Brownie-like chocolate cookies with shiny crunchy tops and chewy fudgy centers. A must have recipe for chocolate lovers! They’re so delicious and incredibly simple to make.
You guys know how much I love cookies. I have tons of cookie recipes on the blog, like chewy peanut butter cookies, coconut cookies, Linzer cookies, and thick and chewy chocolate chip cookies, to name a few!
Experimenting with cookies recipes is definitely one of my favorite pastimes. I recently tried these chocolate cookies by Martha Stewart and I immediately was hooked. I loved these cookies so much that I wanted to share the recipe with you guys — so here it is!
These chocolate cookies are almost like a brownie because they are soft, fudgy and chewy. They’re made with real melted chocolate in the batter and really are the best chocolate cookie recipe I’ve ever tried (Thank you, Martha!). I hope you love these babies as much as I do!
How to make chocolate cookies
Here’s a step-by-step break down of the process.
- Melt chocolate and butter together. Place both in a microwave-safe bowl and put in the microwave in 20-second intervals, stirring between each, until melted. Be careful not to overheat because it can burn the chocolate. Set it aside.
- Beat the eggs, sugar, and vanilla together. In an electric mixer, beat the eggs, sugars and vanilla on medium speed until light and fluffy, 2-3 minutes.
- Pour in the cooled melted chocolate-butter mixture. On low speed, add in the cooled chocolate mixture until combined.
- Add the dry ingredients. Slowly pour in the dry ingredients and mix just until combined. An an optional mix-in, you can add 1 cup of chocolate chips/chunks, but I prefer these cookies plain for pure fudginess.
- Chill. If you notice the batter is very runny and you can’t scoop it with a tablespoon place, place the mixing bowl in the refrigerator for 30 minutes. However, if it’s firm enough, you can skip this step.
- Bake. Drop heaping tablespoons of dough (I prefer using this ice cream scoop) 2-3 inches apart onto baking sheets lined with parchment paper. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Tip: The secret to making these chocolate cookies super fudgy and brownie-like is to slightly underbake them. Overbaking will make them dry and tasteless. My cookies were exactly 1.5 tablespoons in size and took about 9 minutes to bake. The cookies should be shiny and crackly, but still soft in the center. Allow cookies to cool for a few minutes before you move them to a wire rack to cool completely, so they won’t break.
More of my favorite cookie recipes
- Alfajores: Classic melt-in-your-mouth alfajore cookies filled with creamy dulce de leche.
- Brown Butter Chocolate Chip Cookies: Nutty brown butter adds a delicious caramel flavor to these chewy chocolate chip cookies.
- Hazelnut Nutella Sandwich Cookies: Soft and buttery hazelnut cookies filled with creamy Nutella.
- Soft Sugar Cookies: A deliciously rich, soft and chewy sugar cookie.
- Peanut Butter Pretzel Chocolate Chip Cookies: Pretzels add a salty flavor and amazing texture to these moist chocolate chip cookies.
These fudgy, brownie-like chocolate cookies have crackly tops and taste absolutely amazing.
- 225g (8 oz.) semisweet chocolate, roughly chopped
- 4 tablespoons (1/2 stick/57g) unsalted butter
- 2/3 cup (90g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) packed light brown sugar
- 1 teaspoon pure vanilla extract
Preheat oven to 350°F/175°C degrees. Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
In another bowl, whisk together flour, baking powder and salt.
In a mixer bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate on a low speed. Mix in flour mixture just until combined. If the batter is too runny, place it in the fridge for 30-60 minutes until it firms up a bit.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with parchment paper. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days, or they can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
Recipe adapted from Martha Stewart
JustynaJune 8, 2014 at 2:01 pm
I agree with you, preparing a post may take a lot of time. I would actually add point number 8 to your list – trying no to eat the whole batch of cookies by myself and in one sitting (that’s why I usually try to bake only half the batch each time, haha). That will definitely be a problem when I bake these cookies, and I will do that for sure!
