [The Cookie Index on smittenkitchen.com]

One year ago: Endives with Oranges and Almonds
Two years ago: Eggnog Florentines and Linzer Torte
Three years ago: Cashew Butter Balls
Four years ago: Peppermint Hot Fudge Sauce
Five years ago: Iced Oatmeal Cookies
Six years ago: Creamed Mushrooms on Chive-Butter Toast
Seven years ago: Feta Salsa, Carrot Cake with Maple Cream Cheese Frosting and Zuni Cafe’s Roast Chicken and Bread Salad
Eight years ago: Espresso-Chocolate Shortbread Cookies and Peanut Butter Cookies
Nine years ago: German Pancakes or Dutch Babies and Winter Panzanella

And for the other side of the world:
Six Months Ago: Strawberry Cheesecake Ice Cream Pie
1.5 Years Ago: Valerie’s French Chocolate Cake
2.5 Years Ago: Bowties with Sugar Snaps, Lemon and Ricotta
3.5 Years Ago: Chocolate Swirl Buns
4.5 Years Ago: Dobos Torte

The Browniest Cookies

1/2 cup (4 ounces or 115 grams) unsalted butter
4 ounces (115 grams) unsweetened chocolate, chopped
1 cup (190 grams) dark or light brown sugar
2 tablespoons (25 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup (45 grams) unsweetened cocoa powder, any kind will work
1 cup (130 grams) all-purpose flour
2/3 cup (115 grams) chocolate chips or bitter- or semisweet chocolate, chopped into chunks

Melt butter and unsweetened chocolate together — you can do this on the stove over very low heat, stirring constantly, in a double-boiler or in the microwave in 30-second bursts, stirring between each — and taking the chocolate out when it’s almost, but not fully, melted. Off the heat, stir until it is.

Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it right onto the surface of the batter, other wise, just add it to the bowl. Add flour, too, and then stir until just combined. Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly before you do.

Heat oven to 350°F (175°C).

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal. (Of course it is!) Let set on baking sheets for a few minutes before carefully transferring to a rack to cool the rest of the way before eating. Ha ha, just kidding. You can eat one right away, but you’ll probably want a glass of milk nearby.

Do ahead: The cookie dough keeps in the fridge for up to a week and longer in the freezer. If you’d like to turn these into a slice-and-bake cookie, after 20 to 30 minutes in the fridge, scrape dough onto a sheet of parchment or waxed paper and form into a 1 1/2- to 2-inch thick log. Wrap in plastic and freeze until needed. Be sure to cut them on the thick side before baking, so your cookie isn’t too flat.

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241 comments on the browniest cookies

  1. Oh man, these look amazing. I’ve been on a tear with chocolate cookies recently thanks to my ATK 15th anniversary cookbook, but have been hunting for a recipe that would help me replicate an amazing double chocolate cherry cookie I had at the adorable Hello Cafe at Cedar Circle Farm in VT this fall. I think this might be it!

  2. Not sure if you’ve been down this road yet, but we’ve had great success with breathable bumpers to keep feet inside crib railings. Do you guys do Halo Sleep Sacks? It’s like a wearable, sleeveless blanket. Same theory as the muslin wrap she’s in, but warmer, for when it actually feels like winter. (I love this weather, but hate what it means.)

  3. I am wilting with desire right now just looking at these little puppies. The 40 minute nap time one bowl brownie is my baked good soul mate and I want these so badly I’m almost in tears! Please Santa, deliver these delicious baked goods to me TONIGHT! I’ve been good. I swear!

  4. Just in time for the last batch of cookies I need to send! Do you have a ballpark idea of how many cookies this recipe yields?

  5. That hair, the itty bitty chin! Swoon! Ikea do good baby sleeping bags which stop little legs escaping. Oh, and the cookies look de-lish!

  6. Yield — Shoot! So sorry, I counted and then forgot to write it down. (Sleepy distracted mom here, ugh.) I can say with absolute certainty it was 24 to 36, however, leaning towards the higher end. Will be making these again very soon, possibly today, will count properly.

    Molly — Maybe we should! I mean, this is just a mini-crib because it fits in our room better. We still have her brother’s full-size, but it’s just bonkers that a 5 month-old would need. It’s hotter than Hades in our apartment most of the time due to the archaic convention of steam heat; she hates the swaddle, we wrap it around her waist loosely more for symbolic reasons right now; will ditch it very soon, I think, especially because she likes to inchworm herself around the clock all night.

  7. I came across some espresso chips and grabbed a few bags just because – I think this would be the perfect place for them. These look incredible!

  8. Do the edges of the cookie have the same texture as the edge of a brownie? Because edges are my very favorite part of a brownie and I would not be upset about a 36 all edge brownies.

  9. So, let’s say I wanted to make peanut butter brownie cookies….could I beat a 1/4 cup of peanut butter with the butter and skip melting the chocolate to make that happen? Or would they be too sandy?
    This is purely hypothetical, as a peanut butter brownie cookie seems like something the man-friend and I could eat a whole batch of. Cookies are meant to be shared, right?

  10. Do you have an estimate of how long these will keep once baked? I know cookies rarely last long enough to go bad, but I was thinking of sending some in the mail.

  11. That little cookie looks delectable! The recipe looks great too! How do you get anything done, Deb? God bless you and yours… and Merry Christmas!

  12. I hereby crown “The Cookie Index (TM)” to be an official* economic measurement I will heretofore use on a daily basis.

    It’s better than reading the FOMC meeting minutes today and getting ready to change every Prime-related lending product at work on Friday.

    *OK, semi-official. In my kitchen. There.

  13. “Of all the Charlie Browns in the world, you’re the Charlie Browniest.” – Linus Van Pelt in ‘A Charlie Brown Christmas’. The title of this post made me chuckle, and I’m totally making these cookies for my Peanuts-loving 10yo!!

  14. For the cookies to look like the ones on the picture, how big should we scoop the dough? a tablespoon? 1/4 cup? These look really delicious.

  15. Hi Deb! If you can’t get your hands on unsweetened chocolate, could you advise how to adjust the sugar ratio accordingly? Thanks :)

  16. That BABY!!!!!!!! A small and beautiful “pistol”.Cherish her individuality and try to keep her warm somehow.She has a LOT more curveballs to throw you, that’s for sure. Maybe a browniest cookie in her sleeper feets to keep the toesies warm??

