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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Reviewer:

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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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Mar. 21, 2008

Very good. We used a 1/2 cup extra flour and peanut butter chips. The longer the mixture sits the thicker it becomes. This makes a TON of cookies. I can't count because we have eaten as we baked. Very good and easy. These would be great for a bake sale.Be sure to regrease your pan if you are using it over again(i forgot on one batchthey stuck just a little). also I used the handy cookie scoop and baked for exactly 8 min.

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Eve

Cooking Level: Expert

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Reviewed: Jan. 22, 2008

this recipe was amazing my entire family loved it, they want me to make more and more and when we ran out there was dissapointment, i advise that everyone try them they are deliciouse and the chocolate chips really add to the taste.

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rere

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Jan. 21, 2008

I thought these were okay, but my boyfriend devoured two of them as soon as he walked in the door after work (that is alot for him, he's not a big chocolate guy). I did omit the chocolate chips and did 2 batches like that. The last 2 batches I added about a 1/2 cup of peanut butter chips. I used my cookie scoop and had to cook mine for 13 minutes. Very easy recipe, thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 8, 2008

AWESOME COOKIE'S!!!! TRIED RECIPE TWICE AND THE SECOND TIME FOLLOWED THE ONE REVIEWERS ADVICE AND USED WALMART BROWNIE MIX AND IT CAME OUT 10X BETTER!!!!!

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miki

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

This recipe is absolutely perfect!! Very delicious! Nothing else like it.

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Wendy

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Reviewed: Dec. 11, 2007

This rates 5 stars for taste. However, using an 18.3 oz. package of fudge brownie mix, I had to add 2 1/2 cups of flour to get a batter which I could scoop and roll. This made it a bit stiff so next time I'll only use 2 1/4 cups of flour (at 2 cups of flour, the batter was still too thin). Also, I can't wait to try the recipe again and use raisins instead of chocolate chips. Oh...with the addition of the flour, it made 67 cookies! Terrific as I now have some to share!

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Nov. 20, 2007

These are great, and so super-easy. I omitted the chocolate chips, added 1/2 cup of sour cream and reduced the water by half. As a hint: I've tried several different brownie mixes and oddly, the best batches I've made were when I used the Walmart brand fudge brownie mix. Taste and texture were just perfect, whereas the other brands really couldn't compare. Strange, I know, but give it a try. :)

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Aug. 15, 2007

Delicious recipe - great way to make gooey brownies that don't stick together ; )

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WEINKOFF

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Reviewed: Jun. 6, 2007

Good. One thing: my brownie mix was 10.9 oz and I still had to add 1 cup flour in order to roll into balls. Turned out fine, though.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2007

These were fabulous!!! Didn't bother with the confectioner's sugar either. Might add some toasted cashews next time. Thanks for a new favorite.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 31, 2007

These cookies are delicious. The confectioners sugar "crackles" Just like the top of a brownie. They are so good. I made them for a friend as a thank you and her family loved them too.

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