Homemade Brownie Cookies
Soft and slightly chewy, these homemade brownie cookies make a sweet after school treat.
Servings: 36
Ingredients
- 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
Instructions
- Preheat oven to 375℉ 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.
