Better-than-Brownies Chocolate Cookies

chocolate-cookies-main

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.

chocolate-cookies-milk

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!)

chocolate-cookies-dunked

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

Yield: About 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Ingredients:

16 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1⅓ cups granulated sugar
1 teaspoon vanilla extract
ยฝ cup all-purpose flour
ยฝ 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 1ยฝ 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.

(Adapted from Culinography)

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215 Responses to “Better-than-Brownies Chocolate Cookies”

  1. Tracey on July 22, 2009 at 12:49 am

    Your cookies look terrific – so rich and delicious! Love that first pic!

    Reply

    • mag on March 21st, 2013 at 3:09 pm

      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! ๐Ÿ™‚

      Reply

      • mag on March 21st, 2013 at 3:17 pm

        *lest post is from 2011.. obviously.

        Reply

      • T on April 20th, 2013 at 1:48 pm

        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.

        Reply

    • Christie on April 21st, 2014 at 8:41 am

      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 โ€“ 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 itโ€™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 donโ€™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!

      Reply

  2. diva on July 22, 2009 at 7:24 am

    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

    Reply

  3. Meghan on July 22, 2009 at 7:50 am

    These look amazing!!! I can never get enough chocolate!

    Reply

  4. sherri on July 22, 2009 at 8:07 am

    Seriously yummy!

    Reply

  5. Allison on July 22, 2009 at 8:20 am

    I can’t show this to hubby, or else I’ll have to make them today! =) If only I had time…

    Reply

  6. bakingmomma on July 22, 2009 at 9:06 am

    All I have to say is I am wiping the drool off of my face.
    Thanks!

    Reply

  7. BigSis on July 22, 2009 at 9:12 am

    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!

    Reply

  8. TammyJo Eckhart, PhD on July 22, 2009 at 9:15 am

    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.

    Reply

  9. Krystle on July 22, 2009 at 9:56 am

    These look really good, esspecially with that glass of milk! Yum

    Reply

  10. Michele on July 22, 2009 at 9:57 am

    Pure decadence!

    Reply

    • Chel on July 19th, 2012 at 5:42 pm

      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! ๐Ÿ™‚

      Reply

      • Chel on July 19th, 2012 at 5:47 pm

        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…

        Reply

  11. Chaya on July 22, 2009 at 10:51 am

    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.

    Reply

  12. Bridget {Bake at 350} on July 22, 2009 at 10:56 am

    OH, those look SO good! I know I could eat the whole plateful in one sitting! ๐Ÿ˜‰

    Reply

  13. Annie on July 22, 2009 at 12:11 pm

    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!

    Reply

  14. Kelly on July 22, 2009 at 1:09 pm

    Ooooh, can’t wait to try these!

    Reply

  15. Malin on July 22, 2009 at 2:03 pm

    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 ๐Ÿ˜‰

    Reply

  16. stephchows on July 22, 2009 at 2:05 pm

    The dunked one looks like it’s crying to be eaten ๐Ÿ™‚ I like your idea for favorite ethnic dishes. If you could give me a good pad thai recipe I’d love you forever ๐Ÿ™‚

    Reply

  17. Avanika (Yumsilicious Bakes) on July 22, 2009 at 3:58 pm

    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!

    Reply

  18. Jessica on July 22, 2009 at 6:31 pm

    I love these cookies! We always finished them with a good dusting of powdered sugar. Yum!

    Reply

  19. Danielle on July 22, 2009 at 10:27 pm

    beautiful cookies! I’m waiting for that one to topple over, into the milk….perfect for us chocoholics

    Reply

  20. Jessica on July 22, 2009 at 10:27 pm

    These look amazing, as always!!

    Reply

  21. Katrina on July 22, 2009 at 10:49 pm

    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.

    Reply

  22. Pam on July 23, 2009 at 8:39 am

    These are so good, but I use gluten free flour.

    http://www.alovefornewrecipes.blogspot.com

    Reply

  23. Niki on July 23, 2009 at 9:23 am

    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!

    Reply

  24. Chris on July 23, 2009 at 9:55 am

    Seriously better than brownies?

    Reply

  25. Olive on July 23, 2009 at 10:14 am

    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 ๐Ÿ™‚

    Reply

  26. Erin Brooks on July 23, 2009 at 11:07 am

    I think those are going to be my next recipe to bake!

    Reply

  27. Ashley on July 23, 2009 at 11:18 am

    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?

    Reply

  28. michelle on July 24, 2009 at 1:50 pm

    These look sinful! I just wanted to thank you for my tea towel, I love it!

