Drop Brownies

"These chocolate brownie cookies are very good, just be careful not to overbake, and they will remain chewy. Yield is only estimated depending on how large you make these."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
10
Yields:
20 cookies (approx)
Advertisement

ingredients

Advertisement

directions

  • Set oven to 350 degrees.
  • Grease 2 cookie sheets.
  • Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
  • Sift the flour, baking powder and salt.
  • In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
  • With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
  • Stir in the chocolate chips and the nuts.
  • Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
  • Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
  • Cool for a couple of minutes, then remove to a wire rack to cool completely.
  • These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
  • Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
  • **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I'm giving 4 stars because personally I always prefer dark chocolate in baked goods. At my first try, I did couple of things wrong and the cookies turned out not-too-well, so I thought I'd warn everyone: 1) I read the last 'note' about flour AFTER I made the cookies so I just added the exact amount of flour the recipe asked for, and that was definitely more than it should. The dough was impossible to spoon on a cookie sheet, it wasn't liquid a bit and I had to shape them with my hands. Be careful when adding the flour. 2) Probably because the flour was too much, baking them for 10 minutes was too much too. My cookies burned a little. At my second try, I added less flour and put them in the oven for about 8 minutes and they turned out really really good. :-)
     
  2. Tastes amazing!! Extremely rich favour nice and soft. but for some reason they turned very pale I would sugest using dark chocolate in the mlet and milk chololate in the chips so that next time it will get a better colour at the end.
     
  3. Made a double batch of these for a small group I host tonight ~ sort of a replacement for my usual raisin brownies! Very, very tasty, & a nice, eary-t0-make change from the usual brownie! Thanks for posting!
     
  4. These are really good cookies! I used what I had which meant 1/2 dark chocolate chips and 1/2 semi sweet (and I reduced the sugar a smidge). The sugar was sucanat (unrefined) and the flour was whole wheat pastry. I also left out the chocolate chips at the end because I realized I didn't have them. These were enjoyed by my family as well as the family next door.
     
  5. MMMMMMMMM .... yummmmy .... They didn't last long, once the boys came home.I used chopped macadamia nuts instead of pecans, loved the combination. Thank you so much for sharing, a winner for sure!!!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes