Chewy Brownie Cookies
Soft and chewy chocolate brownie cookies with white and chocolate chips. The yield will vary depending on how big you actually make these. I tend to make cookies large, so I'll get as few as 24 sometimes. But these work really well as smaller cookies, and if you use a just barely rounded tablespoon or a small scoop, you'll get at least 32.
Servings 32 cookies
Cost 5
Ingredients
- ⅔ cup shortening (125 grams)
- 1 ½ cups firmly packed brown sugar (300 grams)
- 1 tablespoon water (14 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour (200 grams)
- ⅓ cup unsweetened natural cocoa powder (30 grams)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups chocolate chips, white chips or any other flavor
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper or leave ungreased. Greasing will cause the cookies to spread.
- With an electric mixer, beat the shortening, brown sugar, water and vanilla on medium speed until well blended.
- In a separate bowl, mix together the flour, cocoa, salt and baking soda. Stir the flour mixture into the shortening mixture until incorporated. Stir in chips.
- Drop by heaping tablespoons or medium cookie scoops about 2 inches apart onto prepared baking sheets. Bake on center rack for about 7 to 9 minutes (minimum -- mine usually take a little longer) or until cookies are just set.
- Let cool for about 2 minutes on the baking sheets, then slide the parchment onto the counter and let the cookies cool on the parchment paper. If you don't have parchment, you can use foil.