These homemade brownie cookies will satisfy any chocolate craving. Loaded with chocolate chips they are a great addition to any cookie jar.
If you’ve read my blog for any length of time, you know my family LOVES brownies. These homemade brownie cookies are no exception. They were gone in no time! Actually, I came home one afternoon, craving something chocolate and the cookie jar was empty! But I guess that’s to be expected with teenagers in the house!
You can see from the photos these are not flat cookies. They are a taller cookie and that is a result of the use of shortening rather than butter. Cookies made with shortening tend to be softer and more tender giving them a more brownie-like texture.
When I started thinking about the brownie recipes on the site I wondered if there could be too many. There are chocolate chip brownies, ultimate double chocolate brownies, cream cheese swirl brownies, and grasshopper brownies, just to name a few. But then I asked my boys and they said no, so I guess there is always room for more brownie recipes.
- 1 ½ cups firmly packed light brown sugar
- ⅔ cup shortening, I use Crisco
- 1 tablespoon water
- 1 teaspoon vanilla
- 2 eggs
- 1 ½ cups flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups semisweet chocolate chips
- Preheat oven to 375 degrees F. Line baking sheets with a silicone baking liner or parchment paper.
- Place brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
- Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls 2-inches apart onto ungreased baking sheet.
- Bake one baking sheet at a time at 375 degrees F for 7 to 9 minutes or until cookies are set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 36 cookies.