Chewy Brownie Cookies Recipe Recipe For Hand

CHEWY CHOCOLATE COOKIES III

Steps:

• In large bowl cream shortening, sugar, water and vanilla extract. Beat in eggs. In a separate bowl, combine flour, cocoa, salt and baking soda and gradually add to creamed mixture. Beat until just blended. Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 7 - 9 minutes. Do not overbake. Cool 2 minutes before removing from cookie sheet.

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.

QUICK AND CHEWY BROWNIE COOKIES

Steps:

• In a large bowl, combine the brownie mix, oats, nuts and cinnamon. Add water and egg and mix well. , Drop by level tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes. Cool for 1-2 minutes before removing to wire racks.

CHEWY BROWNIE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks to cool.

BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt and the baking soda, set aside.
• Add the butter and the chocolate chips to a microwave safe bowl. Heat until melted, 30 to 60 seconds.
• Stir in the sugar, eggs and the vanilla until blended.
• Stir in the remaining dry ingredients just until combined.
• Scoop rounded tablespoons of batter onto the baking sheet 2 inches apart.
• Bake for 12 minutes.

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:

• 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.

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.

BROWNIEDOODLES

Steps:

• 1. Preheat oven to 375 degrees. Do not follow the instructions on the brownie mix box. Replace with all the ingredients (except the turbinado sugar) and measurements instead.
• 2. You only really need to mix the batter with a spoon. It quickly comes together into a soft dough.
• 3. Drop by teaspoonfuls onto a parchment paper lined cookie tray (if possible) or if not, a greased cookie tray.
• 4. Flatten with the bottom of a glass.
• 5. Instead of rolling the dough around in a bowl of sugar, I just covered each cookie generously with the large-crystal turbinado sugar. The large crystal make it more crunchy and a nice contrast to the cookie that results.
• 6. Cook for about 8 -10 minutes. I have a convection oven and they are done exactly at 8 minutes.
• 7. These must cool for a bit before trying to remove them from the tray to cool further on a rack. The puffiness will settle down but the cream of tartar makes these a wonderful texture. Enjoy.