    Reply

  29. Beth on July 24, 2009 at 7:21 pm

    So, my dear dear cousin… when can I start making requests for our visit? ๐Ÿ˜‰

    Reply

  30. Ashley on July 24, 2009 at 8:11 pm

    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.

    Reply

  31. Ashley on July 24, 2009 at 8:12 pm

    *DE-LISCIOUS!*

    Reply

  32. Lizz on July 24, 2009 at 9:12 pm

    OH GOSH…. loving the food porn! lol.
    im gunna have to try this.

    Reply

  33. Deborah Dowd on July 24, 2009 at 10:07 pm

    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!

    Reply

  34. Laurel on July 29, 2009 at 2:21 pm

    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

    Reply

  35. obparker on July 30, 2009 at 12:02 am

    what kind of chocolate did you use?
    have you tried adding salt either in the recipe or sprinkled on top?
    these look incredible!

    Reply

  36. Alisa on July 30, 2009 at 1:45 am

    Holy pastries Batman! That sure makes my skirt fly! Now Im seriously craving for some of that! Delicious!

    Reply

  37. Lizz Slabaugh on July 31, 2009 at 4:30 pm

    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.

    Reply

  38. Bunny on August 2, 2009 at 1:46 pm

    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.

    Reply

  39. Michelle on August 2, 2009 at 10:25 pm

    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!

    Reply

  40. Michelle on August 2, 2009 at 10:26 pm

    Lizz & Bunney – So glad that you both enjoyed these cookies! Thanks for stopping back to give us the scoop on your results!

    Reply

  41. Mai on August 3, 2009 at 12:47 am

    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

    Reply

    • Jamie on January 22nd, 2013 at 12:48 am

      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!!

      Reply

  42. Michelle on August 4, 2009 at 3:39 pm

    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!

    Reply

  43. Jen on August 10, 2009 at 2:51 pm

    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.

    Reply

  44. Michelle on August 10, 2009 at 10:09 pm

    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!

    Reply

  45. The Cookbook Apprentice on August 13, 2009 at 3:24 pm

    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.

    Reply

  46. pigpigscorner on August 17, 2009 at 12:49 pm

    This looks awesome! Definitely a must-try!

    Reply

  47. Olivia on September 8, 2009 at 1:15 pm

    Hi I just love your Wonderful Cookies. May I ask how is the texture like.. is it more chewy, hard or soft? Cheers Olivia

    Reply

  48. Domme on September 11, 2009 at 10:10 pm

    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?

    Reply

  49. Michelle on September 16, 2009 at 1:23 pm

    Hi Olivia,

    These cookies are on the soft and chewy side of the spectrum.

    Reply

  50. Cari Snell on September 17, 2009 at 4:55 pm

    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…)

    Reply

  51. Cari Snell on September 17, 2009 at 4:57 pm

    PS For thise that had problems, try measuring with a scale. Does the trick for me every time!

    Reply

  52. Michelle on September 17, 2009 at 10:39 pm

    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!

    Reply

  53. msdarkling on October 3, 2009 at 6:06 pm

    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.

    Reply

    • Ann on November 23rd, 2014 at 9:08 am

      I too, have no idea how my cookies would ever look like the picture.

      Reply

  54. Michelle on October 5, 2009 at 5:05 pm

    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.

    Reply

  55. meg on October 16, 2009 at 12:20 pm

    the picture with the cookie after being dunked into the glass of milk loooooooooooooooooks absolutely divine, its crazy ๐Ÿ˜ฎ I WILL MAKE THESE SOON! ๐Ÿ™‚

    Reply

  56. Jacqueline on November 17, 2009 at 7:19 am

    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!

    Reply

  57. Simonne on January 25, 2010 at 3:06 am

    My my my .. all ur pictures is really tempting me to make them all at once! Wanna ask is this cookie chewy inside?

    Reply

  58. Michelle on January 26, 2010 at 5:26 pm

    Hi Simmone,

    Yes, this is a chewy cookie. I hope you try them and enjoy!

    Reply

  59. Hot Polka Dot on February 27, 2010 at 12:23 pm

    I made these yesterday and they turned out amazing! Thanks so much! See them here. ๐Ÿ™‚

    http://hotpolkadot.com/2010/02/25/the-debate-brownie-or-cookie/

    Reply

  60. laughinglunchlady on February 27, 2010 at 9:07 pm

    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. ๐Ÿ™‚

    Reply

  61. laughinglunchlady on February 28, 2010 at 11:01 am

    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!

    Reply

  62. Sarah on March 8, 2010 at 9:26 am

    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!

    Reply

  63. Rebecca on March 10, 2010 at 4:45 pm

    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!

    Reply

  64. Linda on March 20, 2010 at 7:09 pm

    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?

    Reply

  65. Jennie on March 31, 2010 at 11:32 am

    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.

