Cookies · Desserts

Brownie Cookies!


The edgeless brownie. No cutting necessary!

I’m not sure if I’m not the only one who does this, but I avoid eating the brownies next to edge of a pan. Nothing ruins the texture of a chewy brownie than a cake-like edge. So rather than being a pig and just eating the center portions (woo hoo!), you could always make brownie cookies.

I need to stop making food – all this food is going to rot or I’m going to gain a lot of weight.


  • 2/3 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1.5 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts or pecans


In a large mixing bowl, cream butter, sugars, water and vanilla. Hand mix in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.


2 thoughts on “Brownie Cookies!

  1. I tried this recipe twice, and both times the cookies came out FLAT. They didn’t look anything like the picture you have. But even though they were extremely flat, they tasted wonderful!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s