Description
These Chewy Brownie Cookies combine the rich, fudgy texture of brownies with the convenience and fun of cookies. Loaded with semi-sweet chocolate chips and a deep cocoa flavor, they offer a soft, chewy bite perfect for satisfying any chocolate craving in just under 30 minutes.
Ingredients
Wet Ingredients
- 1 1/2 cup brown sugar, firmly packed
- 2/3 cup Crisco (shortening)
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Add-ins
- 2 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and place sheets of foil on the countertop to cool the baked cookies.
- Mix wet ingredients: In a large bowl, combine brown sugar, shortening, water, and vanilla. Using a mixer on medium speed, beat until the mixture is well blended and creamy. Add eggs one at a time, beating well after each addition for a smooth texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking soda until evenly mixed.
- Incorporate dry into wet: Add the dry ingredient mixture to the wet mixture and beat on low speed just until combined to avoid overmixing, which keeps the cookies tender.
- Add chocolate chips: Stir in the semi-sweet chocolate chips evenly into the cookie dough by hand for even distribution.
- Shape cookies: Drop rounded teaspoons of dough, spacing them about 2 inches apart onto an ungreased baking sheet to prevent spreading into each other.
- Bake: Bake one sheet at a time in the preheated oven for 7 to 9 minutes. Watch closely to avoid overbaking to ensure the cookies stay chewy and moist.
- Cool cookies: Let the cookies cool on the baking sheet for 2 minutes to set, then transfer them onto the foil sheets to cool completely.
Notes
- Do not overbake to maintain the chewy texture—cookies should be slightly soft in the center when removed from the oven.
- Crisco shortening is used for moisture and chewiness; you can use unsalted butter as a substitute but expect slight texture changes.
- Spacing cookies 2 inches apart allows them to spread without merging into each other.
- Allow cookies to cool completely on foil for best texture and ease of removal.
- Use semi-sweet chocolate chips, but feel free to substitute dark or milk chocolate chips based on preference.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
