The browniest cookies from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on April 15, 2021

    I loved these cookies - a nice, not-too-sweet hit of chocolate. Err on the side of caution with baking time, so you have fudgy instead of cakey cookies.

  • averythingcooks on March 25, 2018

    An accidental purchase of 2 packages of unsweetened baking chocolate has left me searching for ways to use it up. Although I make ultra chocolatey, fudgy brownies all the time which garner rave reviews, I personally have never actually liked brownies (gasp!) BUT I really liked these cookies. The 12 minute baking time resulted in a soft (albeit cakey more than fudgy) bite of chocolate. I also liked the change in texture provided by the chocolate chips. These were made as a gift for my father-in-law but I'll admit, they didn't all make it into the gift bag.

  • rionafaith on February 11, 2017

    These were not quite as fudgey or brownie-like as I'd hoped; I think they definitely have more of a cookie-like texture. They do deliver a very rich chocolate hit though. Yielded 20 cookies for me.

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