ShiranJune 8, 2014 at 6:16 pm
I didn’t mention it because I thought it was obvious 😉 Sometimes people think I’m joking when I say it, but I can easily eat an entire batch of cookies by myself! It’s so hard not to 🙂 I’m glad I’m not alone though!
NetaMarch 14, 2015 at 1:31 pm
I made the cookies and they taste great, but they didn’t get the shiny crust – do you have any idea why?
I LOVE your blog, thanks for all the great recipes!
ShiranMarch 17, 2015 at 1:51 pm
Thank you so much Neta! 🙂 When you melt the butter and chocolate together, the mixture should be smooth and shiny. Make sure to beat the eggs and sugar for a few minutes in the mixer until light and fluffy before adding the chocolate mixture. If you do this, you should get that shiny crust!
BatyaMay 31, 2015 at 7:29 pm
Hi, these cookies look amazing! I want to make them but will they come out the same if I substitute the butter for oil to make it parve?
ShiranJune 1, 2015 at 11:29 am
Thank you Batya! I don’t recommend using oil, but you can try replacing the butter with margarine if you want it to be parve. The flavor would be different though.
KBApril 25, 2020 at 9:12 pm
Have made these so many times- delicious and perfect! I bake on the lower end of the time range so they’re gooey inside.
DelaineMay 3, 2020 at 9:26 am
Can I use cocoa powder instead of chocolate chunks?
ShiranMay 11, 2020 at 4:44 am
The two are usually not interchangeable in recipes.
BatyaJune 1, 2015 at 8:46 pm
Ok then, I guess I’ll reserve this recipe for later… maybe Shavuot next year or some other time. Thanks!
RaizlMarch 4, 2019 at 8:28 pm
Is this a Jewish website?
Wendi LFebruary 13, 2021 at 1:59 pm
Everyone loves good food, so what does it matter?
Stephanie HumphreysFebruary 18, 2021 at 6:54 pm
Because Jewish people eat in accordance with Jewish dietary laws referred to as kosher. That’s why Wendi
WhitniJune 26, 2015 at 5:45 pm
Is the dough supposed to be super runny? Like the consistency of brownies?
ShiranJune 27, 2015 at 11:08 am
It shouldn’t be runny like a brownie batter, but it also shouldn’t be thick like a chocolate chip cookie dough. Maybe the melted chocolate was too hot when you added it? If it’s too runny, place it in the fridge for about an hour until it firms up a bit.
WhitniJune 27, 2015 at 11:40 am
That could have been it. I will have to try these again! I ended up making brownies out of them because they were really runny. I definitely did something wrong! haha They tasted great though!
ShiranJune 27, 2015 at 6:22 pm
Then definitely try it again! 🙂 I hope that next time they will turn out perfect!
rachelJuly 14, 2015 at 4:49 pm
my batter was runny too so I put it in the fridge like you wrote and then they firmed up and they baked perfectly!!
ShiranJuly 16, 2015 at 1:15 pm
That’s great! I’m glad to hear 🙂 I’ll add that as a note in the recipe!
ElleMay 19, 2020 at 4:07 pm
This is a pretty good recipe. A little bit more cakes than I was wanting but still a very good recipe. I used 1 semi sweet and 1 dark chocolate bar bc that’s all I he. I should’ve added a bit more sugar probably a full cup. They came out more like dark chocolate cookies but still good. Thank you 🙂
ELLEMay 23, 2021 at 5:22 am
I have the same name as you <3
BeverlyNovember 27, 2016 at 9:38 am
I followed the directions exactly, but my briwn sugar, eggs, and vanilla refused to become anything other than a pancake type batter, even after ten minutes of beating. I’m going to try putting it in the fridge, but I’m afraid my cookies are going to have to be brownies.
ShiranNovember 28, 2016 at 4:50 am
Hi Beverly, these things happen sometimes. Have you tried whipping eggs before? Make sure your bowl is completely clean before you start.