  17. Oh, what a lesson I have learned today!
    I skimmed the first bit of prose, which I
    Usually never do, because I love your writing
    (It was the chocolate calling) & so, I totally missed the Link to your little Cookie!
    Oh, wow! She is beautiful!! How ever did
    she get so big?!?

  18. Deb, I just made a half batch of your brownie roll out cookies and stashed them in the freezer. Some days we do a mini dessert session after the little monsters are in bed and it is a blessing to have frozen cookie dough. One thing I missed in them yesterday night was the gooiness of the chocolate chip cookies which we polished off last week. And then this happens! I still have walnut biscotti, cranberry buns and the rugellah before this- so maybe next week-hehe.
    Happy Holidays Deb! Your efforts on this blog have filled many happy bellies(including my little ones who love your fritters and pancakes and pastas) warmed many happy hearts as gifts, have killed many lonely hours for me and have filled my house with joy. Wish you and your family so much joy and peace.

  19. so… my guy and I made these IMMEDIATELY. Soooo amazing! Taste better than they look (and they look like heaven!) They will be made again. Maybe tonight.

  20. On the sleep sack thing — there are very light weight ones — my twins used them after the swaddle all the way until 1.5yrs old. The come in gigantic size as well as medium and small and in these very light-weight versions — a super helpful investment for us…aden & anais muslim

  21. So I made a batch of these tonight [my apartment smelled amazing :)] which yielded 21 cookies using a #40 scoop. The cookies in your pictures look a lot more sturdy than mine turned out. My oven tends to take a bit longer so I baked them for 15 minutes. They’re quite fragile right out of the oven so it’s handy to have a napkin or a plate in your other hand. I’m not sure why this is? I used gram measurements so perhaps I added less flour than I would have if I just used cups? Once you actually get a bite into your mouth though.. they melt. I don’t even like drinking milk by itself and I NEEDED to have some with my cookie. I usually make your classic brownie recipe and eat them straight out of the fridge. I suspect that these will turn into fudgy chewy deliciousness once they’re cold. Thanks for another wonderful recipe Deb!!

  22. Hilarious! I just finished making the Cook’s Illustrated Death by Chocolate cookies. I wad been trying to decide between those or Yvonne Ruperti’s Fudgey Brownie cookies. Your recipe is a perfect mix. If only I checked your website a wee bit later! These look amazing. I love the bittersweet chocolate enhancement.

  23. I LOVE this, however I am not a big chocolate fan (huge character flaw, I know). Any suggestions on non-chocolate variations? Thanks!

    ps J’adore votre blog!!!

  24. Deb, that’s not fair. You start with such an attention grabbing title for an unabashed chocoholic like me and I get all set to revel in all sorts of sordid dreams of chocolate debauchery . . . and then, right there, . . . RIGHT THERE in the very first paragraph . . . . WHAM . . . you put that show-stopper of an adorable daughter of yours in there and I forgot all about . . . about . . . uhhhhh . . . umm . . .well, whatever the post was about.

    ;)

  25. Wanted to try these immediately and my husband texted that he has a potluck tomorrow. Jackpot! These are amazing. I used a 1.5 TBSP scoop and ended up with 24 cookies. 11 minutes was perfect for brownie goodness in cookie form. Hopefully his coworkers like them as much as I do. Thanks for another delicious recipe!

  26. Deb (can I call you that?)
    After seeing this post pop up on my feed, my eyes almost popped out of my sockets.
    I just…. I just love you so much. Thank you for being an inspiration to thousands of people, a struggling student (right here) included. I love making your recipes because they are all so worth the (limited) time we all have.

  27. These! With a glass of milk! I can’t even… We’re forever ruined.
    I was going back and forth between your linzer cookies and your linzer torte for a while now; I might make a 180 turn and make these instead. If only the husband was as mad about chocolate as me, so I wouldn’t end up eating them all by myself. Thanks Deb. Especially for the baby pictures! She is adorable and I’ve noticed her looks are so grown up! Not in a bad way at all.

  28. I made your favorite brownie recipe that inspired These cookies and froze tjem like you suggested… And let me just tell you… My mind was blown and my life was changed. Why had I never thought to freeze brownies before?… Your genius never ceases to amaze me. (The best part is, my boys never think to look for them in there… Hehehe!)

    These brownies cookies are going on my To-Do list for tomorrow. I have some extra special plans for these babies… I can’t wait to share the results with you.

  29. Thanks for these.

    I appreciate the break from all of the Christmas recipes out there this time of year.

    Do these actually stick around long enough to cool. They won’t in my house.

    I’m thinking of swapping peppermint extract for the vanilla.

    Thanks again, and happy holidays.

    -GK

  30. I think it’s a sign. Here in the UK Nigella Lawson JUST did a pretty similar Chocolate Cookie recipe in her Christmas special TV show Simply Nigella Christmas. SO GOOD.

  31. Deb, I think I say this every time: Your writing is just the best. I’ve never heard anyone describe the interior of a brownie as plush, and now I’ll never be able to think of them any other way. Mmmmmm… plush. Can’t wait to give these a try. I am indeed at work, looking for cookie recipes. Thanks for that link, now nothing will get done all morning. (Yay!) PS – Your daughter’s adorable :)

  32. My daughter used to do the same thing! Little legs just dangling in mid-air. It drove me crazy, but didn’t seem to bother her in the slightest. :) These cookies look AMAZING, can’t wait to try them!

  33. I’ve started using bread flour for my chocolate chip and oatmeal cookies. It makes them chewier without needing a long refrigeration time and pretty much guarantees they won’t turn out cake-like in the least. I imagine it would take these cookies even further up a notch.

  34. The cookie index needs to be made into a poster “suitable for framing!” Yummy cookies, gorgeous photos….better yet,
    wallpaper and I do not mean for a cell phone :-)

  35. If you don’t have unsweetened chocolate hanging around that needs to be used, you should be able to substitute 4 tablespoons of butter and 3/4 cup cocoa. I have done this successfully with many a brownie recipe. Might just have to try it to be sure. Happy holidays to you, Deb and thanks for the inspiration!

  36. I think this recipe will replace, I mean take more of a front of the oven position to your double chocolate banana bread which I have made about every 10 days or so for the past year. Needless to say, it has become an addiction. Please, please more quick bread recipes from SK that match the brilliance of the DCBB

    Anyway, this divine cookie recipe will surely supercede the brownie recipe from Ina G, or the bomb of a brownie recipe from the old Forum Feasts cookbook which I baked for years.

