Chewy Chocolate Brownie Cookies
photo by lilsweetie
- Ready In:
- 2⁄3 cup shortening (Crisco is good)
- 1 1⁄2 cups packed brown sugar
- 1 tablespoon water
- 1 teaspoon vanilla or 1 teaspoon maple extract
- 2 eggs
- 1 1⁄2 cups flour
- 1⁄3 cup sifted cocoa powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1⁄2 cup chopped walnuts or 1/2 cup pecans
- Set oven to 375 degrees.
- In a large mixing bowl, cream shortening, sugar, water and vanilla.
- Beat in the eggs.
- Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
- Stir in chocolate chips and nuts.
- Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
- Bake for 7-9 minutes (don't overbake).
- Cool 2 minutes; remove to wire racks.
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What sets this recipe apart from the many good recipes that go by this description is its use of staple ingredients. I was at a vacation home, not my well-stocked kitchen, when called upon to bake a gift ASAP. No time for grocery shopping. I had only 2 eggs: bingo, a partial bag of c. chips, and only a dab of butter. Wait, there's a can of lard in the cupoard! That took care of the critical items; the rest I had. They turned out delicious and I was proud to give them...that is, those that escaped my weimaraner who had surreptitiously counter-surfed them! Thanks for posting.
Heavenly.....another great recipe from Kittencal!! Glad they're going out the door and not staying in my kitchen....if they make it to this evening. :) I made according to the recipe except for making half the chips white peppermint, adding a 1/2 tsp of coffee powder, and omitting the nuts since they were for a kid's party. I baked them on parchment paper, took them out of oven as soon as the tops looked "dry" (about 6-7 minutes). then cooled until cookies flattened/set before removing from pan. For servings, I doubled the recipe and used a small (tablespoon of batter) cookie scoop; it made 8.5 dozen, 2.5 inch round cookies.
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These cookies were great! And Kittencal is right, they do taste like a brownie. The first batch I had trouble getting them off the cookie sheet without smooshing. It would be best if they can sit a bit before removing. I didn't want to wait cause I needed my sheets for the next round of cookies. I decided to bake another batch (cause they still tasted fantastic) and this time I used parchment paper and just slid the paper on to some newspaper until the cookies were cool. Worked great! I also substituted 1/2 mini chips and 1/2 white chocolate chips for the 2 cups of chocolate chips. They were a big hit at my sons sport banquet last night. I should have made a triple batch. This recipe will go into my permanent box and will be my first pick when I need a chocolate cookie!!!!!