AbigailSeptember 5, 2020 at 8:00 am
I have the exact same problem. Clean bowl, ten + minutes of beating and still nothing!
MicheleAugust 9, 2018 at 9:42 pm
Mine was as well. I found I put in a half a cup of butter as it says 1/2 stick of butter or 4 tbsp butter which is 1/4 cup not 1/2. It’s a bit misleading especially in Canada as we don’t have butter available at most
Stores in ‘sticks.’ It was very good anyways but obviously need to be careful on reading measurements.
CookieLoverDecember 31, 2015 at 10:52 pm
Question, what do you mean by dropping heaping tablespoons of dough? Should we press them flat? Should we keep it big and round? Thanks!
ShiranJanuary 4, 2016 at 5:04 am
Hi! You should shape the dough into round (or even tall) balls, place them on the cookie sheet, and bake. Don’t flatten them!
LilaJanuary 6, 2016 at 10:03 pm
this looks divine! One question, I have Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips would this work too? I don’t want them to be bitter though…I like the fudge-like taste better than dark/bitter chocolate. Any suggestions? 🙂
ShiranJanuary 7, 2016 at 10:20 am
Hi Lila! I’m not sure about these specific chocolate chips, but I usually just use chocolate bars, because the two can be a little different, depending on the brand (in short – the reason for this is that chocolate chips need to keep their shape when heated, which is good for cookies for example). The best thing to do is to taste the chocolate – if you like it, use it in the recipe and if you don’t, you better use another brand or cocoa percentage. It’s just a matter of taste. Personally, I like using 60% cacao chocolate.
RoseJanuary 27, 2016 at 6:30 pm
These look beautiful! Do you think I could add red food color (without compromising crisp/chewy texture) to make red velvet cookies? How much food color do you think I should add?
ShiranJanuary 28, 2016 at 5:59 pm
Thank you so much, Rose 🙂 I’m not using food coloring often so I’m not sure how much you need to add or how it would work with these cookies. Usually I just start with adding a drop, then adding more as needed until the desired color.
CourtneyJuly 28, 2016 at 9:24 am
What kind of chocolate bars do you use? I’m a little unsure of what kind to buy since you said not to use baker bars.
ShiranAugust 1, 2016 at 10:53 am
Hi Courtney, some brands produce high quality baking chocolate, but it really depends on the brand, that’s why I suggest using chocolate bars that aren’t labeled as baking chocolate. Great brands are Ghiradelli, Guittard, or Scharffen Berger, but you can use any of your favorite brands. As long as you like the chocolate, you’ll like the cookies.
ErinSeptember 6, 2016 at 6:49 pm
Any idea if I use cocoa powder instead, and how much would I use?
ShiranSeptember 7, 2016 at 4:39 am
Hi Erin, unfortunately, the dark chocolate can’t be substituted for cocoa powder.
TheresaSeptember 16, 2016 at 10:09 am
Try using butter flavored crisco for parve recipe, conversion is on the pkg.
RimaNovember 6, 2016 at 12:40 am
Hi Shiran, I’ve tried making this twice and followed the recipe accordingly…but both times my cookies didn’t have that lovely crack. They tasted heavenly, it’s just that I didn’t get that lovely crispy outer. Any idea what could have possibly gone wrong?
ShiranNovember 9, 2016 at 7:12 am
Hi Rima, you should beat the eggs and sugar on high speed for several minutes until light and pale in color. This should give you these shiny crackly tops.
AmalDecember 3, 2016 at 6:02 am
How many cups of chocolate? I’ve searched but some says it’s cup and 1/2 cup, the other says it’s cup and 1/4 cup! Can you please help me? Thank you for you great recipe.
ShiranDecember 4, 2016 at 6:29 am
Hi Amal, it should be about 1 and 1/3 cups chopped chocolate.
