Chocolate Brownie Cookies
.
Yield
36 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
vegetable shortening
|
*
|
| 1 | cup |
sugar
granulated |
|
| ⅔ | cup |
brown sugar
firmly packed |
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | large |
eggs
slightly beaten |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
milk
|
|
| 1 ½ | cups |
pecans
large/broken or walnut pieces |
|
| 1 | cup |
chocolate chips
or chopped chocolate |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
granulated |
|
| 158 | ml |
brown sugar
firmly packed |
*
|
| 15 | ml |
vanilla extract
|
|
| 2 | large |
eggs
slightly beaten |
|
| 532 | ml |
all-purpose flour
|
|
| 158 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
milk
|
|
| 355 | ml |
pecans
large/broken or walnut pieces |
|
| 237 | ml |
chocolate chips
or chopped chocolate |
*
|
Directions
Preheat oven to 350℉ (180℃) (180C).
Combine Golden Crisco Shortening, granulated sugar, brown and vanilla in large bowl. Beat with electric mixer on low speed 1 minute or until creamy.
Add beaten eggs.
Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating on low speed about 1 minute, or just until blended.
Stir in nuts and chocolate chips.
Drop dough by heaping spoonfuls (about 2 tbsp [30 mL] for each cookie on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm) between cookies for spreading.
Bake at 350℉ (180℃) (180C) for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling. Cool 2 minutes, then remove to cooling rack.