  37. These look awesome. Do you think they would lose their moist browniness if I used semisweet chocolate instead of unsweetened and reduced the sugar accordingly? Unsweetened chocolate isn’t available here in Israel.

  38. I was just about to make chocolate crinkle cookies last night when this recipe popped up in my RSS feed. I made these instead, and they are insanely good. I anticipate there will be no more left after my work party tonight, so thanks, Deb! :)

  39. This is a genius idea! I can’t wait to try it.

    Anna is so adorable it’s killing me. She looks so much like Jacob, but with more delicate features. And those ginger curls? Spectacular!

  40. This is essentially the chocolate slice-and-bake cookie I’ve been making for some time, always a big hit. This weekend I’m going to experiment with a mint white chocolate ganache filling and make sandwich cookies.

    Anna is an exceptionally beautiful baby.

  41. Those brownie cookies??!! (Brookie’s? :) ). DOH! Thank you, printed and baking soon! That wee wittle miss with the most gorgeous red CURLS! and adorable face??!! Enchanting! Happy holidays to your family!

  42. Ooooo! I wonder how these would be with that black cocoa you mentioned last week… (says the girl who loves the Oreo cookie part but not the cream filling)!!!!

  43. These cookies keep — In an airtight container for a week at room temperature. I like them best in the first day or two.

    Printing recipes — There’s a print template for every recipe. At the bottom of the recipe, just click on the word “Print” and it will take you to a recipe-only print template.

    Deanna — These definitely have a brownie edge texture at the bottom and sides.

    TJ — To add peanut butter, I think you’ll just have to experiment. I know it can make things sandy, not sure if the flavor would hugely come through. You might also use peanut butter chips instead of just chocolate chips.

    Paula — Absolutely! And it’s crazy because I agree 100%. A good brownie doesn’t need chocolate chips to carry it. But, I added them anyway here. A cookie, by definition, will need a little more flour than a brownie so it helps the chocolate taste less distributed. Though, as you can see by the color, these are anything but weak with chocolate. :)

    Annie — Yes, packed.

    Sue — They wouldn’t lose their moisture but they would lose some of their intensity/become sweeter. See if you can find an extra-bitter chocolate bar (sometimes 99% or 80% are available in places where unsweetened is not). I’d use that instead.

    Beth — They look delicious, but there’s no way peppermint bark could survive long enough in my apartment to make it into cookies.

    Anne — I used the 1.5-2T mounds I suggest in the recipe, a #40 scoop. I have this one.

    Chloe — Check out the cookie index. There are about 75 cookie recipes on this site, and only some have chocolate.

    Anna Banana — :) Thank you. We’re smitten, of course. Her curls are misleading; the poor love is going bald in the back and sides. (Her brother did too, kept the hair on top, but his was thicker and darker so it was less noticeable.) The hair growing in is light brown in some places and red in others. Basically, all we talk about these days are: her hair and her brother’s missing front teeth. And sometimes cookies.

  44. But, Deb, have you started snitching these from the freezer and eating them cold and chewy? That seems like it’s the real test.

  45. just made them. they are amazing! i got far fewer than you with the same scoop, but i probably overflowed the scoop much more than you did. yum!

  46. I just finished my annual massive cookie baking yesterday, so I’m cookie-d out for the moment, but I’ll definitely be making these in January.

    On a general holiday cookie note, I love the rye pretzel cookies, but ran out of patience for making them pretzel-shaped this year. Turns out they’re just as good if you slice the log into circles, roll the edges in egg white and pearl sugar, and bake them that way :-)

  47. I made these this afternoon. I got 15 cookies out of a half batch. I realized after I decided I needed them that I only had 1 oz of unsweetened chocolate. I subbed semi-sweet chocolate chips for the other oz, which added 16g of sugar, so I cut out the white sugar entirely and they turned out just fine.

    I will say, I wish I’d taken them out at 10 minutes instead of 11, they were a little less gooey than I’d hoped.

  48. Thanks for the cookie index! Just curious why the apple pie cookies didn’t make it on there. Are they not up to par or was it just an oversight? I want to make them this week :)

  49. Sue Goldian,commenter #69, you should be able to find unsweetened chocolate at Jafar’s Grocery store in Beit Hanina in Jerusalem. It’s located on the main road.

  50. Hi, Deb. Are you aware that the copyright end date (year) at the end of the print function under the recipes (so glad you mentioned that–I’d never noticed it) is 2013?

    “all content and photos © 2006 – 2013 Smitten Kitchen LLC”

    If you wait a couple of weeks you can just skip to 2016.

  51. I have to start by saying that I am definitely not a baker and am very open to the fact that I may have done something wrong in this recipe. That said, i checked and rechecked my ingredients were right and I followed all the steps so I’m not sure where I went wrong but these did not turn out at all for me. They were very chalky and had minimal sweetness to them…nothing at all like a brownie. Any suggestions on where I may have gone wrong?

  52. Hi! I wanted to make a chocolate cookie with mint undertones. Do you think it would work to substitute a tsp. of mint extract for the vanilla or do you think that would be bad???

  53. I just made these cookies after seeing them last night. Could not stop thinking about them all day at work, and as soon as I got home I had to make them! Extremely easy to make (I too have a teeny NYC kitchen) and makes my apt smell incredible. They are amazingly good! I actually used Ghirardelli 60% chocolate chips in the recipe and Valrhona powder and they are just PERFECT- not too sweet and not too bitter. They’re also super soft and chewy. Thanks for this recipe, it’s my new go to for my choco cravings!

  54. Not only have I followed your blog (started when I didn’t know what a blog was!) and loved and trusted your recipes for years, but you are one funny lady! Love your sense of humor.

    I decided not not make cookies this year…just brownies, but these look like something I have to try!

  55. Any tips on how to make these cookies festive for the holidays? Mint chips instead of chocolate chips, or maybe crushed candy canes sprinkled on top?

  56. It would probably be against the culinary professional’s version of the Hippocratic Oath to advise people to do something like this, but I’m just a chocolate-loving hack (with a reliable local source of trustworthy eggs), so I’m not afraid to say it: It’s almost a shame to cook these for more than a few minutes because the batter is crazy delicious anyway, and after baking for a few minutes (like 6 or 7), the outsides set and the middle turns to melted goo. Like a chocolate lava cake in cookie form. Dang.