KarenDecember 17, 2016 at 2:48 pm
I made these just now and they are sooo delicious! Oh my dog they are just what I was hungry for. I followed exactly and I got the lovely crackle tops. I did find one error I made. I accidentally put in a tablespoon instead of a teaspoon of vanilla. Oh well still edible…now excuse me while I go pour some almond milk to go with those beauties 😉
I tried putting in a five star rating, but it only let me put in four, but it’s a five!
ShiranDecember 17, 2016 at 3:40 pm
Thank you so much Karen! I’m so happy that you love them!
DeanneMarch 28, 2017 at 8:50 pm
My tops didn’t come out crackly and I beat brown sugar and eggs on high speed until light and fluffy. I used Lindt milk chocolate – think that could be why no crackly tops? Cookies are delicious!
ShiranMarch 29, 2017 at 6:35 am
Hi Deanne, using milk chocolate will affect the flavor and texture of the cookies because it’s different than dark chocolate. If you use dark chocolate next time, beat the eggs and sugar for longer, more like 5 minutes.
CarolynApril 13, 2017 at 3:14 pm
This one is a winner !!!!
PamelaAugust 24, 2017 at 12:06 am
I made these as directed but added mint and chocolate chips to them and they are amazing! When you need a chocolate fix, you can get your fill without having to fill up.
Rob GividenAugust 26, 2017 at 10:58 am
This is one of the better cookie recipes I have tried. I have been a baker for 35 years and have tried hundreds of recipes for my bakery. Real winner here and have now made several batches keep up the good work.
MarcySeptember 13, 2017 at 6:36 am
The recipe is terrific! The cookies came out exactly the way they should. Rich intense chocolate taste. I did chop up about 40z. of Ghirardelli chocolate and mixed it into the dough. I also refrigerated it for about 20 min. They were perfect! Did you add nuts to your recipe?
ShiranSeptember 13, 2017 at 9:21 am
I like to play with the add-ins. Sometimes I leave out the chocolate, or add nuts, or even caramelized nuts. It’s delicious!
ShelinazNovember 3, 2017 at 5:11 am
I made this recipe and it was sooo yummy, crispy in outer part and chewy in the middle and very chocolaty with shine on top
PamelaNovember 14, 2017 at 6:26 pm
I followed the recipe exactly and the cookies look dry and crumbly on top not shiny and didn’t set well. Any ideas why?
ShiranNovember 17, 2017 at 8:17 am
Hi Pamela, if you beat the eggs and sugar for a few minutes in the mixer until light and fluffy, you should get that shiny crust. However, chilling the cookie dough for a while in the fridge can make it lose some of that shine, but it does help in making thicker cookies. If they turned out dry they were either mixed or baked for too long.
Sandra H.February 23, 2018 at 8:34 pm
Made these tonight for he first time. I’m in my 60’s and let me say the batter was finger-licking good. I used Nestlė Toll House semi-sweet morsels. As suggested , I did put the batter in the fridge for about 20 min. They came out as described: had a nice sheen and were crackly looking. Mostly firm in the outside with a soft center. One, okay maybe two, will satisfy my chocolate craving! P.S. It won’t let me give it 5 stars, but it is!
DianaMarch 7, 2018 at 9:24 am
Will doubling this recipe give me the same quality cookie?
ShiranMarch 11, 2018 at 1:14 pm
Yes Diana, it should be just fine!
JoannaMarch 18, 2018 at 6:42 pm
Hi!!!!!! I love this recipe! But how can make the cookies not stick to the baking tray?
ShiranMarch 19, 2018 at 2:21 pm
Hi Joanna, if you line the baking sheets with parchment paper or a silicone baking mat, they won’t stick.
BettApril 22, 2018 at 4:14 pm
Hello! This looks so goood! I’ve got a little question. Would it be okay if I replace the chocolate bars with unsweetend cocoa powder? Or would that ruin the recipe
ShiranApril 24, 2018 at 4:22 pm
Unfortunately it’s not possible because these are two different products.
