Wednesday, 5 September 2012

Chewy Chocolate Brownie Cookies

I found this recipe years ago on a box Crisco Golden Shortening. I would have to say they are the perfect chocolate chocolate chip cookie. Our families love their cookie soft and chewy texture. This recipe also doubles well.


1 ⅓ cups golden crisco
1 cup granulated sugar
⅔ cup brown sugar
1 tbsp vanilla
2 eggs slightly beaten
2 ¼ cups flour
⅔ cups cocoa
1 tsp baking soda
1 tsp salt
¼ cup milk
1 ½ cups broken pecan pieces
1 cup semi-sweet chocolate chips


1. Preheat oven to 350F.
2.Combine golden crisco, granulated sugar, brown sugar and vanilla in large bowl. Beat with electric mixer on low speed 1 minute or until creamy.
3. Add beaten eggs. 
4. 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.
5. Stir in nuts and chipits chips.
6. Drop dough by heaping spoonfuls (2 tbsp for each cookie) on ungreased cookie sheet. Bake 6 to 9 at a time leaving about 3” between cookies for spreading.
7. Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes, then remove to cooling rack. Makes about 3 dozen cookies. Smaller cookies can be made using 1 Tbsp dough for each cookie. Bake 8 – 10 minutes. Makes about 6 dozen cookies. FROM: Golden Crisco Shortening Package.

Recipe Link:Chewy Brownie Cookies

Combine ingredients as per the recipe. Stir in nuts and chocolate chips

Drop dough by heaping spoonfuls (I use a small ice cream scoop). Bake.
Let cool on a wire rack 

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