Chewy Brownie Cookies From Crisco Baking Sticks Recipes

CHEWY BROWNIE COOKIES

Steps:

• Heat oven to 375ºF.
• Combine brown sugar, all-vegetable shortening, water and vanilla extract; beat at medium speed until well blended. Beat eggs into mixture.
• Combine flour, cocoa, salt and baking soda; mix into all-vegetable shortening mixture at low speed just until blended.
• Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2-inches apart onto ungreased baking sheets.
• Bake 7 minutes, or until cookies are set.
• Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
• COOKIE VARIATION You can use any combination of chips for this recipe. For instance, 1 cup milk chocolate chips and 1 cup white chocolate chips, or 1 cup peanut butter chips and 1 cup of chocolate chips, or 1 cup chopped nuts and 1 cup of chips, etc.

CHEWY CHOCOLATE BROWNIE COOKIES

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.

CHEWY BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results.
• On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread.
• Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.

CHEWY BROWNIE COOKIES

Steps:

• Preheat oven to 180°C (350°F).
• Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
• Beat with 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 by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
• Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
• Bake at 180°C (350°F) for 10-12 minutes.
• Cookies wil appear soft and moist when baked, but firm upon cooling.
• Cool 2 minutes, then remove to cooling rack.
• *Smallercookies can be made using 15mL (1 TBSP) dough for each cookie; Bake 8-10 minutes; makes about 6 dozen cookies.

CHEWY BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.

CHEWY BROWNIE COOKIES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Combine the Crisco shortening, brown sugar,water and vanilla. Beat until well blended. Beat in eggs, one at a time.
• 3. Combine the flour,cocoa and baking soda mixing them together just until blended.
• 4. Combine the Crisco,brown sugar mixture and the flour cocoa mixture together. Add the chocolate chips.
• 5. Drop by teaspoon full, onto a parchment paper lined cookie sheet. Bake one sheet at a time @ 375 degrees for 11 minutes. Check them, as you do not want to over bake these cookies!
• 6. Cool on sheet for 5 minutes, then cool completely on wire racks.