Better-than-Brownies Chocolate Cookies
The title essentially says it all. Having trouble deciding between making cookies or making brownies? Your problem is now solved – bake these beauties up and you get the best of both worlds. This is yet another installment of cookies I made as a result of the Top 10 list you all helped me create. I have loved trying new cookie recipes each week, and with this being the next to last recipe (next week is ginger cookies!), I’m going to have to come up with another food genre to get input on. Any ideas? Maybe favorite recipes with summer fruits, ice cream flavors, ethnic dish or something like that? Feel free to throw out some suggestions.
Now we must get back to talking about these cookies. They are not for the faint of heart, and if you are only a fair-weather chocolate fan, these will either fully convert you or may be too much for you. Since I am an all-chocolate-all-the-time chocolate fan, it goes without saying that these cookies razzled and dazzled me to the point of wanting to hide them from others. I didn’t really hide them, but I was tempted. Actually, it wouldn’t hurt to stash a few of these in the freezer for when chocolate hunger pangs strike. A quick turn in the microwave and you will be beyond satisfied.
I tried to determine if I really think these cookies are better than brownies. That, of course, required serious research. Research, in this case, would be defined as taste testing. And the result is – I just can’t choose. These cookies are rich, delicious and are like a jolt of espresso for your taste buds. But brownies, oh brownies. In all of their dense, fudgy glory and endless variations… they just can’t be replaced. So, be prepared to make these, love them, and then alternate between them and your favorite brownie when you can’t decide if you want a cookie or brownie.
I’m normally not a cookie dunker, but these were absolutely superb dunked in a glass of cold milk. So pour yourself a tall glass and enjoy! (And then come back and let me know if you think these really are better than brownies!)
More chocolatey goodness:
Chocolate Ice Cream
No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Chipster-Topped Brownies
Cookies and Cream Cheesecake Brownies
French Chocolate Brownies
Better-Than-Brownies Cookies
Ingredients:
16 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1⅓ cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1½ tablespoons of dough (a medium cookie scoop's worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Adapted from Culinography)
All images and text ©
Your cookies look terrific – so rich and delicious! Love that first pic!
Hi all.
I see the last comment is from 2013, but I comment on the first post, hoping this might help some who want to make this recipe. I was a bit afraid after reading all the comments of the cookies that turned out flat or the dough, liquid. I am french, so I had to translate all the measure (cups) into weights – I saw someone was asking for the weights.
Anyway : As your recipe worked perfectly for me, I’d like to share a few info:
– add salt
– yes! let the chocolate/butter cool down before adding it to eggs, etc.
– weights : 400g of chocolate to melt, 6 soup spoons of butter, about 270g sugar, 150g flour, 120g of chocolate chips.
It is actually TOO tough, as a mixture. Great to scoop, but hard to mix with a spoon! 🙂
*lest post is from 2011.. obviously.
After seeing so many comments on the cookies coming out flat I was a bit apprehensive about trying this recipe, but the pictures looked so good I had to try. Also,like Mag, i’d like to share a few tips: When preparing the batter I let the butter and chocolate cool down completely before mixing it with the rest of the ingredients but when I did a 3 cookie test-batch they came out flat. I covered the batter and put it in the fridge for a full night’s rest. When I baked the cookies in the morning they came out beautiful, chubby and chewy as seen and read in the post. Also straight after coming out of the oven, I sprinkled coarse salt on them which made them even better.
So here we are in 2014, and I tried this recipe after reading all the reviews. It works, people! Here is how I did it, without weighing ingredients or using special flour:
1. The chocolate and butter mixture needs to be cool enough to stick your finger in the middle without getting burned.
2. After you prepare the batter, refrigerate it for 1.5 – 2 hours. It will go in the fridge looking like the brownie batter everyone complained about, and come out looking like cookie dough. Voila! You still need to use two tablespoons to drop the cookies onto the pans, but it’s solid enough.
