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These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top. — Rebecca Cababa, Las Vegas, Nevada
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Nutritional Facts 1 cookie equals 350 calories, 19 g fat (11 g saturated fat), 60 mg cholesterol, 65 mg sodium, 48 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Jumbo Brownie Cookies in Taste of Home February/March 2013
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Reviewed on Apr. 24, 2013 by maxjackson
Where do I find inst expresso pwdr?
Reviewed on Feb. 25, 2013 by blue_eyes998
I made this without the espresso powder, and halved it, except the chocolate chips because I forgot to cut by half, so it made 10 jumbo cookies (4 and a half inches across!). I was skeptical about the amount of flour, but it worked out, even at our high altitude. I only baked 5 on a pan, and reused the parchment paper. These were rich and delicious, just perhaps a bit pricey with the amount of chocolate, but a good splurge!
Reviewed on Feb. 13, 2013 by cariley
I love this cookie! The dark chocolate & hint of coffee flavors make it very rich and delicious. I thought the large size was a little too much, so I made some smaller cookies. Both baked up nicely and didn't spread or run. I will definitely make these again when I want a realy good chocolate cookie. I'm thinking dried cherries wouldbe a good addition.
Reviewed on Feb. 10, 2013 by az_jill
These were fabulous, the joining of cookies & brownies, how could you lose. I made exactly as written and they came out perfect.
Reviewed on Feb. 10, 2013 by DevinAustra
If you're having trouble with the batter being too runny, stick it in the fridge. It basically IS brownie batter and will firm up into cookie "dough" if you chill it. Then you can use spoons or an ice cream scoop to form balls to bake. You can turn almost any batter into cookies this way.As much as I love chocolate, this was over the top even for me. I couldn't find bittersweet chocolate that night so I used about 3/4 semisweet and 1/4 dark chocolate. They all have about the same amount of sugar per serving according to the packages. I also cut the sugar to 1 cup. Still too much. VERY rich, VERY sweet, VERY fudgy, but if I ever make them again, I'll cut back on the sugar even more, and maybe the amount of chocolate.
If you're having trouble with the batter being too runny, stick it in the fridge. It basically IS brownie batter and will firm up into cookie "dough" if you chill it. Then you can use spoons or an ice cream scoop to form balls to bake. You can turn almost any batter into cookies this way.
As much as I love chocolate, this was over the top even for me. I couldn't find bittersweet chocolate that night so I used about 3/4 semisweet and 1/4 dark chocolate. They all have about the same amount of sugar per serving according to the packages. I also cut the sugar to 1 cup. Still too much. VERY rich, VERY sweet, VERY fudgy, but if I ever make them again, I'll cut back on the sugar even more, and maybe the amount of chocolate.
Reviewed on Feb. 08, 2013 by MBilllman
Great for chocolate lovers! I had to increase the flour to 1 cup so they would hold together.
Reviewed on Feb. 06, 2013 by clyde53
These are the best cookies. I'm making them for Valentine's for a friend and she is giving them for a gift. Very good with a glass of red wine too!!
Reviewed on Jan. 31, 2013 by kristigirl
I was skeptical on how this recipe could form a cookie when I saw how much flour there was in the recipe. As I put the batter on the cookie sheet, I knew I was right. It ran all over and when baked, made a very thin crisp cookie. I don't like my cookies thin and crisp, and was very disappointed. I didn't want to waste any more batter, so I poured the rest in the pan and made brownies. The brownies came out wonderful, but I would never use this recipe to try to make a cookie again.
Reviewed on Jan. 24, 2013 by JenRo
Wonderful recipe. Easy to put together and cookies were ready in no time at all. My family enjoyed these very much, thanks for sharing.
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