  57. I made these with not only chocolate bits, but with finely crushed candy canes…just to make it more of a Holiday cookie….quite wonderful. Also love the idea of one of the posters to add a little Maldon salt for every other time of the year…..by the way…I so love seeing your new baby, but so miss seeing Jacob on each post!!!

  58. Hi old friend! I made these last night – a double batch – and every single one spread out flat on the trays. Big circles of deliciousness. I was hoping they would turn out like yours, not sure what I did wrong but they are huge and yummy and I’m not complaining, until I can’t get my jeans on! Merry, Happy Everything. xo, Nan

  59. Just made these and they are so delicious. But mine spread and didn’t stay pretty like yours. Not sure why. Followed the recipe to a T. They will be devoured though.

  60. Mine too turned out completely flat (despite being perfectly round balls before going into the oven), then stuck to the cooling rack. I was going to bring these to a cookie swap, but they are too ugly to bring :( They taste very decadent and chocolate-y though.

  61. Hi, I am new to your website and these cookies look amazing! I read the recipe a few times and the comments and can not find any info about HOW THICK the cookies should be sliced if I want to make a slice and bake cookie. You say to make sure to cut them on the thick side. It would be so helpful to give a measurement, such as “cut into 1/2″ slices”. I want to get these right the first time out! Thank you for your help!

  62. just made these with flaxseed meal + water as an egg substitute (allergies). also shaped by hand bc i don’t have a scoop. turned out great! i prob needed a little more flaxseed to make my substitute a gummier bc the cookie i tasted was on the verge of falling apart. but it was also fresh out of the oven; i couldn’t wait for it to cool down! super intense chocolate flavor on the bitter side – maybe i put in too much cocoa powder? going to add a dusting of powdered sugar to appease the sweet tooths tomorrow.

  63. Wow! These cookies look awesome! I can’t wait to try them. Thank you for all of your amazing recipes. I have never cooked that much from recipes until I reached your site some years ago. Awesome stuff.

  64. What luck! I logged on looking for a brownie cookie recipe for my daughter’s cookie swap and the first thing i saw was you post! Guess what she’s bringing to the cookie swap?

  65. Deb, I love this site and I want you to make ALL THE MONEY! from it, but these pop-up ads are sooooo annoying! And the banner ads at the bottom of the page. I can click that little x to make them go away all I want, and they just come right back. I accidentally click on those little buggers all the time.

  66. Made these last night and they turned out awesome! After the comments about them coming out flat I was worried, but mine were thick and puffy just like in the picture. I don’t have a scoop so I made them like drop cookies (pick up batter with one spoon, scrape it off onto the cookie sheet with a second spoon) and it worked just fine. Rolling into balls by hand works as well, but they don’t have the awesome craggy edges that way. Also rolled half of them in crushed candy canes before baking to makes them festive! Oh, and 11-12 min was too long for my oven – I took them out after 8 min and they were completely done, no raw dough in the middle. Thanks for the awesome recipe!

  67. ok, so i made these..and barely got to eat any of them..but when i did…um…i think i love hate you..my hips hate it..but i love it..so ya i love you and your chocolate-y goodness…and omg why?? and so bad but so so good. ya thats it im converted to a chocolate lover…geez…

  68. My husband just told me that these are the best cookies I’ve ever made. Most of my cookie recipes come from your site, so what he really meant was these are the best cookies you’ve come up with. Thank you! I sent him to work with them – he’s on the night shift in the ER. Hopefully it’ll make everyone’s evening a bit better!

  69. I just made these and they are perfect. I added my favorite Christmas ingredient, chocolate cherries! I used the dried chocolate covered cherries you can buy at Peet’s Coffee ( and TJ’s) not the runny ones you get in a box of chocolates. Yummy. Thanks for the recipe!

  70. I’m only posting a comment because I peeked at the picture of your baby girl that you included in the recipe, and oh my goodness, she is just so unbelievably sweet! That hair! And that little face!! She is an absolute darling. Lucky you!!

  71. Made these today. They came out perfectly at 11 minutes. The texture was terrific and unlike other commenters, mine did not flatten out – they held a nicely rounded mound shape. My only complaint is that I might prefer them a bit sweeter! They were very good, but I was surprised by the lack of sweetness when I bit into my first one…I may try to experiment with the sugar next time (though I know it’ll affect the overall ratio/chemistry of the recipe).

  72. Made them today. Heaven.
    Half batch = 15 cookies. I used milk Chocolate Chips als I guessed they would be too bitter otherwise. Worked fine. Didn’t spread. Had to chill it overnight.
    Thank you, Deb.

  73. Just finished making these for a third and final cookie swap item. Using a 2 TB scoop, a double batch yielded 46 cookies. I substituted peppermint baking pieces (not candy cane) for the chocolate chips. I would note that this produces a thick and generously sized cookie — for small kids, I would make them smaller and adjust the baking time accordingly. They are deliciously chewy and gooey; recipe is a keeper!

  74. Deb, I just finished making what turned out to be 20 cookies from this recipe. My wife came in and asked if she could have one. I said I think this is a cookie where you can say “Bet you CAN eat just one.” She came back for a second a short time later and judging from the sounds she was making I think I can call these “orgasmic”! Thanks for this recipe. Yum!

  75. Holy Smokes!!!! This post was timed perfectly. I was asked to bring something sweet to a party last night and I just happened to have all of these ingredients on hand. I did make a couple of changes. I added about 2 tablespoons of cold brewed coffee to the batter. Also, when I scooped the batter, I rolled the balls in pearl sugar. Pearl sugar doesn’t melt and it looked beautiful on these cookies and added a really great crunch to the outside. Needless to say, they were a huge hit!

  76. I made these Friday night and added crushed candy canes (about 3–4 or 5 would have been better, though, I think). They turned out great and were everything I was looking for in a Christmas cookie!

  77. Just sampled the batch I mixed up a couple of days ago. I tweaked it a little (thanks, David Lebovitz) and subbed out two tablespoons of the cocoa for black cocoa and instead of chocolate chips, I added caramel bits. Wow. I don’t think these will last long in my house this week. Thanks for a great recipe!

  78. These turned out great. I followed the recipe exactly except added a bit of orange zest. I let the dough sit in the fridge for 30 mins, I scooped it with my cookie scoop onto parchment paper and put the dough balls back into the fridge for another 4 hours. They baked up beautifully and didn’t spread much.

