Grandma's Double Chocolate Brownie Cookies

Submitted by Demelza

"My Mom used to make these cookies for my daughter, without the chopped nuts. They are her favorite cookie. The original recipe used shortening, I use butter and add 1 tsp of instant clearjel per cup of flour to stop the cookies from spreading. If you don't have any instant clearjel make sure to chill your cookies prior to baking. I usually only make half a recipe. You can freeze the cookies before baking, just add a couple of minutes to the baking time if using frozen dough."

 

• Ready In: 20mins
• Ingredients: 12
• Yields: 72 cookies
• Serves: 72

ingredients

• 1 1⁄3 cups butter
• 1 cup white sugar
• 2⁄3 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs (lightly beaten)
• 2 1⁄4 cups flour
• 2⁄3 cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1⁄4 cup milk
• 1 1⁄2 cups chopped pecans (optional)
• 1 cup chocolate chips

directions

1. Cream butter & sugars.
2. Add eggs, vanilla & milk, mix well.
3. Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter).
4. Mix in flour, cocoa, baking soda & salt till well combined.
5. Stir in nuts if using & chocolate chips.
6. Drop by tablespoon on parchment lined cookie sheet.
7. Bake at 350 for 10 - 12 minutes.
8. Cool on wire rack.
9. Store in airtight container.