3. Bake right away and put your dough in the fridge in between batches. This prevents too much spread with every cookie dough ever. Cool at least almost-completely on the baking sheets (torture for the few-panned bakers like myself) or you will have messy-destroyed hot brownie, not a cookie.
4. Make sure you bake it enough. Yes, beware of over-baking. But they will rise a bit and perhaps look almost done, and still fall flat when you cool them if you don’t bake them long enough. I made big cookies (2 tbsp dough, roughly) and did 12-14 minutes instead of 10-12. Mine were crackled-brownie looking, puffy in the center, gooey on the inside, perfection like the picture, but bigger (I made 22 cookies from the recipe).
And I just did the recipe like it says, with a little common sense!
i saw the picture on tastespotting and clicked it in less than a second! WOW. a cookie that has got that brownie surface. i’m loving it! have bookmarked it. thank you for the recipe. i think i may just have found the cure to my monday blues/dark days of depression and so forth. love it. xx
These look amazing!!! I can never get enough chocolate!
Seriously yummy!
I can’t show this to hubby, or else I’ll have to make them today! =) If only I had time…
All I have to say is I am wiping the drool off of my face.
Thanks!
Wowee! I bookmarked this page on Delicious at the speed of light! As soon as it’s cool enough to turn the oven on again (maybe November here in Texas!) I’m making these!
You know ever since high school, I’ve always like brownies more than cake or cookies. I even have brownies for my birthday. These look like something I’ll have to try. Thank you for sharing.
These look really good, esspecially with that glass of milk! Yum
Pure decadence!
I just made these cookies an hour ago… and I had 2 cookie sheets with 15 cookies in each and 1 cookie sheet that has 6 cookies… the first 2 cookie sheets, I baked it for 10mins. The cookies stick to the pan, though it has that cracks that the pictures have, and it’s a pancake-like thin, I can’t even lift any one of them…
The last batch with just 6 cookies, I baked it for 12mins. It’s same as the picture, and taste incredible (though a bit sweet for me, even though I put just a cup of sugar) …
So the bottom-line, make sure you check the doneness right… It’s hard to tell but now I learned my lesson… I just wasted more than $10 for the ingredients… Well, I can still eat the 5 cookies remaining in the last batch! 🙂
BTW, mine was very scoopable… I did let the chocolate-butter mixture cool to room temp. Then I let the batter sit for 20 mins, before preheating the oven and scooping it to my cookies sheets…
You have the best recipes and this one has to be one of the most chocolatey (how do you spell that?)
I am on my way to the kitchen to make these after the salmon loaf and eggplant. Dinner has to come first or we will be eating cookies for the main course.
OH, those look SO good! I know I could eat the whole plateful in one sitting! 😉
Darnit girl, I just made chocolate cookies last week and now I’m dying to try these! Guess I’ll add another chocolate cookie to the list!
Ooooh, can’t wait to try these!
I found this recipe on tastespotting, and though I usually never make chocolate cookies, but you totally won me over here!
I love that crisp looking exterior and the gooey center… Looks like a brownie trapped in a cookie’s body 😉
The dunked one looks like it’s crying to be eaten 🙂 I like your idea for favorite ethnic dishes. If you could give me a good pad thai recipe I’d love you forever 🙂
A very very similar recipe is my favorite!! I also vary them by making brownies out of the same recipe, with a touch more flour, for the same taste, with different texture! Yours look delicious though!
I love these cookies! We always finished them with a good dusting of powdered sugar. Yum!
beautiful cookies! I’m waiting for that one to topple over, into the milk….perfect for us chocoholics
These look amazing, as always!!
Mmmmm!!!! Love a brownie kind of cookie. I’ve made a similar one that I really like, but these definitely have more chocolate as I look at the ingredients!
And concerning what other things you should post–picture me sitting at a table with a spoon in each hand, rhymithically pounding the spoons on the table and shouting, “ice cream, ice cream….” ; ) jk
Pretty much everything you post looks fabulous! Great photography skills as well.
