Brownie Cookie(The Chewy)
Intensely fudgy brownie cookies loaded with chocolate chips and cocoa. Brown sugar and a short bake time keep these thick, chewy, and soft in the center. The key: pull them before they look done.
YIELD
1 batchPREP
15 minCOOK
10 minREADY
25 minHalf brownie, half cookie, all chocolate.
These brownie cookies get their fudgy chew from a combo of brown sugar, cocoa powder, and a generous two cups of semi-sweet chocolate chips stirred into the dough.
The secret to nailing the texture is pulling them from the oven when they still look slightly underdone. They’ll look soft and almost wet on top, and that’s exactly right.
They firm up as they cool on the sheet, setting into thick, chewy discs with crackly tops and gooey centers.
Pro Tips
- Do NOT overbake. Seriously. Pull them at 7 to 9 minutes even if they look underdone. They set up on the cooling sheet.
- Bake one sheet at a time for even heat distribution. Two sheets in the oven at once leads to uneven browning.
- Cool the cookies on foil, not a wire rack. The flat surface keeps the bottoms smooth and prevents the soft cookies from drooping through the rack.
- Use room-temperature eggs so they blend smoothly into the creamed shortening.
Ingredients
Directions
Heat oven to 375℉ (190℃)F.
Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl.
Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended.
Stir in chocolate chips.
Drop rounded measuring tablespoonfuls 2” apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375℉ (190℃)F. for 7 to 9 minutes, or until cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE.
Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely.
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