These homemade brownie cookies will satisfy any chocolate craving. Loaded with chocolate chips they are a great addition to any cookie jar and are perfect to tuck into a lunch box for a tasty treat.
- Light Brown Sugar
- Vanilla (I used Rodelle Vanilla)
- Cocoa Powder (I used Rodelle Baking Cocoa)
- Baking Soda
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!
Shortening vs Butter
Shortenting is 100% fat whereas butter is also fat but has water and milk in it. I always use Crisco shortening but you can substitute butter 1:1. The texture of these cookies will change because shortening produces a softer, more tender cookie.
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. Butter, of course, adds lots of flavor. You could even try half shortening, half butter but, again, I have not tried this substitution and can not guarantee delicious results. If you do try it, I’d love to know how it worked out for you.
Growing up, I mostly remember my Mom making cookies with Crisco shortening. It was a staple in our house. My Mom’s M&M Cookie Recipe is another Crisco cookie recipe that my family enjoys. Switch out the M&Ms for other seasons.
More Brownie Recipes
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.
These cookies are crazy good with a rich chocolate flavor. It’s a recipe you’ll want to bookmark so you can find it easily the next time you want to make it.
- 1 ½ cups firmly packed light brown sugar
- ⅔ cup shortening, I use Crisco
- 1 tablespoon water
- 1 teaspoon vanilla (I used Rodelle Vanilla)
- 2 eggs
- 1 ½ cups flour
- ⅓ cup unsweetened cocoa powder (I used Rodelle Baking Cocoa)
- 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 Rodelle vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
- Combine flour, Rodelle baking 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.