These are so good, but I use gluten free flour.
http://www.alovefornewrecipes.blogspot.com
Wow, these look sooooo good! And no espresso or coffee in it! yes! I’ve seen so many brownie cookie recipes that have either or in them and ew!
Seriously better than brownies?
It looks so yummy, I saved it in my recipe box, I will definitely try it. I’m a chocoholic and this is driving me nuts.. Thanks for sharing the recipe 🙂
I think those are going to be my next recipe to bake!
I am thinking of making these for a bake sale, I always try to make something a little different than a standard chocolate chip cookie… will post again if I do make them. Has anyone made them and if so do you think they are a good bake sale item?
These look sinful! I just wanted to thank you for my tea towel, I love it!
So, my dear dear cousin… when can I start making requests for our visit? 😉
Ok, I just made them, and they are DE-LISCIOS!!!!!!!!!! Perfectly chewy! Also, I hate cutting brownies, these are much easier to serve and eat.
*DE-LISCIOUS!*
OH GOSH…. loving the food porn! lol.
im gunna have to try this.
These cookies look amazing- the flavor of a brownie in a cookie proves the existence of God! Now all I need is a glass of ice cold milk!
Thank you for making me these wonderful cookies for my birthday. However, I think you should freeze the extra (extra?) ones. Then when you want a treat take them out of the freezer. lay on the counter to defrost a few minutes while you make coffee. The coffee is to dunk them in instead of the milk! Much better now, don’t you think
what kind of chocolate did you use?
have you tried adding salt either in the recipe or sprinkled on top?
these look incredible!
Holy pastries Batman! That sure makes my skirt fly! Now Im seriously craving for some of that! Delicious!
Made this recipe today! cept I couldn’t get the consitency thick enough to form cookies so I just made brownies.. VERY YUMMY nonetheless..
You’re great.
I was dreaming about chocolate cookies last night so I looked on tastespotting first thing in the morning. I just finished making those cookies. I replaced the chocolate chips with toasted pecans and the results were deliciously fudgy. The only downside is that my cookies aren’t as pretty as yours. They didn’t that cracked, glossy surface, but they still taste awesome.
obparker – I used Ghiradelli 60% bittersweet chocolate.
I haven’t tried sprinkling salt on top, but I will try next time, thank you for the suggestion!
Lizz & Bunney – So glad that you both enjoyed these cookies! Thanks for stopping back to give us the scoop on your results!
I just made these..blah they didn’t turn out at all! I did a test batch with 6 and it turned out more like a cake and really flat. My batter was really thin so I added more flour and I think that was the problem! I put them in a pan to try to make brownies and it turned out more like a cake..a delicious cake though!! haha
I added fresh cherries to the batter and mint chocolate chips. Yum
We made these over our holiday Cookie Day and the results were pretty awful. Like Mai said a few years back, the dough was more like batter. There was no way to scoop them into any formable shape. We added flour and they ended up turning into rocks. I think there should be an added direction to cool the batter, or maybe this recipe does not work in high altitude. Bummed because they look so good in the picture!!
Hi Mai,
I’m so sorry that these didn’t turn out like you had hoped! It sounds like you still had a decent result, which I am happy to hear! The cherries and mint sound like they would be delicious additions.
I hope you’ll try them again!
I made these last night and they are delicious! So good with a glass of milk. I didn’t line my baking sheets (didn’t have parchment) and they still turned out great and look just like your pictures.
Jen – So thrilled that you enjoyed these cookies! Great to know that you can use un-lined sheets as well, thanks for sharing the tip and your results!
I made these last night and really, I want to love them – I’m chocolate obsessed. They sent me a bit over the top. I’ll try one again this afternoon. Might just be a bit too intense for my usual nighttime pigout. Thanks : ) for the recipe.
This looks awesome! Definitely a must-try!