AmeeraMay 25, 2018 at 2:50 pm
Loved it. Just tried it today and it tast sooooo goood. Thank you so much.
Ameera Al ShkeiliMay 26, 2018 at 2:48 am
I baked the cookies yesterday. everyone went crazy for it and they just loved it. My only mistake that I over baked the cookies and it was little hard, however, still YUMMY.
Thanks for the recipe 🙂
ShiranMay 27, 2018 at 7:22 am
Thank you, Ameera!
LhotJune 5, 2018 at 7:00 pm
I’ve tried this 3 times. They do taste absolutely great but for the life of me, I can’t make it with the crackly and shiny finish. My cookies turned out round and fat. no crackly effect at all. What could I be doing wrong?
ShiranJune 6, 2018 at 9:23 am
Hi Lhot, to get crackly tops you need to beat the eggs and sugar for several minutes in the mixer. You can try using the whisk attachment instead of the paddle attachment. It also helps if you bake them right away or as soon as possible, although they might spread too much.
DebbieSeptember 24, 2018 at 5:03 pm
I just had to comment on these cookies because they turned out fantastic! I followed your instructions exactly, using a dark chocolate bar instead of semi sweet, and I was so proud of my shiny, crackle topped cookies I just had to say thank you. So, thank you! (Not to mention they are one of my new favorites?). Definitely 5 star but I wasn’t able to reflect that on your rating.
LaurenOctober 20, 2018 at 3:35 pm
Hi Debbie if you don’t mind me asking what kind of chocolate did you use? What brand was it ? I’m having trouble finding a good chocolate to use
Carrie MarsNovember 1, 2018 at 3:12 am
I just made these cookies and my family loved them! I did use baking cocoa though instead of semi sweet chocolate bars and the only thing was that they did not have the crackled kinda crispy tops like they should have. They ended up just turning out to be like a smooth cake top look to them but they still tasted great and were super easy to whip up! Thank you so much.
DoraNovember 20, 2018 at 1:34 pm
Just baked these cookies! Absolutely delicious.xxx
SallyDecember 10, 2018 at 6:00 pm
I just made these for the third or fourth time now. They came out drastically differently each time but all batches were delicious and crackly. This time I replaced half of the sugar with coconut sugar and I made them smaller so I could use them as ice cream sandwich material. Good stuff.
PhoebeDecember 14, 2018 at 10:20 pm
I DONT HAVE CRACKS AND I FOLLOWED EVERYTHING to the t literally I fridged for 30 mins beat the eggs until light and fluffy let the cookies rest for 5mins on the tray and yet I still have flat cookies with acne scars on the surface.
AlexDecember 19, 2018 at 8:27 am
I’ve made these so many times before and LOVE this recipe! This year I’m going to try rolling balls of the dough in powdered sugar to make chocolate crinkles.
Can the dough be made a couple days in advance and refrigerated?
ShiranDecember 21, 2018 at 2:34 pm
Yes it can 🙂
AlexDecember 20, 2020 at 10:51 am
YESSS, thank you!!
JessicaDecember 22, 2018 at 11:32 pm
I just made the substituting the flour for all-purpose gluten-free flour and they turned out amazing!!! So delicious, I better put them away before I eat them all!
KellyJanuary 26, 2019 at 6:29 pm
These turned out great! Just like you described. I didn’t chill the dough before baking the first batch and it took 9 minutes to cook. The cookies came out with the shiny tops like you said. Thanks for the awesome recipe!
LailaFebruary 10, 2019 at 2:51 pm
I made these and I really like them. I suggest 9 minutes rather then 12 though
TatyanaApril 22, 2019 at 3:38 am
Exploring your recipes and photos is a real pleasure, as usual!
But this time I need a small advice 🙂 My cookies didn’t spreat in the oven at all… They didn’t flatten and hardly had any crancks on top. I suspect high cocoa content in the chocolate I used (72%) could affect the cookies this way, but I’m not sure. Could you remember if you faced the same problem during your tests?
