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Chewy Brownie Cookies
SUBMITTED BY:
Jonie Adams
"Biting into these chocolaty cookies from Jonie Adams of Albion, Michigan reveals they're like chewy brownies inside."
RECIPE RATING:
Read Reviews
(121)
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PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
2 eggs
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
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DIRECTIONS
In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine 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 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.
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REVIEWS
Reviewed on aug. 15, 2007 by DEEREMEL
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DEEREMEL
aug. 15, 2007
Okay. I made these cookies a couple days ago and used butter as some reviewers suggested. Although my family and sister-in-law said they were awesome and raved on and on about them, they turned out quite flat. So, I made them again last night and used the shortening as the original recipe says and I must say that even though I prefer to use butter for health reasons (especially my wonderful local organic butter)they turned out much better as far as the look of the cookie goes. Taste was about even with butter, but not near as flat. They were nice and round and perfect just like a cookie should be. So, I don't know if others have a problem with flatness using butter, but I did. In fact they were so flat that I couldn't even hardly get them off the sheet and they fell apart and were quite a mess. The taste made up for it. BUT with the shortening they are perfect the whole way around. These cookies are just delicious and quite easy to make. Do be sure not to overbake. I baked mine for 7 minutes, then let them sit on the sheet for a few minutes. They WILL seem like they are not done, but don't worry they will harden up a bit. They will harden enough to stay together, but remain chewy enough to think you're almost eating a brownie. Thanks so much for the wonderful recipe!
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72 users found this review helpful
Okay. I made these cookies a couple days ago and used butter as some reviewers suggested....
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Reviewed on sep. 23, 2007 by
Misty
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Misty
sep. 23, 2007
I've been making these for years & they are always a hit (my dad's office had a two-batch-per-week habit when I lived nearby). I think shortening is an abomination so I substitute the same amount of butter & omit the water. Perfect every time. And for best results mix with a wooden spoon, NOT an electric mixer. You'll get dense, chewy cookies that'll have the whole neighbourhood talking.
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36 users found this review helpful
I've been making these for years & they are always a hit (my dad's office had a...
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Reviewed on may 2, 2007 by
DeadSpider
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DeadSpider
may 2, 2007
WOW!!! These are so good. I made them in mini muffin pans, I had a pan of 24 and a pan of 12 and the dough divided perfectly between them making 36 cute little 'bite brownies'. Just be sure you grease the mini cups. I used less chocolate chips, approx 1 cup because thats all I had on hand. Baked 9 minutes, and left to cool until I could pop them out of the pans.... perfect!
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20 users found this review helpful
WOW!!! These are so good. I made them in mini muffin pans, I had a pan of 24 and a pan of 12...
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Reviewed on may 14, 2007 by madeleine
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madeleine
may 14, 2007
This recipe is sooo easy, and the cookies come out softly chewy and chocolatey, just like you would expect. I followed the recipe exactly as written, and wouldn't change a thing. If you make each cookie as a teaspoon, the batch makes almost 6 dozen cookies. They didn't spread out as much as one reviewer suggested. Instead, mine seemed to rise and get plump and airy. You do have to watch the cookies carefully to ensure that they are done enough, but not overdone. Also, do let them cool for several minutes in the pan before transferring. Otherwise, the bottoms of the cookies are too soft and the chips will drop out or stick to the pan. I like to line my baking sheets with aluminum foil so that I can let the cookies cool on the foil liner while I re-line the pan with new foil and start the next batch. Once the next batch is in the oven, I start transferring the cooled cookies from the foil liner onto a wire rack. This is a gerat recipe, and I will definitely be making it again!
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18 users found this review helpful
This recipe is sooo easy, and the cookies come out softly chewy and chocolatey, just like you...
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Reviewed on may 3, 2007 by PAULAZAPP
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PAULAZAPP
may 3, 2007
These are OUTSTANDING! I'm glad I read the reviews first...if using a teflon coated cookie sheet, reduce time by at least 1-1/2 minutes (I did 5-1/2 min.s) as they tended to burn easily. I triped the recipe & used only 4 cups of choc. chips, which was also plenty. My family couldn't get enough of them and my co-workers have all asked for the recipe! A hit with me; thank you.
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15 users found this review helpful
These are OUTSTANDING! I'm glad I read the reviews first...if using a teflon coated cookie...
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Reviewed on oct. 9, 2006 by
Tom
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Tom
oct. 9, 2006
Wow, these cookies were to die for. I took a batch to the office and they were gone in a flash. Everyone made great comments about them and how yummy they were. Easy and quick recipe! A+
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13 users found this review helpful
Wow, these cookies were to die for. I took a batch to the office and they were gone in a...
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Reviewed on jan. 15, 2007 by
jamison
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jamison
jan. 15, 2007
These were a big hit with my friends. Since I didn't want to use a ton of cookie sheets for the tsp sized cookies I made three sheets normal and then placed the rest of the dough in heart shaped muffin pan. I actually liked the heart shaped cookies better than the normal.
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11 users found this review helpful
These were a big hit with my friends. Since I didn't want to use a ton of cookie sheets for...
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Reviewed on jun. 16, 2007 by ReviewQueen
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ReviewQueen
jun. 16, 2007
These cookies were so awesome. I split the batter into 5 different variations: walnuts added, coconut added, chunky peanut butter added, caramel bits added, and original recipe. My husband said the original was a bit too chocolate-y for his taste, but he totally dug the peanut buter variation. I think my favorite is the coconut one. It doesn't taste too coconut-y, just adds a bit more stability to the cookie and a bit more chewiness. The coconut and peanut butter variations will become cookie staples in my dessert repetoire.
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8 users found this review helpful
These cookies were so awesome. I split the batter into 5 different variations: walnuts added,...
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Reviewed on nov. 1, 2006 by MISTERFARMERSMARKET
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MISTERFARMERSMARKET
nov. 1, 2006
I doubled the recipe and spread the batter onto a large baking sheet and just made brownies. They were excellent! I'm making them again today.
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7 users found this review helpful
I doubled the recipe and spread the batter onto a large baking sheet and just made brownies. ...
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Reviewed on may 7, 2008 by
Lindsay P
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Lindsay P
may 7, 2008
WOW! these cookies are great! super rich inside and chewy...totally cured my chocolate fix for the day! i'll definately be making these reguralely!
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5 users found this review helpful
WOW! these cookies are great! super rich inside and chewy...totally cured my chocolate fix for...
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