Reviewed: Nov. 23, 2009

Delcious. I had to change the time a little bit: for cookies without ch. chips I had in for 10 mins & the ones with ch. chips had to be in for 12 mins. I absolutely adore these, definitely going in my christmas cookie tray! Made 40 cookies!! :)

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lily

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Reviewed: Nov. 15, 2009

Very easy, and a great twist on brownies!! My family and I loved them. We had no left overs. I would recommend a previous comment to chill the dough for a few hours before baking, it makes it so easy to work with. Thanks for a great recipe!!

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Cassia

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Reviewed: Aug. 2, 2009

These cookies were easy and delicious! They are fudgy and chewy even when they cool. I found this recipe because I had a "cookie emergency" and needed to a batch of cookies but didn't have time to get to the store. These were simple with very basic ingredients. I also added some extra flour (just sprinkled it in until I got the consistency I was looking for). A cookie scoop is essential, without it there would be a huge mess. After the first batch I put the dough in the refridgerator for about 15 minutes between each batch and baked for 12 minutes. This kept them from spreading too much. I can't wait to try this recipe with white chocolate or peanut butter chips! YUM!

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spidifty88

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Reviewed: Jul. 16, 2009

These were pretty tasty, though a pan of brownies would be much less hassel. I used white chocolate chips instead of semisweet. However, I ended up using another cup of flour & a shake of coco. Definately extend the baking time to 12 minutes. (Perhaps the review that suggests cutting the H20 in half makes the most sense). *I made a few with an added tblspn of pntbutter to thicken the dough & those were also delicious.

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lauren

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Reviewed: Apr. 30, 2009

just ok

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Krysti N

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

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Reviewed: Apr. 19, 2009

These are WONDERFUL. I used Ghiradelli double chocolate mix with choco chips in it, so I didn't add the extra chocolate chips. I baked them for 9 minutes and they're soft and delicious and taste like fluffy brownies! My coworkers will LOVE them.

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Karen

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Reviewed: Mar. 24, 2009

I made this recipe exactly as written, determined to trust the author on all counts. Everything went great (the dough is handle-able if you have a cookie scoop) except the bake time. They were mushy batter after 10 minutes. 13 minutes worked perfectly, but since I'd already wasted 1/3 of the dough, I ended up wishing I'd just made a pan of brownies.

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Pam

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Reviewed: Mar. 18, 2009

My husband loved these! I honestly would have loved them more without the chocolate chips, but I am weird like that. I do have one tip for keeping them from spreading out too much: bake the cookies on parchment paper rather than a greased cookie sheet. They still come off smoothly but with rounded edges versus the flattened edges from the greased cookie sheet.

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shortcake3210

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 16, 2009

Delicious! Ooey gooey and full of chocolate!

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Helusion

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Reviewed: Jan. 20, 2009

MMMmmm!!! These are GREAT and so easy!

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cbwillis

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

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Reviewed: Dec. 23, 2008

Thanks for this great quick & easy recipe. We loved these cookies, especially the next day. I'm making them again but plan to use mini-chips. The regular size chips seemed to produce too much melted chocolate inside the cookie so that it was almost mushy. We weren't sure at first if the brownie was not baked long enough. Once they were thoroughly cooled off the texture was much better. Delicious!

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windedmama

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Northborough, Massachusetts, USA

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Reviewed: Dec. 13, 2008

Very very good! This recipe was just what I was looking for. The chocolate chips make the cookie even better than I remember. The only advice I have it to chill the dough for at least 3 hours (or overnight, if possible) to make it easier to handle.

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Souper Sara

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Depoe Bay, Oregon, USA

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Reviewed: Sep. 14, 2008

Yum! These are really good! I have a picky-eater who doesn't care for sweets but he loves these cookies! I also had to add 2T. of flour to make these workable.

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Breckan

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2008

These were so simple to make! I followed the recipe exactly except with slightly less chocolate chips since I didn't have a full cup on hand. Perfect rolling consistancy. I followed someone's advice and used a cookie dough scoop to place them into the sugar, then rolled. Loved it and my kids were very impressed!

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sarahngary

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Reviewed: Jul. 2, 2008

Don't know what I could have done wrong or if it was the brownie mix (can't remember which one it was or I would post it) I used but we thought it was just ok.

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Debi

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jun. 5, 2008

Yummy! I made these for the office today. Big hit. I followed the recipe exactly. First batch was underdone at 10min, 2nd batch was perfect at 12 min. I used Hershey special dark chips, and Duncan Hines family style dark chocolate fudge brownie mix. YUM! I will definitely make these again.

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therealbananamuffin

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 7, 2008

Very yummy! I really enjoyed making these! I did have to cook them longer than 10 minutes to get them to firm up appropriately (and use a tad more flour). However, I love the way they look and can't wait to modify the recipe by using different types of chocolate chips (PB, mint, etc). Can't wait to try them a la mode!

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IrishTriplets

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Reviewed: Apr. 15, 2008

Great! I followed the recipe exactly, except all I had was a 21 oz. box of brownie mix so I used that. I think it was for the best though since everyone else had to add extra flour. Also MAKE SURE TO ADD CHOCOLATE CHIPS!! It's not the same without them!

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cookie monster

Cooking Level: Beginning

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Reviewed: Apr. 5, 2008

You don't need extra flour. I made these exactly as the recipe states and they turned out wonderfully. Using a cookie dough scoop or spoon, spoon cookie dough into a medium shallow dish full of powdered sugar. I can usually get 4-5 spoonfulls in at once. Then, using another spoon, spoon powdered sugar in the bowl on top of the clumps of dough. Use your fingers to roll the clumps in the powdered sugar and then place each onto the baking sheet. Doing this I didn't get a single bit of chocolate on my hands and didn't have to revise the recipe. I used a brownie mix that had the chocolate syrup to add to the mixture. The powdered sugar is a MUST - it's what makes the cookie IMO. I have gotten raves about these cookies and am asked to make them often.

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JamieB

Cooking Level: Intermediate

Living In: Renton, Washington, USA

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Reviewed: Mar. 23, 2008

I used a 19 ounce package of Ghirardelli brownie mix that already had chunks of chocolate in it, so left out the chocolate chips. Like some other reviewers, I had to add about a cup of extra flour to the dough so I could handle it. I recommend flattening the cookies with the bottom of a glass after rolling them in the sugar and putting them on the cookie sheet, they look prettier and cook better. Remember to just cook them until they're set, since they're made from brownie mix you don't need to cook them until they've firmed up or else they'll be hard after cooling. Giving the cookie sheets a rinse (b/c of the powdered sugar) and re-greasing them between "rounds" is a good idea, too. All in all, these cookies are pretty good! I'm going to experiment with different brands of brownie mix in the future. Thanks for the awesome idea!

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