Thank you in advance!
ChristiMarch 18, 2020 at 3:20 pm
They were delicious, but mine were a bit salty! I used unsalted butter…
DebbieSeptember 22, 2019 at 6:51 am
Hi Shiran, OMG! I’ve just made these cookies and ate two before they had even cooled. They really are the business. I only had dark soft brown sugar in, but that worked a treat and I added a good pinch of instant coffee, something I always do when cooking anything chocolately. I’m figuring that all that dark chocolate and brown sugar must be packed with goodness?…Wishful thinking I know… I had hoped to freeze some, but I don’t think they will make it that far!
AvivaOctober 6, 2019 at 5:23 pm
Taste great, but mine came out much thicker than your picture. I was hoping for more of a thin, crunchy chocolate cookie, but the dough was too thick to press down. Any ideas? Thanks!!
ShiranOctober 13, 2019 at 3:34 am
It’s supposed to be a good thing! They are meant to be fudgy on the inside. If you prefer the cookies more crunchy, try baking them for longer.
ImeneNovember 19, 2019 at 2:44 pm
Hi, i just made these brookies, they were super moist, shiny ,with beautiful cracks on top and sooooo very delicious ,thank you for the recipe !
Hope KloeppelFebruary 9, 2020 at 6:19 pm
Wow, delicious! I didn’t know how much to whip the eggs and I didn’t want to overwhip them so I just waited for pale yellow and frothy, 4-5 minutes. These baked in 10 minutes and went pretty flat but are shiny and crispy and chewy and chocolatey! Oh and I didn’t have any good chocolate, but chocolate chips worked fine! I made sure to not over-microwave, the chocolate stayed shiny and made for shiny cookies. :))
NobiApril 19, 2020 at 8:44 pm
I made these cookies, and they were DE-LIC-IOUS! The only problem is that the batter was REALLY thick, and they made really thick cookies, but the cookies were like tasting brownie, fudge, heaven on a fork! Thanks so Much for this recipe!
LiaMay 28, 2020 at 6:53 am
I usually don’t rate or leave reviews/comments but this recipe is to die for. Definitely would recommend you try it out because its a fairly quick recipe and the bake time isn’t long either. I tend to make mine slightly smaller (between a teaspoon and tablespoon in size) because they bake really quickly just make sure you don’t burn them! I could eat hundreds of these a day and not feel the slightest feeling if guilt. This recipe is absolutely decadent and Im happy to say I’ve used it many times with no difficulty.
ReneeMay 29, 2020 at 7:30 am
These are SO delicious! Super gooey and fudgey middle with a chewy crust, yummy. The first time I made these they were really salty, so the second time I omit the salt and sprinkled sea salt on top after baking. So good, recommend!
A’aishahJuly 3, 2020 at 4:19 am
I have melted chocolate from making churros the other day. Can I use that since I ran out of my chocolate chip bits? What would the quantity be then?
LianneJuly 5, 2020 at 5:30 am
The mixture turned out too brownie batter-like! I left it in the fridge for 20 minutes then in the freezer for 10 minutes, it became thicker so I thought I fixed it but once I put them in the oven they melted! I ended up making them into brownie brittle and my family says they taste good!
LilaAugust 14, 2020 at 10:37 am
These were amazing cookies! But mine cooked much faster, about 7 minutes. At 9 minutes they had lost the gooey magic but were still great.
I made some subs like less butter and chocolate, and added sunflower oil to balance out the mixture. I would also use less sugar next time as for me they were so crazy sweet!
But amazing to recipe and thank you!
This is my go-to chocolate cookie recipe from now on 🙂
Much love and gratitude
IsharaSeptember 3, 2020 at 2:48 am
Hello, I was wondering if i wanted to stamp the cookie with ‘a love heart’ or ‘dad’, would I do it before or after baking?