  79. I made these with my daughter this weekend, chilling the dough overnight. We baked them for 8-9 minutes. They were very, very soft, but set up nicely as they cooled. They are spectacular! Just the thing for our chocolate dessert after Christmas dinner. I’m going to suggest we eat them with a bit of sweetened whipped cream, a la mousse. Yum!

  80. These turned out great! Not too sweet but goes perfectly with a big glass of milk. Mine only needed to be baked for 8 min though like others have noted. 11 min produced a dry cookie.

  81. Deb-

    My favorite brownie-like cookies are from Julia Child’s cookbook Baking with Julia. They use both bittersweet and (I think) unsweetened chocolate. They are so rich I can only eat one! My dad and I just made them last night for Christmas and I wanted to share them to see if you’ve made them but I can’t find the recipe online.

  82. I made these gluten free using To Your Health sprouted sorghum flour that I milled myself (a few weeks ago and kept in the fridge; brought to room temp before using). For the unsweetened chocolate, I used raw, organic cacao paste that I buzzed in my food processor to almost powder. I used raw, organic cacao powder for the cocoa. I used 80%/55% chocolate bars for the chips. I was able to omit the 2 tbls granulated sugar.

    These came out delicious. Super chocolately. They were pretty sturdy without being tough. I don’t usually use a scoop for cookies, but I did for these. Mine came out like Deb’s. Very pretty. My mother had one and said, “Wow!”

    A real winner.

  83. Well, the cookies have been out of the oven for 2 hours and I have already eaten 3! They taste like little pillows of deep chocolate goodness! This is the first recipe I have made from your website and it certainly won’t be the last! Just a fyi, right before I added the flour to the batter I taste tested and it was a little too bitter so I ended up adding 2 MORE Tablespoons of white sugar to balance out the flavor. Sometimes the brand of unsweetened chocolate and/or the cocoa powder can be overly bitter and needs to be balanced out by the addition of a little more sugar… I ended up getting 35 cookies from the recipe. I refrigerated the dough for about 1 1/2 hours and spooned out approximately 1T. sized balls, getting about 12 balls per cookie sheet. I put the dough back in the refrigerator between batches to keep the dough cold. I baked the cookies 8 minutes and turned the pan around in the oven and baked 2 more minutes and they were baked/done as per your instructions as what to expect when they would be ready to remove from the oven. I think by chilling the dough for 1 1/2 hours it allowed the cookies to only spread out a little and look like your pictures. I hope this helps other bakers out there. THANK YOU FOR YOUR CLEAR INSTRUCTIONS!

  84. Thanks so much. This was a big hit with my family. And SOOOO easy after a busy day. They think I’m a genius. I may have to hold back in the future so I don’t set the bar too high.

  85. I usually try to measure by weights when following a recipe, but the cocoa that I use, Rodelle, does not match the volumes you provide when measuring by weight, so I usually go by volume for cocoa powder, and your cocoa brownies have always turned out well even so. Will it affect the consistency or chocolatiness if I go by weight, because it’s less volume?

  86. Deb, this recipe is spot on (right down to the cooking time)! Thank you for another great recipe and here’s hoping my husband hasn’t eaten them all while I put the baby to bed, ha!

  87. Boy are these good. Maybe my favorite chocolate thing I’ve ever baked. The house chocoholic agrees. These might bump the Gourmet Magazine chocolate crinkle cookies out of my holiday rotation. The crinkle cookies are kind of fussy and just not as good as these. In the spirit of saving me from myself, I only baked 8 of them tonight, the rest will be baked for our family Christmas party the day of.

    Thanks, Deb. I do love SK. It’s made me a better cook. Your taste, your sensibility, your humor, your patience with your commenters- the best.

  88. These are the best chocolate cookies I’ve made by far, and so simple! Everyone raved about them yesterday, they came out so beautiful and moist. I am completely obsessed with your blog and your lovely photography, and just ordered your book. Thank you :)

  89. Plush is exactly the right word for the interior of these cookies! So amazing right out of the oven!! I used Guittard chocolate and Droste cocoa (so much darker than Hershey’s) and they were practically black… not too sweet and so rich you definitely needed milk. Delicious!!! Watch your bake time: I may have overbaked them a bit because unfortunately on day 2 they were kinda dry and crumbly.

  90. I made the cookies, and can confirm that they are delicious! However, I think the weight measurement for the chocolate chips may be too high? Not that I would complain about too much chocolate! FYI, I made the cookies with 4 oz/~115g of chocolate chips and that worked well for me.

  91. These cookies are so delicious and were a hit with my family and coworkers. However, when I made them, the dough was VERY stiff (even without putting in the fridge). I had to really scrape to get mounds and finally just pinched off dough and rolled many of them. I went back over the recipe to make sure I didn’t miss a small amount of “wetting” ingredient and I didn’t. I will definitely make them again soon!

  92. What’s your go to AP flour for recipes like this? I have King Arthur on hand, which I find works beautiful for flaky pie crusts, etc but can sometimes by finnicky, due to its higher protein content, when working with other baked goods
    Thanks so much for any input!

  93. Made this dough a day ahead, and it’s been out of the fridge for 5 hours now and is not softening. Is there something I can do to soften it up so I can make the cookies? Hope to hear from you before I have to make these for Christmas!

  94. I just made this into 16 mega cookies (laziness) as part of a cookie box for three family members. You have no idea how much restraint it took to only keep one for myself and give them five each, rather than just dividing the whole batch by four!

  95. When I made these, I divided the dough in half. I added chocolate chips as suggested in one portion. In the other half I added peppermint chips and sprinkled the tops with a little crushed peppermint candy before baking. Both were absolutely sublime! The peppermint version reminded me of a peppermint mocha. Wonderful recipe! Happy holidays!

  96. As we sit in our vacation rental condo in Portland for Christmas, I’m excited to think about making these cookies once we return to Little Rock. I DO have a question though. The teeny-tiny kitchen in this teeny-tiny condo (less than 600 sq ft) has so little storage I can’t imagine how to cook here. My husband, ever the architect, wondered what a layout of your kitchen would look like. Any willingness to share?

  97. These cookies are superb! I actually found that I preferred them over-baked, unlike many other commenters. At 13 min baking time, I found that the cookies came out with a similar texture to perfectly chewy brownie crust, which has always been my favorite part of the brownie. My cookies also flattened out but they resembled tollhouse cookies, so I didn’t mind at all. Thanks, Deb!

