For an extra fudgy texture, underbake the cookies slightly. Substitute chocolate chips for the walnuts or pecans. Store in an airtight container at room temperature for up to 3 days. For a richer flavor, use dark cocoa powder.
Indulge in these decadent chocolate cookies, a delightful hybrid of cookie and brownie. Experience a symphony of textures: a satisfying crispness on the edges yielding to a soft, fudgy center. An irresistible treat for chocolate aficionados.
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Recipe View 5 mins Preheat the oven to 350°F (175°C). (5 minutes)
Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, followed by the vanilla extract. (5 minutes)
Recipe View 5 mins In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix. Stir in the chopped walnuts or pecans, if using. (5 minutes)
Recipe View 5 mins Drop by rounded spoonfuls onto ungreased cookie sheets, leaving about 2 inches between each cookie. (5 minutes)
Recipe View 10 mins Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft. (10 minutes)
Recipe View 10 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (10 minutes)
For an extra fudgy texture, underbake the cookies slightly. Substitute chocolate chips for the walnuts or pecans. Store in an airtight container at room temperature for up to 3 days. For a richer flavor, use dark cocoa powder.
Brain White
Mar 2, 2025My family loves these cookies. They're so easy to make.
Richard Christiansen
Feb 22, 2025These cookies are amazing! They really do taste like brownies.
Giles Weissnat
Feb 15, 2025I added chocolate chips and they were even better!
Tracy Hamillfraney
Feb 13, 2022I tried this recipe with dark cocoa powder, the flavor is fantastic!