    Reply

  66. Tracy on April 1, 2010 at 2:29 pm

    I think I could eat the entire plate!

    Reply

  67. Maggy on April 1, 2010 at 3:52 pm

    Love chocolate. Love brownies. Love cookies – these look to die for!!

    Reply

  68. Michelle on April 1, 2010 at 5:25 pm

    OH MY…these look so good!

    Reply

  69. Holly B on April 11, 2010 at 2:20 pm

    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!

    Reply

  70. Tracy on June 12, 2010 at 10:29 pm

    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!

    Reply

  71. Sharon on July 6, 2010 at 11:13 am

    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.

    Reply

  72. Krisztina on July 7, 2010 at 8:27 pm

    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.

    Reply

  73. Maria on July 19, 2010 at 10:32 am

    Oh no, brownies and cookies in one! I will be hooked for life!

    Reply

  74. Jen @ How To: Simplify on July 19, 2010 at 3:04 pm

    These cookies look amazing!

    Reply

  75. Cookin' Canuck on July 21, 2010 at 4:35 pm

    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.

    Reply

  76. Georgina on July 21, 2010 at 5:14 pm

    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

    Reply

    • Chelsea on September 20th, 2011 at 8:20 pm

      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!

      Reply

  77. Angie on July 24, 2010 at 2:36 pm

    Hi,

    These cookies look sooo good! I love chocolate and cookies that go nice with a glass on milk. Thanks for sharing the recipe ๐Ÿ˜‰

    Angie

    Reply

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  80. gretta on August 9, 2010 at 10:38 pm

    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

    Reply

  81. michelle on August 10, 2010 at 8:31 pm

    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 ๐Ÿ™‚

    Reply

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  84. Angela on September 11, 2010 at 3:12 pm

    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….

    Reply

    • Michelle on September 13th, 2010 at 9:58 pm

      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

      Reply

  85. Angela on September 12, 2010 at 5:32 pm

    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!

    Reply

    • Michelle on September 13th, 2010 at 10:01 pm

      Hi again Angela! I use Ghiradelli 60% bittersweet chocolate baking bars (they come in 4 oz bars).

      Reply

      • S.S.H on December 7th, 2011 at 3:33 pm

        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.

        Reply

        • Michelle on December 7th, 2011 at 9:07 pm

          Hi S, I suspect that the batter might need to be chilled if it didn’t firm up enough sitting at room temperature.

          Reply

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  87. Tanya on October 18, 2010 at 2:24 pm

    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?

    Reply

    • Michelle on October 18th, 2010 at 11:03 pm

      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!

      Reply

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  89. Caroline on October 23, 2010 at 10:30 pm

    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/

    Reply

    • Michelle on October 24th, 2010 at 7:19 pm

      So glad you loved these Caroline, thank you for sharing your post!

      Reply

  90. Kristin on October 24, 2010 at 4:24 pm

    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?

    Reply

    • Michelle on October 24th, 2010 at 7:21 pm

      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.

      Reply

  91. Amy on November 1, 2010 at 12:11 pm

    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!

    Reply

    • Michelle on November 1st, 2010 at 10:25 pm

      You are welcome Amy, I am so happy to hear you had success! Thank you for sharing!

      Reply

  92. Lisa on November 2, 2010 at 1:29 am

    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!

    Reply

  93. Carrie on November 20, 2010 at 4:37 pm

    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!

    Reply

    • Michelle on November 21st, 2010 at 8:38 am

      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!

      Reply

  94. rein on December 30, 2010 at 8:28 pm

    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!

    Reply

  95. Danielle on January 9, 2011 at 6:32 pm

    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

    Reply

    • Danielle on January 9th, 2011 at 6:48 pm

      That was to be oven, but I’m sure you got that ๐Ÿ˜‰

      Reply

  96. Bron on January 11, 2011 at 5:59 am

    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

    Reply

  97. Haley on February 9, 2011 at 11:53 pm

    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!

    Reply

  98. Danielle on February 14, 2011 at 1:19 pm

    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!

    Reply

  99. Tamara on February 18, 2011 at 9:55 pm

    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.

    Reply

  100. Tamara on February 18, 2011 at 9:59 pm

    Oh, and a bit of salt doesn’t hurt either

    Reply

  101. Kristen on February 23, 2011 at 10:59 am

    Made these last night, they were amazing!! The batter was on the thin side, but not runny. Definitely scoop-able. And they came out just like the picture. I didn’t let the batter sit at all. I did beat the eggs with a fork before adding the sugar (it’s a habit, I did it without thinking) and I used bittersweet chocolate chips. Oh and out of laziness I melted the chocolate and the butter in the microwave. I’m not sure why people are having the “wafer thin” issue, I don’t know enough about the science of baking! But mine were perfect.

