"Delicious cookies that taste like brownies." — Lois Wells
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1 1/4 cups
unsweetened cocoa powder
I was looking for an easy, quick fix for my husband's chocolate craving...I found it! The fact that they do taste like brownies was a bonus. They were easy to make and they were delicious. Definately drop them by the teaspoonful or less, they spread. The only problem I experienced was they stuck to my cookie sheet something aweful. Parchment paper might work, though I didn't have any...wax paper did not work. However, lightly greasing the sheet worked beautifully. I will definately make these again.
I give this recipe a zero! It was horrible. I followed the recipe. Made one pan of cookies and I had a mess. I couldn't get the cookies off the pan, they all ran together into one big awkward shape, and they were so thin they fell apart when you picked them up. It said to add 2 cups of flour, I put 4 and it still wasn't enough! Whoever came up with this recipe seriously can't cook. I think that this reciped should b removed from this website. The cookies ended up everywhere. I could not even eat one cookies because i couldnt get it near my mouth without it falling to the floor in pieces! It was horrible. I will never use this recipes again.
I was looking for chocolate cookies that didn't require chocolate chips. This recipe is just what I wanted. I used butter, since I was out of margarine, and made sure it wasn't too soft. They turned out best when I didn't grease the cookie sheet.
Add a bit of peppermint extract and top with Hershey's Candy Cane or Mint Kisses for a special holiday treat!
I don't know why some people are complaining, this recipe was great! I loved the flavor! It was so good, I was addicted to eating them. I can't wait to make it again!
take the recipe off the website and spare the other innocent people who only want some chocolate cookies man!
Very tasty, I must say! I was surprised that they didn't taste too "cocoa-ish". I used 1/3 cup pecans, 1/3 cup whole almonds & 1/3 cup slivered almonds instead of using walnuts (had none)- and it was quite a good substitute. Also, instead of all that margarine (too many transfats), I used 1/2 cup butter & 1/3 cup canola oil, and it turned out just fine.
The instructions for this recipe really should indicate chilling the dough. It will cut down on the flatness of the cookies. Even with chilling though they are still fairly flat cookies, but there isn't anything wrong with that is there? They are delicious, moist, and chewy. Like the edge piece from a pan of brownies. I put an unwrapped Andes mint on each as they came out of the oven and swirled the chocolate after it was melted to make a yummy mint cookie for my holiday baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Chewy Chocolate Cookies II
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 60
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