Chewy Brownie Cookies
Total TimePrep: 10 min. Bake: 10 min./batch
- 2/3 cup shortening
- 1-1/2 cups packed brown sugar
- 2 large eggs
- 1 tablespoon water
- 3 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans, optional
- 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.
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Dec 2, 2018
This has been a family favorite since I first made them a few days after the Oct. '94 issue of TOH arrived at our home! We raised six children
Feb 4, 2018
These were very good, but I think 2 cups of chocolate chips was too much. I am going to reduce it to 1 1/2 cups. There were so many chips they were falling out of the dough.
Jan 30, 2018
More of a question than a review...Should this really read 1 TABLESPOON of vanilla extract, or is that a typo.
Jan 12, 2017
I followed several reviewers suggesting, milk instead of water, more flour.....Always use mini chocolate chips as they incorporate into the dough much easier. Chilling dough several hours makes the dough much easier to work with.Delicious cookies. Thank you, Jonie.
Sep 18, 2016
Had to substitute part butter for shortening, second time making these and it really did make a difference in texture. Adding mint chips instead of nuts takes up a notch!
Nov 29, 2015
What a disappointment! I substituted butter for the shortening, but other than that I followed the recipe exactly. They tasted great, but the texture was not what I was looking for. I was looking for a chewy cookie and these aren't it. I would describe them as "cakey" not "chewy". So my search for a truly chewy brownie cookie recipe continues...
May 1, 2015
I used half brown sugar and half white sugar! I used 1/2 tsp. baking soda, rather than 1/4 tsp. baking soda. I also used 1-1/4 cup of semi-sweet chocolate chips. I omitted nuts on account of nuts being an allergen to some people! I greased my baking sheets! I got more than 3 dozen-I'd say that I got close to 4 dozen! I baked 8 minutes at 375o F.These were a big hit with the Nutrition staff where I've been doing volunteer work for 2-1/2 years! One of the staff members took some of these cookies home and her family really enjoyed them, too!Thank you for sharing this really wonderful recipe!delowenstein
Sep 25, 2013
I just made these and they are really good. Only changes I made: cut sugar by 1/4 cup because I used milk chocolate chips and added 1/2 cup coconut. Will definitely make again. Did not flatten out, maintained their shape nicely.
Aug 14, 2013
I just made these and they are delicious! I adjusted the recipe slightly so that's why only 4 stars. Instead of adding extra flour as others suggested, I just left out the water! But I also used 1/2 cup cocoa because I wanted to leave out the chocolate chips. I used butter instead of shortening, and doubled the baking soda to 1/2 tsp. I stirred in coconut and walnuts (no chocolate chips). Perfect! They do flatten out like cookies should but not too flat, and taste like brownies. Had no trouble scooping out dough with my cookie scoop, it's just like cookie dough.
Jun 17, 2013
After reading the reviews on these cookies (and many thanks for the tips!) I decided to make these. I altered the recipe to 2 cups flour, 1/2 tsp baking soda, 1Tbsp Milk instead of water, then put the batter in the fridge to cool down. I took a big heaping tsp and rolled in a balls. Baked for 8 mins. I really have to say these are the best Brownie Cookies I have ever made!! These have become a big hit in my home! Thanks again for the recipe and all the reviews!!