Hi I just love your Wonderful Cookies. May I ask how is the texture like.. is it more chewy, hard or soft? Cheers Olivia
I just made these and I have to say they’re delicious. One problem though, when I baked them, they turned out to be pretty thin, almost waferlike, but you could still tell it was (supposed to be?) a cookie. I wonder what I did wrong, I’m looking over the recipe and I still don’t see a problem. Oh well, they’re still delicious, and that’s the part that matters, hm?
Hi Olivia,
These cookies are on the soft and chewy side of the spectrum.
Well Michelle, you’ve done it again! First it was your Chocolate Chip and Pretzel cookie bars and now these! I am forever a fan of yours and will come to you when I need a killer craving fixed or an impressive goody day treat to give to my hubby to take to work! These were definitely better than brownies. Super yummy! I’ve posted them on my site (and added you as a favourite, thank you!) and will now go devour another one with a tall glass of moo! I think they’ll be gone in no time and then I’ll have to make them again (maybe this time with some grated orange zest? Mmmm…)
PS For thise that had problems, try measuring with a scale. Does the trick for me every time!
Hi Cari,
So glad you enjoyed these! And I totally agree about weighing ingredients – I do it faithfully and I think it’s really the only way to get truly consistent results!
This recipe doesn’t make sense to me as written. Just reading it, half a cup of flour seems wholly inadequate for the amount of liquid ingredients. I went ahead and made it as written, and as I suspected the batter was very runny and there was no hope that it would hold a cookie shape. I added more flour a quarter-cup at a time until the dough could be scooped, in total I put in 1 3/4 cups flour. With the increased flour, the baked cookies look like your pictures. I also added salt to the dry ingredients, as the omission of salt from such a rich sweet recipe is inappropriate. Cook’s Illustrated published a very similar recipe that I’ve made many times, which calls for 2 cups flour and a full teaspoon of salt. More power to anyone who had good results from this recipe as written, I’ve no idea how you did it.
I too, have no idea how my cookies would ever look like the picture.
msdarkling – I appreciate your comment but I certainly had success with these cookies using the recipe as written, and others here have made them successfully as well. This same recipe was featured on at least 2 other blogs prior to my making it with the same ingredient quantities.
In addition, a very popular decadent dessert is “flourless chocolate cake” that typically is comprised of only chocolate, butter, sugar and eggs – no flour at all. The texture is dense, rich and fudgy, which is very similar to these cookies.
the picture with the cookie after being dunked into the glass of milk loooooooooooooooooks absolutely divine, its crazy 😮 I WILL MAKE THESE SOON! 🙂
Wow, these are brownies conveniently packaged as cookies! The only way I can describe them is “chocolatier than chocolate”, and I mean it in the best way possible. Seriously decadent cookies. Great recipe!
My my my .. all ur pictures is really tempting me to make them all at once! Wanna ask is this cookie chewy inside?
Hi Simmone,
Yes, this is a chewy cookie. I hope you try them and enjoy!
I made these yesterday and they turned out amazing! Thanks so much! See them here. 🙂
http://hotpolkadot.com/2010/02/25/the-debate-brownie-or-cookie/
I totally stressed about making these cookies as I never melted that much chocolate in a double boiler! I am glad I did because there is nothing to stress about! very easy. These cookies are good but you have to be careful about what chocolate you buy. I bought Ghirardelli bittersweet 60% cacao 4 0z. and 4 0z. of 70% cacao. The rest I used nestle semisweet chocolate morsals. . I think because the cacao ratio was high, I should have upped the sugar?? not sure. appearance is impressive, texture was also great. Very rich tasting. Will make again but change the chocolate that I use. 🙂
I had to repost about these cookies. Hubby and I tried these cookies BEFORE breakfast this morning and WOW! they taste AWESOME! They definately need to rest a bit after comming out of the oven. Not sure if I would change the type of chocolate now cause I really liked them this morning!
I tried these… and they came out a bit sticky. I thought they just weren’t done, so I put them back in the oven for about 4 minutes, and they were stick super sticky when I took them out. What could I do to prevent this next time? Besides being sticky (they wouldn’t even remain their cookie shape!) they were delicious. I needed a lot of milk – yummm!
