Chewy Brownie Cookies

READY IN: 22mins
Recipe by Steph_40135

Off a Golden Crisco package. WOW! Are these good! My husband and I couldn't stop eating (I'm ashamed to admit). We omit the nuts, as our daughters are allergic to peanuts (and it is difficult to find nuts that are not cross-contaminated).

Top Review by grimHerpetologist

These brownie cookies were incredible! Mine turned out nothing like the picture - they were DARK, more like a brownie.<br/>I've had them out of the skillet for about an hour and they have stayed nice and chewy, and they are very sweet. Unless you have a mean sweet tooth, I would recommend cutting down on the sugar. I used about a half a cup of chocolate chips and I didn't miss the extra. The cookie itself is so chocolatey, it would be excellent plain. The walnuts add a nice texture and crunch. Any kind of Crisco shortening would work just as well; I used all vegetable without any problems. This will probably be my go-to cookie recipe now :)

Ingredients Nutrition


  1. Preheat oven to 180°C (350°F).
  2. Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
  3. Beat with mixer on low speed 1 minute or until creamy.
  4. Add beaten eggs.
  5. Combine flour, cocoa, baking soda and salt.
  6. Add to creamed mixture alternately with milk, beating on low speed about 1 minute, or just until blended.
  7. Stir in nuts and chocolate chips.
  8. Drop by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
  9. Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
  10. Bake at 180°C (350°F) for 10-12 minutes.
  11. Cookies wil appear soft and moist when baked, but firm upon cooling.
  12. Cool 2 minutes, then remove to cooling rack.
  13. *Smallercookies can be made using 15mL (1 TBSP) dough for each cookie; Bake 8-10 minutes; makes about 6 dozen cookies.

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