The Chewy Brownie Cookie Recipe

Name: The Chewy Brownie Cookie
Yield: 4 servings
Cuisine: American
Ingredients: 2/3 c. Crisco; 1 1/2 c. firmly packed light brown sugar; 1 Tbsp. water; 1 tsp. vanilla; 1 1/2 c. all-purpose flour (if using self-rising flour, omit baking soda and salt); 1/4 tsp. baking soda; 1/2 tsp. salt; 2 c. semi-sweet chocolate chips (12 oz. pkg.); 2 eggs; 1/3 c. cocoa

Servings: persons

2/3 c. Crisco
1 1/2 c. firmly packed light brown sugar
1 Tbsp. water
1 tsp. vanilla
1 1/2 c. all-purpose flour (if using self-rising flour, omit baking soda and salt)
1/4 tsp. baking soda
1/2 tsp. salt
2 c. semi-sweet chocolate chips (12 oz. pkg.)
2 eggs
1/3 c. cocoa

1
Heat oven to 375u00b0.
2
Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl.
3
Beat at medium speed until well blended.
4
Beat eggs into creamed mixture.
5
Combine flour, cocoa, baking soda and salt.
6
Mix into creamed mixture at low speed until just blended.
7
Stir in chocolate chips.
8
Drop rounded tablespoon 2-inches apart onto ungreased baking sheet.
9
Bake one sheet at a time at 375u00b0 for 7 to 9 minutes or until cookies are set.
10
Cookies will appear soft and moist.
11
Do not overbake!!
12
Cool on baking sheet 2 minutes.
13
Remove to sheets of foil on countertop to cool completely.
14
Yield:
15
3 dozen cookies.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2/3 c. Crisco, 1 1/2 c. firmly packed light brown sugar, 1 Tbsp. water, 1 tsp. vanilla, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Chewy Brownie Cookie

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