Cocoa Brownie Cookies Recipe

Name: Cocoa Brownie Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Hershey's cocoa powder; 1/4 tsp. baking soda; 1/2 tsp. salt; 1 1/2 c. all-purpose flour; 2/3 c. shortening; 1 tsp. vanilla; 1 Tbsp. water; 2 eggs; 1 1/2 c. light brown sugar, firmly packed; 2 c. semi-sweet chocolate chips (12 oz.); 1 c. pecans or walnut pieces

Servings: persons

1/3 c. Hershey's cocoa powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. all-purpose flour
2/3 c. shortening
1 tsp. vanilla
1 Tbsp. water
2 eggs
1 1/2 c. light brown sugar, firmly packed
2 c. semi-sweet chocolate chips (12 oz.)
1 c. pecans or walnut pieces

1
Cream shortening, light brown sugar, water and vanilla in a large mixing bowl.
2
Blend until creamy and blend in eggs.
3
Add flour, cocoa, baking soda and salt.
4
Mix until blended.
5
Stir in chocolate chips and nuts.
6
Drop rounded measuring tablespoonfuls, 2-inches apart onto ungreased baking sheet.
7
Bake at 375u00b0 for 7 to 9 minutes or until cookies are set.
8
Cool on baking sheet for 2 minutes before removing.

1838

kcal

Calories

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 c. Hershey's cocoa powder, 1/4 tsp. baking soda, 1/2 tsp. salt, 1 1/2 c. all-purpose flour, and more.

Yes, Cocoa Brownie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa Brownie Cookies

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