  98. I’m having a bit of trouble with these cookies. I agree with other commenters that they need more sugar, but also the texture is a bit off in my batch. Anyone have suggestions? They were a bit dry and almost crumbly. I even double checked the recipe after baking them, thinking I forgot a step, but I haven’t. Could it be the brand of cocoa or flour?

  99. Just wanted to report that I did not have any unsweetened baking chocolate in the house, so I subbed 3 T cocoa powder and 1 T butter per ounce of unsweetened chocolate and it turned out just fine. And I rolled them in different kinds of Christmas sprinkles before baking. They were a total hit at the office.

  100. I have made these 5 times in the past week and a half and brought to every holiday party known to man. Thank you! My first two batches were classic, but the last three I threw in peppermint chips. The red and green pools of sugar were festive and the peppermint taste great, but the chips were a bit chewy and got stuck in our teeth. I think next time I’ll try extract. I live the taste of the fudgy brownie with a bite of minty peppermint.

  101. hi deb, I made a batch- delicious! I didn’t have unsweetened chocolate so I used bittersweet and eliminated the white sugar. They came out on the dry side rather than ooey gooey. Any idea why? Maybe I have a hot oven…

  102. I made these gluten-free, and they were excellent. Used Cup4Cup GF flour, Guittard unsweetened chocolate and semi-sweet chocolate chips, and Hershey’s cocoa powder.

  103. Just made these and had my first one! Loved it – so chocolately. Moist, yet light texture. I just had another one to confirm my comments before posting them :)

    For those asking about yield, I got 18 cookies. But they are pretty big; I could definitely go smaller next time. But 2 TB to me is quite a large mound, so that’s why I made them so big. I think if I went smaller, I’d probably get a full 2 dozen out of them.

  104. One additional comment for the person who asked how they taste right out of the freezer…the answer is amazing. Maybe better :)

  105. “Stuck at work, dreaming of cookies?” How did you know? First time on this site and you already get me. I am so going to make these cookies very soon. Thanks for sharing this lovely recipe!

  106. I made these for Christmas and drizzled some melted white chocolate with peppermint extract over the top. Holy moly. They were the clear winner of the cookie plate. Thanks, Deb!

  107. I made these tonight to serve with peppermint affagato tomorrow for my NYE dinner. OH MY GOD. These are amazing. Dangerously amazing. Walking away from the kitchen now. Thank you/damn you for this recipe!!! :)

  108. I made these and YUM! Everyone loved them. I split the batter in half and put chocolate chips in one and toasted walnuts in the other. Both were fantastic but the walnut cookies were the favorite for us. Thanks for the recipe!

  109. Hi Deb! Considering how much I rely on your site, I can’t believe this is my first time commenting. I just whipped up these cookies (as promised, in the time it took for my 5 week old baby to go down and wake up from a nap) and they are perfect. I plan on bringing them to a New Year’s dinner tonight. I can only imagine how much work you put into each one of these recipes to make them so foolproof – I get stellar results from this site, every time. Thanks for being so reliable, and for sharing such delicious food with all of us. Happy New Year to you and your beautiful family!

  110. Thanks for the great recipe. just wanted to comment about the chocolate chips – I think the weight given is incorrect, as 2/3 cup is closer to 110 g. by my calculations (not 225). I use a scale for measuring so almost dumped in more than double what was called for. Not that you can EVER have too much chocolate! :=)

  111. First time commenter. Long time follower. I made these for Christmas and followed your recipe to a T and they came out perfect! Just like the ones in your pic. My family devoured them and they were definitely the favorite cookie of the night. I’m making these again for New Years Eve and adding walnuts this time. Thank you for sharing such a wonderful recipe with us.

  112. I made these, for no apparent reason. They just looked… fantastic. Holy cow these are delicious. Unreal. I didn’t have unsweetened baking chocolate so I made my own, using 3 TBL dutch cocoa powder and 1 TBL shortening, per ounce of unsweetened baking chocolate. The cookies came out absolutely perfect. Decadent and rich, and just amazingly perfect. And they LOOK just gorgeous. My kids can’t stop eating them. Except I hope they eat all of them, or I will eat all of them… Oy. I’m neck deep in chocolate. Thanks for this amazing recipe! Happy New Year!

  113. I wish to send these to a friend in Hungary. Do you think they will hold up and still be relatively moist by the time they get there? I plan to ship them the next day in zip loc bags. Thank you!

  114. Just wanted to let you know I am making my third batch in less than 3 weeks- these are now my husband’s favorite cookies. (I love how easy they are, but don’t tell him!)

  115. Finally made these tonight and they are SO GOOD. Levain cookies are probably my favorite cookies and I can confirm that these are very similar (though I’m not sure I’ve had a Levain cookie that’s been as warm as the one I just ate). Relatedly, you should definitely make the trek to Levain, I promise it’s more than worth it. I live in NYC now and take everyone that visits me. I live in Harlem but prefer the UWS location because waiting in (on) line is part of the experience. I’ll save you a spot sometime ;)

  116. Judy — Missed your comment earlier (sorry) but you’re absolutely correct. 2/3 cup would be about 4 ounces or 115 grams chips. Will fix. Thanks for the heads up!

  117. Both times I’ve made these, mine only spread the tiniest bit – they stayed pretty puffed up. I think they’re tasty, and every one of my family members have loved them, but I’m convinced they must need a little more liquid of some sort – I’ve tried shortening the baking time, but they’re still pretty dry. I’ll probably stick with your brownies – I love that recipe, and am a much bigger fan of brownies than cookies anyway!

  118. Made the dough last night and baked these this morning. They are divine! They retained their shape nicely and are perfectly moist inside. Thanks very much for the recipe!

  119. Made these today for a cooking class I was teaching. They were perfection! I got 28 -30 (can’t quite remember) w/ a #40 scoop. The set up perfectly and looked just like yours. I did take them out after 9 minutes and they were just to my liking, a little fudgy still (or plush maybe:) on the inside. Thanks for a terrific recipe. It’s a keeper.

  120. I made these using the volumes listed, and my fancy cocoa powder. They are AMAZING! It made 16 giant cookies and I can’t decide if I would rather have more, but smaller, cookies…. or just more giant cookies!!!

