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Chocolate Brownie Mounds

Thick, chewy, chocolate cookies with a soft inside and firm shell.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 48
Author: Cookie Madness


  • 2/3 c margarine softened (I used unsalted butter)
  • 1 1/2 c white granulated sugar
  • 2/3 c corn syrup
  • 2 large eggs
  • 2 t vanilla
  • 3 1/2 c flour all purposed, unbleached -- fluff, scoop, level
  • 1 t baking powder
  • 1/2 t salt
  • 6 squares baking chocolate melted (and slightly cooled)
  • 1 1/2 c coarsely chopped walnuts toasted if you have time!


  • Preheat oven to 350ºF.
  • Cream together margarine (or room temperature butter) and sugar. Stir in syrup, vanilla and eggs.
  • Sift or just stir together flour, baking powder and salt. Add to sugar mixture, mixing well. Add melted chocolate and nuts. Stir until mixed.
  • Drop by heaping teaspoons onto parchment lined baking sheet. Bake for 10 to 12 minutes. Makes about 4 dozen cookies.


The dough keeps well in the refrigerator. I baked some of the cookies right away, then shaped the rest of the dough into balls and put them in the refrigerator for a few hours. The cookies which I shaped and chilled definitely had a nicer shape.