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

Yield: About 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes


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


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.

(Adapted from Culinography)

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

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  1. 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.


  2. 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!


  3. 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 :( how come its like this?! was so disappointed :(


  4. 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.


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  7. 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!


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

    So, I just came across this and I HAVE to make them :) 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 :P Either way, I wanted to say thank you for sharing your recipe! I can’t wait to try it!!!!


  9. 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. ^_^


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  11. 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


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  13. 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 :)
    Thanks for sharing.


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  15. 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 :)

    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?


    • 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.


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

        Okay I’ll try that next time, thanks! :)


  16. 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


  17. 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.


    • 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.


  18. 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!


  19. 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! :) What a great recipe – it’s forever saved in my recipe box!


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  21. 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. :(


  22. 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!



  23. 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?


    • 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.


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

    The more chocolate the better! :)


  25. 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!


  26. 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!


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  29. 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.


  30. 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!


  31. 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?


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  33. 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 ;)


    • 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!


      • 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.


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  36. 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!


  37. 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!


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  40. 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.


  41. 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.


    • 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.


  42. 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


  43. 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!


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  45. 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?


    • 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.


  46. 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? thanks¡


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

      Did you whip the eggs?


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

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


    • 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.


  47. 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!


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  49. 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.


  50. 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!


  51. 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!


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


    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!


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  56. 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


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  58. 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!


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  60. 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.


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

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


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  63. 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


  64. 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!


  65. 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…


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  70. 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.


  71. 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!


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  73. 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.


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