  121. Just made these tonight and they were fantastic! My only mistake was adding the chocolate chips while the batter was still too warm from melting the butter and chocolate. We had really wonderful chocolately cookies but there weren’t any chocolate chips because they all melted! I’ll make sure the batter is cool before I add them next time. These were definitely a hit- and wonderful with vanilla ice cream!

  122. Made these last night. They did not spread at all and are fantastic! I did put the second pan in the freezer while the first pan finished baking bc the dough was getting pretty soft. Maybe that helped them retain their shape?
    The batter was THICK at the end and I had to switch from a whisk to a spatula. I do think they need to be a little sweeter; but I expected that as I tend to like things a bit sweeter than Deb. But I don’t know enough about baking ratios to make any changes myself. Everyone that has tried them has loved them. Thanks for the great (and easy) recipe!

  123. I made these and used mostly white chips and a few dark chocolate chips. They turned out great! This recipe seems very adaptable to whatever mix-ins you like, be they chocolate, nuts, white chocolate, peppermint, etc.. Thanks, Deb!

  124. These are fabulous!!! They really are like a brownie but in a cookie. Followed the recipe, although threw in a few mint chips as well. Next time I’m going to up the salt a bit to further bring out the chocolately flavor. Didn’t have quite enough unsweetened chocolate but it didn’t seem to affect the recipe. My recipe only made about 20 cookies, but I made them larger (8 to a cookie sheet) and ate some of the batter too (of course, right?!). I like them best chilled with a glass of milk.

  125. My oh my!!! Thought I could hold out until Valentines Day to make these but company is coming tomorrow night and so I made them today. These are a chocolate lovers dream come true in a cookie. Thank you for pursuing a chocolate cookie so worthy. I did make a few adjustments for high altitude here in Colorado and they came out perfect. Many thanks.
    p.s. yield was 3 dozen. my scoop is 4t.

  126. Oh my goodness, these are amazing. Made them with my 3 year old to chase away the chill of a -10 degree weekend and we both can’t get enough. What is the magic thing that keeps these soft and piled high, without spreading? They are exactly the consistency I always want for my standard chocolate chip cookies but I can’t ever achieve it.

  127. These were so delicious! So rich and moist, truly a brownie in cookie form. I swapped out some of the chocolate chips for butterscotch chips. They are so yummy, my new favorite cookie recipe.

  128. Thanks Deb!

    I just made this recipe for a friend’s birthday and they are AWESOME :) I got 12 giant cookies (52g each) plus 11 two-bite sized cookies (which I topped with fleur de sel and I’m keeping — I’m generous, not stupid).

    I had to tweak a bit the recipe since it’s really difficult to get unsweetened baking chocolate in Spain, but reducing the amount of sugar from 200g to 190g (combining brown and white sugar) and increasing the amount of cocoa powder (from 45g to 50g, compensating the flour accordingly) did the trick perfectly. It’s just a wonderful easy recipe worth repeating over and over.

    PS: I think this is my first comment here but I’ve been reading you since 2008 and made a ton of your recipes (all with great success). So thanks for all the yumminess

  129. These are the most chocolately cookies I’ve ever had. And so not sweet. So much not sweet that I just came back to check the sugar amount…yikes, I used 1/2 C instead of 1 cup br. sugar! Still.. they are delicious. I use so many Smitten Recipes, I need to buy the cookbook asap. Thanks Deb.

  130. Made them earlier in the month…cooking from frozen right now in celebration of the storm…we have two inches of snow in Northern Virginia and are supposed to get 20 -30 inches!!

  131. Made these an hour ago because I was in the mood for baking :) I wasn’t able to get unsweetened chocolate, so I used 85%. Because other commenters mentioned they were not very sweet, I used the amounts of sugar in the recipe. Also added walnut pieces instead of chocolate chips. Froze half the dough, baked the other half and just ate a warm one. They’re so good! Fab recipe, thank you!

  132. Holy sh*t, these really do taste like brownies! I have become very wary of recipes like this because they usually don’t live up to my brownie standards, but these are really spot on.

    I subbed the unsweetened chocolate with chocolate chips because I’m low brow and I subbed the called-for chocolate chips with walnuts for an extra crunch

    Will def make again!

    (Also, mine did not hold their shape like Deb’s did, but that did not affect the taste or quality of these cookies.)

  133. I like chocolate, but can just as easily leave it. I’m not a brownie girl at all. I never comment on recipes. These are AWESOME. Super easy to make. I followed the recipe exactly as writen and mine came out as pictured. My guy LOVED them (and so did I). As an aside, your directions, pictures and the thoughtfulness of your recipes are equally as great. I now plan on making many of your recipes – sweet and savory. Thank you!

  134. had the first department meeting after becoming head of department this year and made them to bring them to work. let’s just say that bribing of my coworkers was successfully accomplished. everybody is swimming on a wave of chocolate-y bliss. thanks for this recipe!

  135. I now have made 2 batches of these yummy cookies. The first dozen, I scooped out and baked for 11 minutes. They were good, but I kind of wondered what all the fuss was. I rolled the rest of that batch into logs and sliced them, cooking only for 10 minutes. Wow! Funny that such a small change completely altered these cookies from good to fantastic! I let them sit on the cookie sheet for about a minute and that really helped-otherwise they are pretty fragile. Sending them with my daughter for her 7th grade class tomorrow….

  136. Hi Deb,
    I love all your recipes. Your favorite brownies are a staple in our freezer. I’m making these now and I’m curious whether, after 30 mins of refrigeration, I can pre-scoop the dough and freeze it as individual cookies, then bake a few off whenever I feel the need. I know you suggest slice and bake but I’ve seen you suggest pre-scooping for other cookie recipes. Curious if it will work here. Thanks!

    1. Jordana — I haven’t done it with these cookies yet but see no reason that you could not. I do it with most other cookies of this style.

  137. To answer my own question in case others are wondering, yes they can be pre-scooped and frozen- then baked later (13 mins in my oven). They keep their shape, and wow are they delicious. Possibly the most decadent cookie I’ve ever eaten. Yum

  138. These should be illegal! And I can say that I probably even made mine “wrong,” somehow! I used a stand mixer (because it’s new to me), and subbed three egg yolks instead of two eggs (because I’m collecting egg whites for meringues). Not sure if it was over-beating or the yolks, or something else, but my batter came out very dry and crumbly, and dense. I had to compress it into balls for baking, which yielded a super-thick, kind-of-crumbly, but ridiculously yummy brownie-bite.