    Reply

  102. Mickey on March 14, 2011 at 5:34 pm

    To those of you who had runny cookies:

    I have tried this recipe many many times in desperation. They look so good that I just could not give up after several failed attempts!

    The ratios are correct. Do not add extra flour. Simply let the mixture sit for 20 minutes after mixing. It will set!

    Reply

  103. HC on March 26, 2011 at 4:31 am

    i made these today and they were really runny and didnt turn out like the shape of yours ๐Ÿ™ how come its like this?! was so disappointed ๐Ÿ™

    Reply

  104. charm on April 5, 2011 at 2:03 pm

    I just made this really delicious cookie. Very easy. Very tasty. And a great chocolate hit.
    You and I must have different ‘medium’ cookie scoops, because I made FIVE dozen tasty little treats! It’s a good thing I planned to give these away to our pediatrician’s office and second grader’s class.

    Reply

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  107. Emma on May 31, 2011 at 2:24 pm

    I made these this afternoon. Batter was super super runny and spread like mad on the baking tray. So I gave up with that and put the batter in cupcake cases, now I have brownie cupcakes. Nothing’s ever a failure when it comes to chocolate.

    I think however I must have made a mistake with measuring. Or something. British v American measurements are always insanely confusing!

    Reply

  108. Stacy on June 8, 2011 at 11:08 am

    So, I just came across this and I HAVE to make them ๐Ÿ™‚ I will probably attempt to make this sometime this or next week! It’s always been a habit of mine to check reviews before I decide to waste time & money making something that I’m not familiar with… & I’m happy to have come across some advice on how to handle the batter. Although, I figured that you’d have to let the heated mixture cool before you add it to your cold ingredients. Maybe that’s just because I’m familiar with making chocolate cheesecake ๐Ÿ˜› Either way, I wanted to say thank you for sharing your recipe! I can’t wait to try it!!!!

    Reply

  109. Nouha E. on June 28, 2011 at 2:04 pm

    I just made it now, but it came out really flat and it spread out like crazy on the sheet, but besides that it looks and smells perfect. I’m still waiting for it to cool down to try it.
    Thanks for the recipe. ^_^

    Reply

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  111. Chel on July 14, 2011 at 8:54 am

    I tried this recipe I think 3 times…. but always seems really runny, even cooling the melted chocolate completely (as recommended), and letting the batter sit for 30 mins… Nothing happened.. Though the last time is not a pure success (I achieved that nice shiny-crackly top), but it came out almost a cookie-like except really really thin and it stick to the pan (even though I used parchment paper) and fell apart when removed..I found a BROWNIE-COOKIE recipe from Martha Stewart (Outrageous Chocolate Cookies) and had a very huge success at my first try… But I still want to achieve that cookie texture in the pictures that I can’t stop thinking how can I perfect this recipe and trying this out..hehe

    Reply

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  113. Stacy L. on August 8, 2011 at 11:22 pm

    I just made these tonight and they are delicious! I feared they might be too runny but they came out perfect. No need to add salt or extra flour ๐Ÿ™‚
    Thanks for sharing.

    Reply

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  115. Lena on August 20, 2011 at 6:00 am

    These turned out so yummy! They were a big hit at the party I brought them to ๐Ÿ™‚

    I have one question though: is there a way to make them thicker? They turned out really thin and were kind of flimsy as I took them off the sheet, but I don’t think I made any missteps. Would adding more baking powder do anything?

    Reply

    • Michelle on August 21st, 2011 at 4:16 pm

      Hi Lena, They are meant to be on the thin side so they have that fudgy texture of brownies. I would try chilling the dough longer, if they spread a little too much.

      Reply

      • Lena on August 21st, 2011 at 4:21 pm

        Okay I’ll try that next time, thanks! ๐Ÿ™‚

        Reply

  116. ai on August 22, 2011 at 8:51 am

    tried this recipe.. however, they did turn out runny like some others have said.. with that said, i’m completely satisfied with the taste though. i wonder what i did wrong because i followed the recipe to the letter. thanks for the recipe and i’m still going to try this again so i can get a better result

    Reply

  117. Dani on August 31, 2011 at 11:20 pm

    This recipe does not work as posted. Is the half cup of flour called for accurate? I ended up with batter, not dough, and I should have added flour to the batter until it thickened. However, I just poured it in a pan and baked it like brownies, but even that never set up properly. Please let me know if you have any suggestions, or corrections to the recipe.

