Chunky Chewie Brownie Cookies
Submitted by amyard
Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
30 minCan’t decide between brownies and cookies? Don’t. These give you both in one glorious package. A cocoa-laced brown sugar dough loaded with two full cups of chocolate chips bakes up fudgy in the middle with barely crisp edges.
The key is pulling them out of the oven while they still look slightly underdone. They firm up on the baking sheet as they cool, locking in that dense, chewy brownie texture.
This makes two dozen, but fair warning: they go fast. Double the batch if you’re baking for a crowd.
Kitchen Tips
- Do not overbake. Seven minutes is often enough. They should look soft and glossy on top when you pull them out.
- Let them cool on the baking sheet for a full two minutes before moving. They’re fragile when hot.
- Use dark brown sugar for even deeper molasses-y flavor.
- Sift the cocoa with the flour to avoid dry pockets of cocoa in the finished cookies.
Ingredients
Directions
Preheat oven to 375℉ (190℃) (190 degrees C).
Cream shortening, brown sugar, eggs, water and vanilla creamy.
Sift flour, cocoa, salt and baking soda together. Add to creamed mixture gradually, mixing on low speed until blended.
Stir in chocolate chips. Drop by tablespoonfuls onto ungreased baking sheet, leaving room for spreading.
Bake for 7 to 9 minutes, or just until set. Do not overbake. Cookies should be soft and moist.
Cool 2 minutes on baking sheet, then remove to wire rack and cool completely.
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