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Chewy Brownie Cookies
May 14, 2007

This recipe is sooo easy, and the cookies come out softly chewy and chocolatey, just like you would expect. I followed the recipe exactly as written, and wouldn't change a thing. If you make each cookie as a teaspoon, the batch makes almost 6 dozen cookies. They didn't spread out as much as one reviewer suggested. Instead, mine seemed to rise and get plump and airy. You do have to watch the cookies carefully to ensure that they are done enough, but not overdone. Also, do let them cool for several minutes in the pan before transferring. Otherwise, the bottoms of the cookies are too soft and the chips will drop out or stick to the pan. I like to line my baking sheets with aluminum foil so that I can let the cookies cool on the foil liner while I re-line the pan with new foil and start the next batch. Once the next batch is in the oven, I start transferring the cooled cookies from the foil liner onto a wire rack. This is a gerat recipe, and I will definitely be making it again!

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