    Reply

    • Michelle on September 1st, 2011 at 3:18 pm

      The half cup of flour is indeed accurate. I had great success with this recipe, and the cookies are fabulous. Many readers have had the same result, while others have had trouble with the batter being too thin. It does need to sit to thicken up and can be helped along by refrigerating it until it’s the consistency of fudge.

      Reply

  118. May on September 5, 2011 at 3:14 am

    I’ve made these cookies multiple times, and they are delicious! One time, the batter did spread while baking, but I used foil with nonstick spray to line the tray, so that was probably the problem. Thanks for the recipe!

    Reply

  119. Laura on September 5, 2011 at 4:14 pm

    I have had these on my list for some time…and I can’t believe I just didn’t take the time to make them before. They are absolutely delicious and the chocolaty smell throughout the house is simply intoxicating! ๐Ÿ™‚ What a great recipe – it’s forever saved in my recipe box!

    Reply

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  121. Summer on October 7, 2011 at 12:05 am

    I attempted these gorgeous badgirls! I halved the recipe and the results were okay. Mine look moer like what a typical chocolate chip cookie would look like in appearance. How did yours come out with such a glossy finish and stayed together? mine spread out a bit. ๐Ÿ™

    Reply

  122. Nadja on November 16, 2011 at 1:26 pm

    I did these cookies today – they are great! I’m from Austria, so I blog in German, but if you like, you can visit my blog and take a look at the pictures I made. I added orange zest to the dough and decorated them with orange icing and a bit of leftover orange zest.

    Thanks for the recipe!

    Nadja

    Reply

  123. Esther on November 17, 2011 at 8:59 am

    Hi, do we have to add the extra cup semisweet or bittersweet chocolate chips? Will it make a difference in the taste?

    Reply

    • Michelle on November 18th, 2011 at 12:50 pm

      You don’t have to if for some reason you don’t want to, but it does add to the chocolate flavor of the cookies.

      Reply

  124. Esther on November 18, 2011 at 8:30 pm

    The more chocolate the better! ๐Ÿ™‚

    Reply

  125. Kacey on November 24, 2011 at 7:11 am

    Just recently moved to australia from colorado and living in a share house with about 15 others. Made these for our “makeshift” thanksgiving…seeing how everyone else is european, and they all loved it!! I was worried because the dough was runny, but turned out great. Thank you! Just another bonding experience for the roommates!

    Reply

  126. Cat on December 1, 2011 at 12:55 pm

    I made these last night, testing them out as an option for an upcoming cookie exchange. They. are. amazing. I let the batter sit for about 15 minutes, and they weren’t runny at all. Also, this batch made about 35 cookies! Thanks for the great recipe! Now I just have to stop eating them!

    Reply

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  129. Andrea on February 11, 2012 at 10:46 pm

    Hi-hat I just made these cookies for my boyfriend and they came out great. They look just like your pic. I have tried other recipes for cookies and all have come out great…love them.

    Reply

  130. Diana on February 16, 2012 at 2:18 pm

    WOW!!! these cookies look so great! I just HAD to make them! Even though I’m not a cookie or chocolate lover, but hubby is. So I made them just now and pulled them out of the oven a few minutes ago. They look just the same als yours yyyyyaaaaayyyy!!!

    My batter was not runny at all, but more on the thick side. I let the chocolate cool off before mixing it and when I was folding in the flour it already got thicker and thicker.
    The smell of the cookies is wonderfull and I’m sure they will taste als good als they look! Thanx so much for another recipe!

    Reply

  131. Gloria on February 29, 2012 at 10:35 am

    Hi! These look amazing!!
    I made mine and they didn’t turn out quite the same… They spread out and they are sticked up on the parchment paper… Maybe I should have keep the batter refrigerated a little bit… Seen as hot as Brasil is… And they turn out with a plastic-kind-of-look on the surface… Help please?

    Reply

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  133. Angela EJ on March 12, 2012 at 1:44 am

    Michelle, may I just say that I AM YOUR BIG FAN and YOU ARE A BAKING GENIUS! I made these yesterday because my friend Nicole was having a bad week and needed some chocolatey comfort. Since cutting and packing brownies, Nicole’s all-time favourite dessert, were always somewhat resource unfriendly (I used to wrap individual pieces in a piece of cooking foil…), I decided to make your better-than-brownies chocolate cookies. I didn’t want to make my friend sugar high, so I omitted chocolate chips, used baking chocolate blocks, and yes… my dough was super runny in the beginning… but after letting it sit there for about 10-20 min, they were scoopable. PEOPLE! If you’re using baking chocolate, GIVE YOUR BATTER ABOUT 10-20 MIN AND YOU WILL BE ABLE TO SCOOP! (Or 5 min in your fridge if you’re living in a warm place.) Resist the temptation to add more flour ‘cuz this recipe is PERFECT as is. Trust me, I am really bad with first-trial recipes, and this recipe worked like magic.