    I’m definitely going to try these again, maybe less flour and normal eggs.

  139. Made these for my daughter, son in law and two little grand daughters who were visiting from across the country. I used cocoa/butter for all the chocolate, and when I tasted the dough I added another tablespoon of sugar because for me, it seemed not sweet enough. Chilled the dough overnight and scooped them chilled. They were not quite as plump as Deb’s and were a bit delicate. Also, a bit crumbly to take on a picnic, but ultra chocolate tasting and soft even on day three. I have to admit to liking my sweets sweet. These were just sweet enough. Thanks, Deb!

  140. Hi Deb, I made these last night and they were utterly delicious but they flattened unlike yours in the pictures above.

    I have noticed when I’ve made some of your cookie recipes before that I need to convert the oven temperature from fahrenheit to celsius and then also need to account for fan-assisted oven.

    When you bake cookies/cakes do you use a fan oven or a convection oven?

    I am wondering if that may be the reason why my cookies come out flat?

  141. Hi Deb, Mine did not puff up either. . . Plus, they taste too dark-chocolaty and not enough sweet which is making me wonder if I did something wrong there. Are they SUPPOSED to not be very sweet and tend more towards a dar-chocolate-y taste? Much thanks, Juhi

  142. Such a great recipe! Just made my second batch and added some cinnamon and chili powder to make it more of a Mexican-spiced flavor.

  143. Oh my gosh, these look so delicious! I’m always wary of chocolate cookie recipes because I have those brownie-like expectations for them, and I’m so glad you nailed this for all of our sakes :) I’m excited to make them!

  144. These cookies taste amazing and they bring back sweet memories! Thank you for the recipe. I just wanted to ask: Was sugar supposed to melt while baking because when eating cookies I could hear it cracking in my mouth? And just a note for those who had problems with cookies spreading too much. It might help if you choose a brand of butter that isn’t too soft at room temperature. At breakfast I use one brand of butter that is very easily spread almost immediately after being taken out of the fridge but this brand is not a best choice for baking cookies or other dessert with similar dough because it softens too quickly.

  145. These are insane. We love them. I’ve made them so many times that I have to work out more to keep up ;-) Thanks Deb for another amazing, delicious, and very simple recipe!! :)

  146. I made a triple batch of these last week and shared them with a lot of people, all of whom agreed that they are 1) truly brownies in cookie form and 2) dangerously amazing. And they don’t even know how quick and easy they were to make! I will be keeping some of these in my freezer at all times from now on.

  147. Hi there! I just made these cookies last night and the flavor is PHENOMENAL!!

    But mine came out very dry and crumble easily as I snack on them just the day after. Is there something I might be doing wrong or a way to amp up the moisture level?

    1. Kristine — I’m not sure what happened, unless they were overbaked. They should be soft in the center otherwise. Perhaps try a minute or two less next time? Good luck.

  148. Gyahhh these are in my oven right now and I’m so excited to try them!!! Thanks Deb for giving the best recipes. :)

  149. Message from home quran learning, I’m always wary of chocolate cookie recipes because I have those brownie-like expectations for them, and I’m so glad you nailed this for all of our sakes :)

  150. These are some of the best cookies I’ve ever made. So decadent but easy to make. Thank you for this little treasure of a recipe.

  151. Hi I’m a newbie on your page so let me begin by sending hugs all the way from India for your beautiful blog! :)

    My boyfriend loves chocolate and I really want to surprise him with this gorgeous recipe but he has diabetes, of the insulin dependent kind. :(

    So my question is whether this recipe will turn out as fabulous as it looks if I substituted sugar with Splenda (or some such)? Or should I just abandon hope? :(

    xoxo

  152. I had an issue too. Our cookies were delicious but hard as rocks, and didn’t spread at all but stayed in little balls while baking. I suppose we’ll just have to crumble them up and put them in ice cream (sigh).

    Neha, I did use a sugar substitute for the brown sugar, a splenda/brown sugar blend, and that might have been my problem.

  153. I loved these! So close to my Auntie Cookies brownies! They turned out perfectly and I was able to get 31cookies. My husband commented “only 31?” but they are so delicious, 31 is more than enough. Thank you for sharing these recipes!!

  154. Hi deb, thank u for the recipe. I was really excited to try these and i did but i had a massive issue. I tried 2.5 batches, made them all separately, not a big batch togther. The reason i made it 3 times is i cant figure out why my cookies are flat. They go in hard balls coz of dough resting overnight in the fridge n fall flat as they cook, n spread 3 times the size. I rechecked the recipe, tried freezing the dough, chilling it overnight, chck the oven temp, baked at 175 c , tried a higher temp, lower temp. I just cant seem to know what the prob is. Can u kindly please figure this out.would really appreciate it. Also can i substitute the chocolate in the recipe with compound chocolate. ??? Awaiting your reply. Thank you

  155. A roll of these awaits its cooking time in my freezer as I write this! My only question is: how do I account for the frozenness of the dough when I decide to put them in the oven? Should I allow the dough to thaw a bit? Should I cook them straight out of the freezer? If so, how does this affect the baking time/heat? Thank you (:

  156. These have been my go-to thank you/impressing new friends cookies ever since you posted this recipe. Simply wonderful. I’ve also definitely subbed the baking chocolate for semi-sweet chips on more than one occasion while decreasing the sugar to 3/4 cup and the results have been (almost) as lovely as the original recipe.

    I’ve had someone tell me these cookies were too chocolatey once, can you believe it?? Wimps.

  157. Yup yup yup these are amazing. I’m in my first trimester and these are seriously the only dessert I can tolerate at present (the horror! I know, it’s sad). So now my “approved” foods are bagels, avocado toast, and these! I don’t hate it. :)
    Also, these were DEVOURED at a 4th party last night! Even the guys loved them. Thanks for another amazing recipe!

  158. These cookies are divine and so easy to make. This was my first baking project ever and I could only do it because your instructions were so simple and the ingredients so accessible (plus the pictures are mouthwatering). It’s so refreshing to see a recipe with ingredients that we can easily find in our pantry or at the stores. Thank you!!

    I followed the volume measurements instead of weights, and cooked the cookies for 11 minutes. My batch made 22 cookies, the last few were a bit bigger in size. Cookies are dense, decadent, fudgy and just perfect.