Chocolate Brownie Cookies

Name: Chocolate Brownie Cookies
Yield: 36
Cuisine: Fusion
Ingredients: vegetable shortening; sugar; brown sugar; vanilla extract; eggs; flour; cocoa powder; baking soda; salt; milk; pecans; chocolate chips

YIELD

36 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ⅓

CUPS VEGETABLE SHORTENING *

CUP SUGAR
granulated

⅔

CUP BROWN SUGAR
firmly packed *

TABLESPOON VANILLA EXTRACT

LARGE EGGS
slightly beaten

2 ¼

CUPS ALL-PURPOSE FLOUR

⅔

CUP COCOA POWDER

TEASPOON BAKING SODA

TEASPOON SALT

CUP MILK

1 ½

CUPS PECANS
large/broken or walnut pieces

CUP 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.