    Mine were so good Nicole almost cried. Now my hubby is angry that I packed all of them for Nicole, so I’ll be baking with cocoa powder substitution (3 tablespoons cocoa powder + 1 tablespoon oil = 1 oz. bittersweet chocolate). I’ll see how that alters the consistency of the batter and let y’all know if you’re reading the replies and suggestions as I always do when trying a new recipe ๐Ÿ˜‰

    Reply

    • Angela EJ on March 14th, 2012 at 12:04 pm

      Question: Tried this recipe again, this time using the cocoa pwoder+oil… And it didn’t work for me at all. I tried to measure it by grams, gave me some cake-like puffed up yucky stuff, and then did it by tablespoon, and the consistency of the batter was similar to the one I had when I made it with baking chocolate… but when I baked them, they were all wrong! The surface of the cookies were all bubbly, as in, small bubbles filled the surface… No cracks… What did I do wrong? Would someone PLEASE help me out!

      Reply

      • Michelle on March 14th, 2012 at 1:20 pm

        Hi Angela, It sounds like the oil substitution just may not work with the consistency of this particular cookie.

        Reply

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  136. Megan on June 27, 2012 at 6:06 pm

    I just made these cookies today. I noticed that when I used the parchment paper with my pans, the cookies became thin. So I tried a tray without parchment paper and they came out thicker. I haven’t tried to take them off the pan, yet. I did take one of the thin ones off to “taste test”……Oh my word, delicious!! Definitely will make these for a group hangout this summer!

    Reply

  137. Krystalyn on July 17, 2012 at 3:40 am

    OMG! Yum-o!! I made these tonight for the first time and they came out great! I let the melted chocolate mixture cool a bit before adding to the egg mixture. The first batch I scooped out, the batter wasn’t very thick and it spread out a littlebit on the baking sheet. But when it was done… It turned out just like your pictures!
    Also I noticed, as I was waiting in between batches, the batter got thicker and it was definitely more ‘scoopable’. Awesome recipe! Thanks for sharing!

    Reply

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  140. ED PARKS on September 3, 2012 at 11:57 pm

    DEAR MS., Two cups of flour;3/4 salt;1 cup semisweet chocolate chip will set it off.

    Reply

  141. Maha on September 16, 2012 at 12:05 pm

    If i add the nestle chocolate chips in place of the cooking chocolate will it taste fine? I cant wait to try this recipe.

    Reply

    • Michelle on September 25th, 2012 at 8:08 pm

      Hi Maha, Technically you could melt chocolate chips instead of chopped chocolate, however if you can get good-quality chocolate I would use that. Because these cookies have such a concentrated flavor, you’ll notice a big difference with the quality of chocolate you use.

      Reply

  142. Fran Strawn on September 22, 2012 at 11:52 pm

    Definitely for the chocoholic. Mine were a little flat but otherwise turned out good. I agree, will be good as an ice cream sandwich

    Reply

  143. Charity on September 30, 2012 at 5:45 pm

    I made these yesterday for church potluck and they were very popular. I was a bit worried about the batter since it was a little thin, but actually the cookies came out fine. I did add 1/4 teaspoon of salt and I only need 12 oz to make the cup amount required for the recipe. I did let my chocolate cool some before adding it to the egg mixture and stored the batter in the fridge between baking each sheet. Might try to add a teaspoon or two of instant coffee powder or instant espresso powder next time. Not a fan right out of the over and warm but they are really good the next day!

    Reply

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  145. Sara on November 12, 2012 at 9:30 pm

    Are these just as good after being frozen? I am thinking of making them for Christams, but I like to make cookies ahead. Any recommendations on thawing and such?

    Reply

    • Michelle on November 13th, 2012 at 11:52 pm

      Hi Sara, I have not frozen these, but I would recommend wrapping in plastic wrap and using a freezer-safe ziploc bag.

      Reply

  146. Jeno on December 11, 2012 at 11:50 am

    Hello! These are absolutely divine but mine came out very thin. I was hoping they would rise in the oven. The flavor and texture are right on but I;d like them to be :puffier:, any suggestions? thanksยก

    Reply

    • Jeno on December 11th, 2012 at 12:29 pm

      Did you whip the eggs?

      Reply

      • Michelle on December 12th, 2012 at 10:31 am

        No, just whisked them together with the sugar and vanilla.

        Reply

    • Michelle on December 12th, 2012 at 10:31 am

      Hi Jeno, You might try refrigerating the cookie batter for about 30 minutes or so before baking, and see if that helps.

