Chocolate brownie cookies from Food & Wine Magazine, November 2012 (page 178)

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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

  • twoyolks on January 27, 2016

    This didn't particularly remind me of brownies. They're very chocolatey but there's nothing to balance the chocolate flavor.

  • mfto on February 02, 2015

    I cannot personally say this is a 5 star cookie because I am not a chocoholic. But I made these for the Super Bowl and all the chocoholics agreed it is a great cookie. They are actually easy to make but take time. The dough must be put in the freezer for at least an hour. I wasn't sure if I was measuring 2 tablespoons of dough correctly. I came out close because I ended up with 2 less cookies than the 3 dozen indicated in the recipe. I did use 3 baking pans lined with parchment rather than the 2 in the instructions. Also the cookies are supposed to be done when they dry around the edges and cracked on top. That took longer than 10 minutes for me. Definitely the cookies were not overdone. You must let them cool completely before serving. To non-chocoholic me, the cookies are too, I've got to say it, underdone. To chocoholics they seem to be heaven. To each his own cookie.

  • Aleese1219 on June 12, 2014

    Best cookies EVER! 5+ stars!

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