ShiranSeptember 3, 2020 at 3:11 am
Hi Ishara, usually you do it before, but it won’t work well for these cookies. It’s better for sugar/butter cookies that don’t spread or get crackly on top.
gehadSeptember 12, 2020 at 10:13 am
excuse can this batter be made, shaped and freezed for baking it later?? thanks
ShiranSeptember 16, 2020 at 10:23 am
StephanieDecember 3, 2020 at 3:27 pm
Do you think adding a TBSP of orange zest would compromise the structure of the cookies?
ShiranDecember 6, 2020 at 6:28 am
Hi Stephanie, as long as you use the zest and not the juice, it would be ok 🙂
AlexDecember 17, 2020 at 7:27 pm
I make these every year, rolling the dough balls in powdered sugar to make the greatest chocolate crinkles of all time! I’ve never tried making the dough ahead of time, I’m wondering if it would be okay refrigerated for a couple of days before baking?
ShiranDecember 20, 2020 at 4:41 am
Yes, it’s ok!
DebraJanuary 16, 2021 at 10:31 am
These cookies are an amazing bit of chocolate heaven! My husband is calling them the best cookie he has ever had. I bake a lot but had never tried this recipe, definitely recommend it just as you have written it. Thank you Shiran!
MPoehlerJanuary 23, 2021 at 12:55 pm
They were very very good. However, mine did not spread flat like the pic. They were more domed. Upon re-reading the recipe I realized the butter says 1/2 a stick OR 4tbsp. 1/2 a stick is 8 tbsp of butter. I’ll make another batch and make sure to make this adjustment. I’m sure they would spread put with the extra butter.
ShiranFebruary 2, 2021 at 9:42 am
1 stick of butter equals 8 tablespoons so 1/2 stick equals 4 tablespoons (1/4 cup). 1 cup equals 2 sticks so maybe that’s the confusion 🙂
SarahSeptember 20, 2021 at 8:28 pm
Hii !! I just want know why mine are so falt ! In the oven they are ticker and out so falt !! 💔💔
Wilfredo GarciaDecember 12, 2021 at 6:23 pm
I’ve made these for the teachers in my school several times. Always a hit. I have to make about 300 by Dec 23rd. Can the cookie dough be frozen so that I can prepare my batches ahead of time?
Talia @ Pretty. Simple. Sweet.December 17, 2021 at 2:24 pm
Hi Wilfredo, yes definitely! Feel free to make the cookie dough ahead of time and freeze it. You can even pre-scoop the batter and freeze them then bake straight from the freezer.
Addisyn BernierJanuary 19, 2022 at 9:23 pm
Hi Shiraz, I just made these cookies and they are so good my friends want me to make more. However, I’m out of eggs, and was wondering if anything could be substituted for the eggs? Thanks!
Talia @ Pretty. Simple. Sweet.January 24, 2022 at 3:03 am
Hi Addisyn, I haven’t recipe tested an egg replacer so I recommend sticking to the recipe:)
AbbyFebruary 7, 2023 at 9:51 pm
I’m planning on making this recipe as a little surprise for some of my friends for valentines day, but slightly altered to suit their preferences, and I have a couple questions:
1) would it be possible to substitute the melted chocolate for melted white chocolate? would I have to adjust anything to compensate for any difference in texture, etc?
2) if I were to try and add strawberries (either fresh or freeze-dried) as an add-in, what would you recommend doing?
these look absolutely delicious, I can’t wait to make an extra batch just for myself 😉
Talia @ Pretty. Simple. Sweet.February 8, 2023 at 5:04 am
Hi Abby, white chocolate won’t work in this recipe unfortunately. White chocolate has a different makeup than dark chocolate and the cookies may not turn out. I also don’t recommend adding addins to these cookies because they bake very thin. Check out my double chocolate cookie recipe though, you could try adding small pieces of strawberries to these 🙂