      Reply

  147. April on December 21, 2012 at 12:42 pm

    I’ve made these cookies at least a half dozen times and I’ve never had an issue with runny batter. I melt the dark chocolate and butter in the microwave on low, stirring often (to avoid burning) until it’s melted through. Then I mix everything by hand. I scoop all the batter onto cookie prepared cookie sheets right away otherwise my batter gets too stiff to scoop, then I start baking each sheet. I also think scooping the batter onto the sheets at the beginning helps the cookie maintain the shiny, glossy, crackly finish when they’re done baking. I also weigh my flour and chocolate. I’m no expert but this has worked for me every time. These cookies are amazing and delicious! They’re one of my hubby’s favorites and his family requests them every year for Christmas. Thanks for another great recipe!

    Reply

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  149. charm on February 14, 2013 at 7:21 am

    This is my second comment on these great little chocolate bites.
    I make mine somewhat differently from the recipe as written. I melt the butter and chocolate in the microwave, then set aside. It becomes really thick and sturdy, which scared me at first but has since worked out very well for me. I weigh out 75 grams of flour. I mix the eggs and sugar with my little hand blender for about 2 minutes on medium high. This is more of a souffle or meringue technique, but the eggs become lighter colored, really thick (I won’t say doubled in volume).. I think this is what creates the shiny top and crackles. Then follow the recipe. When it comes together, the batter is really thick.and almost holds the scoop shape on the baking sheet. I bake for 5 minutes, rotate the pan and bake for another 5. Cool for a few minutes on the sheet then remove the whole sheet of parchment off the cookie sheet to cool completely. Have not had a failed batch yet! I hope this helps anyone having trouble because the cookies are really delicious and easy.

    Reply

  150. reb on February 16, 2013 at 8:27 pm

    the ratio of chocolate and liquid to 1/2 cup of flour is way off. I needed to add nearly an additional cup of flour to get somewhat of a consistency that didn’t spill all over the baking sheet!

    Reply

  151. Lisa on February 24, 2013 at 4:36 pm

    Just got the first batch out of the oven, second is in now. They look just like the picture!! cannot wait to try these. Going to an Oscars party tonight and asked what kind of goodie I should bring. Well, my friend said she was craving something chocolatey, these will blow her away! Thank you for sharing your always wonderful recipes!

    Reply

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  154. Goksu on April 17, 2013 at 3:58 am

    Hey,

    I tried these cookies and the batter turned out REALLY runny so i just added some flour (maybe as much as twice the amount in the recipe) and they turned out great. The batter was a bit too sticky anyway but they were great as cookies. Bake for 12 minutes, not 10!

    Reply

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  156. Salma on April 30, 2013 at 7:46 pm

    so i made the cookies and at first the batter was really liquid-y so I added more flour (ended up adding 2 cups of flour so that it ended up being cookie dough consistency) they tasted amazing but the cookies were flat. After that I make another batch and with the original recipe and they were still flat and i couldn’t make them round because the batter was too liquid-y

    Reply

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  158. Elizabeth on July 3, 2013 at 5:14 pm

    I made these and they turned out well! At the 12-minute mark in the oven, i took the cookies out and they were all way too runny in the middle, so i cooked them for 4 more minutes, and they were successful. They puffed up a lot more after the extra 4 minutes in the oven, too. Thanks for the recipe!

    Reply

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  160. My Barbara on October 30, 2013 at 2:53 am

    Taking Christmas to our grand daughter in Europe. Need cookies that will pack well and improve with age, three – four weeks.

    Reply

  161. Hannah Banana on November 7, 2013 at 5:59 am

    Just made this! Super yummy and turned out looking beautiful! Thank you!:))

    Reply

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  163. Mildred on December 19, 2013 at 11:18 pm

    I just made these, they just turned out perfect! I followed the recipe the only thing i did different was adding a crushed candy cane! I also loved that they were not too sweet! thank you

    Reply

  164. Camille on December 20, 2013 at 8:28 pm

    I added 1/2-3/4 cup more of flour, used 4 oz bittersweet chocolate and 12 oz semi sweet chips, and replaced the chips with Andes Creme de menth baking chips……sooo yummy. Cookies turned out perfect nice and fluffy and with the added flour it makes more cookies (40 for me) which it’s always a bonus for my family!

    Reply

  165. Mikaela on December 22, 2013 at 9:48 am

    OH… MY… GOD!!!!!! Those cookies were UNBELIEVABLE, I haven’t eaten something so chocolaty in SUCH a long time!!!! The cookies in the first batch came out completely flat, so I put the cookie dough in the freezer for 3-4 minutes. Then I used my ice cream scoop to take bits from the dough that I shaped in little balls, and I put them in my preheated oven… The results were, needless to say, AMAZING!!!!!!!!!! They taste exactly like brownies, very chocolate brownies, but they have the size of a cookie, so no more crumbs and dirty dishes in cutting your brownie, and you can dip them in a glass of milk and they become so chewy… I’m making another batch this week, I completely loved them! Thank you for sharing the recipe!!