I’m trying the homemade oreos next, woo hoo!
I’ve been saving this recipe for months and finally tried it last night. I used the Ghirardelli bittersweet 60% cacao and Nestle semi-sweet mini chips. The cookies are very delicious, but the batter was very thin and the cookies turned out wafer thin for me also. Although I did get the beautiful crackle like your photos. I may try adding more flour next time (or weighing ingredients – never tried that before!) With the remainder of the current batch, I’m thinking they will make perfect ice cream sandwiches – I think they will turn out terrific! Love your blog!
The butter to chocolate seems a bit strange; usually it’s a tablespoon of butter for every two ounces of chocolate. How did yours not seize up?
My batter was runny too, but these ended up making some delicious (and gooey) brownies! I’ll try measuring the ingredients by weight next time. Thanks.
I think I could eat the entire plate!
Love chocolate. Love brownies. Love cookies – these look to die for!!
OH MY…these look so good!
Made these just now, they flattened out for me too! I even tried chilling the dough wondering if the warm chocolate is making it not set up. Also tried adding a little more flour after the first batch. They’re good, they just spread out a bit too much for me, not poofy like the ones in your pic! Thx for sharing it though!
My daughter is making these now. She had no problem with the consistency, they were easily scooped with a cookie dough scoop but the first batch stayed in a ball shape, so the next batch she flattened a bit. I like the taste but they are not sweet enough for my daughter and they definitely didn’t come out as pretty as yours did. Also could probably use salt. Thanks!
I just made these. While mixing the batter, I wondered if the 1/2 C flour was a mistake, as the batter seemed too runny to do anything but spread all over the cookie sheets, so I read all the comments to the post to see if there was a correction somewhere. After making sure that 1/2 C flour was indeed the correct amount, I decided to go ahead and try to scoop the batter and make cookies, rather than pouring it into a pan for brownies. It was certainly more runny than any cookie batter I’ve ever made, but to my surprise (and delight) the cookies did retain their shape in the oven. I got that beautiful crackly surface that looks so appetizing in your photos, although, like others who have commented here, my cookies came out wafer thin (5/16 of an inch thick, to be exact). However, they taste amazing, and as another person said, they would make superb ice cream sandwiches.
I just made these cookies and they are sooo awesome! I am thinking of sandwiching vanilla ice cream between two cookies and serving them to friends at one of our casual dinners.
Oh no, brownies and cookies in one! I will be hooked for life!
These cookies look amazing!
My goodness, do these ever look good! My suggestion for the next group of recipes would be summer vegetables – tomatoes, zucchini, eggplant, etc. My garden will be exploding soon and I need as many recipes as I can get my hands on.
Hi Not to be a drag but would it be possible to substitute cocoa somehow or at least in part to cut the cost of these brownie cookies? I need to make them on a larger scale to use for ice cream sandwiches…….. Any suggestions would be greatly appreciated. Many thanks
I was wondering the same thing! I thought I’d take a stab at it and made them substituting plain ol’ unsweetened cocoa powder and vegetable oil for the bittersweet chocolate (3 tablespoons cocoa powder + 1 tablespoon oil = 1 oz. bittersweet chocolate), then mix that with the 4 tablespoons butter (I just melted it slightly and mixed into the cocoa mixture). They turned out great, just like the pictures! And boy are they fudge-y! I think this way might also eliminate the liquid-y issue some are having since it’s never very warm to begin with. Mine were very easy to scoop. Thanks for the great recipe, Michelle!
Hi,
These cookies look sooo good! I love chocolate and cookies that go nice with a glass on milk. Thanks for sharing the recipe 😉
Angie
I have been wanting to make these since you posted them! Why did I wait? These are incredible! I want to add coffee to them – any suggestions on how to do that?
thanks,
Gretta
LOVE the idea of these….tried them….got the same runny result. Came out of the oven nicely, but a little flat. They taste marvelous…..but don’t look like yours. Can you offer a bit of advice? Mine are pancake flat, and are even lighter in color. They have the sheen, but not the crackle.
