Dark Chocolate Fudge Brownie Cookies

If you are a brownie and chocolate chip cookie lover, then these cookies are made just for you. :) It is no secret that my kids and dh all have a sweet tooth. After dinner, dessert is always next. Of course, brownies and chocolate chip cookies are just some of their favorites. I found this recipe on the side of the brownie mix box a year ago and decided to try it. They all loved it so instead of making the regular brownies, I make the brownie chocolate chip cookie instead. You can see from the photo that this cookie is fudgy and moist.

I used a dark cookie sheet so I baked it at a lower temperature. It is very important to have a good cookie sheet so your cookie will not spread out too thin. The recipe tells you to grease your cookie sheet. If you are using the non-stick kind, you can omit this step or if you are using a silicone pad like Silpat. If you have the aluminum cookie sheet, I would suggest you use baking paper.

I also added white and chocolate chips. You can also add M&Ms or other chocolate bars that you fancy. Click 'Read More' for the recipe.

Dark Chocolate Fudge Brownie Cookies

1 pkg Duncan Hines Dark Chocolate Fudge Brownie Mix
1 large egg
2 tbsp water
1/3 cup vegetable oil


Preheat oven to 375degF.
Grease cookie sheet.
Combine brownie mix, egg, water and oil in large bowl.
Stir until well blended and soft dough forms.
Drop by level measuring tablespoons about 2 inches apart onto cookie sheet.
Bake at 375degF for 7 to 8 minutes or until cookies are set in center. Do not overbake.

Cool 1 minute before removing to cookie rack.

*You can also make sandwich cookies with these.
Cool cookies completely before assembling.
Use 1 can of ready-made vanilla frosting or any frosting of your choice.
Spread frosting on half the cookies.
Top each frosted cookie with another cookie.
Gently press together.

Chocolate Chip Cookies,

CHEWY JUMBO CHOCOLATE CHIP COOKIES

I had been searching for the perfect chocolate chip cookie recipe for a long time now. I've had a lot of flops and mediocre cookies, the recipes of which I got from the internet. There was a time when the cookie was as flat as a lace cookie. The dough just melted when it was baking. What a disaster! All I wanted was a chocolate chip cookie that is not dry and one that doesn't crumble into pieces when you bite into it. I wanted a cookie that is chewy and moist. I wasn't planning on using this recipe, I had another recipe I wanted to try. I actually found this recipe by accident. It was printed inside the box of Land O Lakes butter. This recipe yields about 26 jumbo cookies. That's right, it is huge. Of course, you can make it into whatever size you prefer, just adjust the baking time. After tasting this chocolate chip cookie, I knew that my search is over for the perfect recipe.

4 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups butter, softened (3 sticks)
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tbsp vanilla
2 cups semi-sweet chocolate chips (12-oz bag)

- Heat oven to 375F. Combine flour, baking power and baking soda in a bowl and set aside.
- Combine softened butter, sugar and brown sugar in a bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture until well mixed. Stir in chocolate chips.
- Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. Do not overbake. Let stand 1 to 2 minutes. Remove from cookie sheets.