    P.S: I put some walnuts in the dough too, it worked great…

    Reply

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  170. Jes on March 31, 2014 at 12:16 am

    Definitely needs more elaborate instructions, mine basically flattened into a pan of brownies. If it’s a cookie you want this is not the recipe for you unless you want to read through the comments and piece together a better instruction list.

    Reply

  171. Christie on March 31, 2014 at 8:11 am

    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!

    Reply

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  173. Song on October 8, 2014 at 11:46 pm

    There has to be a typo in the recipe. No matter how I made this recipe they just melted in the oven and didn’t turn out like cookies at all. I also let the dough chill, but it didn’t make a difference. I also tried adding more flour. They’re just brownies, nothing cookie about it.

    Reply

  174. Keziah on October 27, 2014 at 1:17 am

    We tried this recipe as written – what a waste. We followed the instructions to a T but the cookies didn’t bake properly. We put them in and they spread flat and burnt in the bottom and everything else refused to bake until we took the mess out of the oven and let it cool. Very disappointed.

    Reply

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  177. Amanda on December 7, 2014 at 8:37 pm

    I made these exactly how the receipe says, and they turned out fantastic! They looked like the picture, and everyone said they were declicious! I used 60% buttersweet Ghiradelli chocolate. I was thinking of making them again, but using 8 ounces bittersweet and 8 ounced semi-sweet?. Do you think that would be OK?

    Reply

    • Michelle on December 14th, 2014 at 5:18 pm

      Hi Amanda, Yes! I don’t see why not.

      Reply

  178. Wendi on December 15, 2014 at 11:56 am

    I made the recipe with the following modifications:

    Increase flour to 1 1/2 cups
    Refrigerate dough at least one to two hours prior to baking.
    Use a 1 tbs cookie scoop
    When you take cookies out of the oven let rest on the cookie sheet for a few minutes, then move to a cooling rack.
    The cookies turned out EXACTLY like the picture doing this.
    ** Personally, the next time I make them which I will they are delicious, I will use less bittersweet (only 10oz) and add 6oz of semi sweet to the melted chocolate part of the recipe.

    Good luck, they really are worth the try.

    Reply

  179. April on December 23, 2014 at 4:42 pm

    Hello again, this is my second comment for these cookies…because they’re that good. People please don’t give up on this cookie. I’ve made this recipe at least a dozen times exactly as written and they turn out perfectly every single time! I get in trouble if they aren’t on my Christmas cookie tray. They are one of my husband’s favorite cookies, he says they are definitely better than brownies LOL. I use Ghirardelli 60% bittersweet chocolate chips melted in the microwave. I use a wire whisk to mix everything together, beating the eggs & sugar thoroughly before adding the chocolate, and then the flour. I scoop all the batter onto my cookie sheets right away after mixing and then bake them one sheet at a time. If you wait to scoop, the batter becomes too thick. There is NO need to add more flour than the recipe calls for. As far as crackly shiny tops, my first cookie sheet always looks best. I hope you enjoy these as much as we do.

    Reply

  180. Rivka on December 24, 2014 at 12:05 am

    These cookies are Ah-MAZING!
    they came out decadently gorgeous!
    I threw in some peanut butter chips instead of chocolate chips at the end and it was a hit among my housemates.
    As I was making them I was trying to think of reasons as to why these cookies would come out ‘flat as a pancake’ for other users. One thought I had was, I if you only use one scoop when putting your dough on the pan, instead of the double scoop, your cookie will be on the thinner side after baking.
    I really don’t know how else these could become flat, maybe a forgotten ingredient or the process used. Baking is truly a beautiful adventure of art and science.

    Reply

  181. debbie on March 17, 2015 at 10:06 pm

    I made these cookies and got flat pancakes like so many others here and finally realised my mistake after going over and over the recipe and trawling through the comments… I used baking soda instead of powder. I am so used to using soda in all my cookie recipes I didn’t notice the difference when reading the recipe. I have yet to try them with baking powder but I am sure that will make a big difference :))

    Reply

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  183. Nayan on October 16, 2015 at 2:13 am

    Do i need to store the cookies in the fridge or an air tight container will do? How long do these cookies last?

    Reply

    • Michelle on October 20th, 2015 at 11:31 am

      HI Nayan, You can keep these in an airtight container at room temperature for up to 5 days.

      Reply

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