THANKS 🙂
This is a great blog with beautiful photos, I’m really enjoying it!
I have two comments on this recipe. I’m an experienced baker. I haven’t tried this particular one yet but have tried others much like it. The ones that didn’t yield a runny batter were the ones that had the eggs beaten to ribbon stage with the sugar, then combined with the other ingredient. The ones that did yield a runny, thin batter that baked up into chocolate pancakes ! rather than cookies were ones like this one. What I’m curious about is #1) What brands of flour were used for the successful results above, and what brands used for the unsuccessful ones. All-purpose flours vary quite a bit from region to region, in terms of how much gluten and how much starch they contain (“harder” vs. “softer” flours, etc.) I’m wondering if a starchier flour might work better with this recipe.
Regarding weight measurements rather than volume, I agree, weight is much more reliable – however the above recipe didn’t provide weights so there’s no way we could’ve used weight measurements. Michelle, do you have the weights? If so I’d love to have them.
Thanks so much for such a beautiful blog, and also for any responses that may shed some light on my theories….
Hi Angela, Thank you for the kind words on my site, much appreciated! As for your question – I use King Arthur Flour unbleached all-purpose flour for all recipes calling for all-purpose flour. According to Cook’s Illustrated, that particular flour has an 11.7% protein content.
As far as the weights go – I use a scale (the Escali Pana) that has weight measurements but also volume to weight conversions. If you don’t have a scale with volume conversions, this chart is super helpful:
http://www.kingarthurflour.com/recipes2008/master-weight-chart.html
Okay, I tried the recipe but I used chocolate chips (Nestle’s semi-sweet chocolate chunks to be exact). It’s not the flour although it is indeed better to measure that by weight rather than volume….but, it’s the chocolate. The chocolate chips just set up (upon cooling) better than some of the bars. The one thing I forgot is to decrease the sugar a bit as semi-sweet has more than the chocolate specified in the recipe, but the recipe worked anyway, just a bit on the sweet side. I waited about 20 min. or so after the dough was mixed to let it set up and it did so beautifully.
Michelle, I’d love to know which kind of chocolate you used because yours was evidently one of the bar-types that sets up well, I’d like to try and duplicate your effort!
Hi again Angela! I use Ghiradelli 60% bittersweet chocolate baking bars (they come in 4 oz bars).
Dear Michelle,
first of all, I would like to thank you for sharing your recipes and experience with us on your blog. However, there are a few things I would like to indicate.
My friend and I have just finished baking your cookies, or so we thought they ought to be! I will not say they are not utterly delicious, but they look horrific ! We have a dinner tomorrow, and this is a complete if not utter disaster!!
I do not know what went wrong, for we followed your instruction to the tee.
The outcome was more of a sheet of chocolate instead of cookies! Please give us your feedback, for it will be much appreciated.
Thanks again for your time and effort.
your,
S.
Hi S, I suspect that the batter might need to be chilled if it didn’t firm up enough sitting at room temperature.
I made these this weekend and they looked exactly like your pictures! I was very excited that they turned out. They were a little too bitter for my taste. Do you think that using semi-sweet chocolate bars would work just as well?
Hi Tanya, If you found them a little too bitter, you can definitely sub semisweet chocolate for the bittersweet. Glad you loved them as much as I did!
I. Can’t. Stop. First, your Chewy Brownies, now these cookies…too much chocolate amazingness to handle. Unfortunately (for my thighs), the Boy requested I make him ice cream sandwiches for his bday and this is the cookie recipe I used. Paired with Ben and Jerry’s Mint Chocolate Cookie ice cream, these were heaven! The pictures are horrendous, but I’ll link to it anyway. Thanks again!!
http://bakingwithbuttermilk.wordpress.com/2010/10/24/mint-chocolate-chip-ice-cream-sandwiches-and-a-bwb-birthday/
So glad you loved these Caroline, thank you for sharing your post!
