Chewy Chocolate Brownie Cookies

"When you bite into these rich, chocolate cookies, you'll think it is a brownie!"
photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:




  • 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.

Questions & Replies

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  1. Pawsfurthought
    As soon as these were out of the oven, I knew they were a hit. My husband, who is at best ambivalent about chocolate, RAVED! Thanks, kittencal, for another keeper! Soft and gooey, perfect!
  2. Marietta Mary Lou
    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.
  3. JHSmith95
    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.
  4. Rita F.
    This is excellent for the "hamburger cupcakes". Before making these I had to make a sheet of brownies and use a cookie cutter to make the "meat" part of the cupcake and it looks more like a hamburger patty. Everyone of the people who ate them wanted the recipe for the brownie cookies.
  5. brownielove
    U never dissapoint I cant wait to do more of ur recipes dont stop what ur doin


  1. Pawsfurthought
    I didn't have semisweet chips, so I used milk chocolate. Yummy!
  2. Jacklyn Modery
    Amazing! So incredible warm from the oven! I brought these to my son's cub scout picnic and everyone was raving about them. I was tempted to substitute butter for the shortening, they were fine without it. I baked them on parchment paper and used a cookie scoop. This is a real "keeper" recipe!
  3. Sadlbum
    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!!!!!



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