I made these exactly as described and the batter was too runny to form a cookie shape. I added more flour which worked, but the taste wasn’t so great. What was the consistency of your batter? Was it cookie-scoopable or more pancake batter-like?
Hi Kristin, My cookies were definitely scoopable. Was your butter/chocolate mixture still hot? If so, that could have caused the batter to thin out. If you want to give them another shot, let the chocolate/butter mixture cool to room temperature before adding it to the batter.
I made these incredible cookies last night with great success! After I first mixed the batter it was incredibly runny as some of the other comments here have mentioned. After reading the comments I was very unsure of how to proceed, so I just walked away from it and left my batter sitting on the counter for about 1/2 hr/45 min or so. When I came back to it, it had thickened up perfectly and baked exactly as they were supposed to. Michelle, I think you were right about the chocolate mixture being too warm. It needs to cool first! Thank you for such an excellent recipe!
You are welcome Amy, I am so happy to hear you had success! Thank you for sharing!
I just made these and they were super runny an wafer thin as well. Taste good but I wanted to give them to someone but had to scratch that idea because they were so ugly lol! I baked 6 or so of them as a test and when that didn’t work out put the batter in the fridge to harden up a bit (1 hour or so) and that didn’t help at all, as soon as they were in tw oven they flattened out again. The rest of the batter is in a brownie tin so hopefully they work out ok!
I am just finishing up my last batch of these, and I have to agree with everyone who said “Cool the chocolate before adding it!” – I did, and the batter turned out to be just slightly stiffer than regular brownie batter, but the cookies didn’t spread too much and turned out perfectly. I wound up putting the chocolate/butter in the fridge for about 7 minutes before adding it to the eggs, and it was still perfect.
Thanks for sharing a great recipe!
Hi Carrie, Thanks so much for stopping back to share your experience with these cookies. I’m so happy to hear you loved them, and thank you for sharing your tips!
i followed this exact recipe, and they were delicious! However…they were paper-thin and a DISASTER to get off the parchment paper! I am never making these again!
Michelle- I’ve got these in the over as I type and they smell wonderful. The batter was thinner than I thought it might be, but duh, not much flour in there. I poked my head in the oven (well, kind of) & all seems to be going well! Starting to look just like yours. My honey who is outside and has been all day wood working will be thrilled when he walks in the house to these! Thanks so much!!
D
That was to be oven, but I’m sure you got that 😉
Drat! Reading these comments as the brownie/cookies (or pancakes as they seem to be) went into the oven. I am in a hot climate – maybe that made a difference?
The batter did seem way too runny, lucky i had a little leftover so will add more flour. Either way, they are TASTY!
Thanks
I just made these decadent morsels. My first batch was really thin, and since I didn’t use parchment paper they fell apart (but still tasted awesome). Not to be discouraged, I added around 2 Tbsp of flour to the recipe and buttered and floured my pan. They turned out perfect! I love the intense chocolate flavor and my roommates love me!
Just an update! My honey said these cookies we’re one of the best I’ve ever made! Yes, the batter will SEEM runny, but DON’T add more flour because they’re be more cake like if you add more flour. That’s the beauty of these cookies, the fact that they’re like a cross between a cookie and a very chewy, fudgy brownie! Absolutely perfect Michelle! Thank you so much for sharing!
I had the same runny batter problem. Thought about making brownies with it. Went ahead and added another cup or so of flour. I baked them on greased cookie sheet. You would have to use parchment for sure without the extra flour, and even so I imagine the batter would be way too thin unless you let it sit for a while and harden up. So, those are your choices. Wait or add flour or make brownies. Either way, some note should be made in the recipe as to letting the batter/dough sit or chill for a while. I was confused, for sure.
Oh, and a bit of salt doesn’t hurt either