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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."

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PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

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

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

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

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.... MORE

Reviewed on sep. 23, 2007 by Misty

I've been making these for years & they are always a hit (my dad's office had a... MORE

Reviewed on may 2, 2007 by DeadSpider

WOW!!! These are so good. I made them in mini muffin pans, I had a pan of 24 and a pan of 12... MORE

Reviewed on may 14, 2007 by madeleine

This recipe is sooo easy, and the cookies come out softly chewy and chocolatey, just like you... MORE

Reviewed on may 3, 2007 by PAULAZAPP

These are OUTSTANDING! I'm glad I read the reviews first...if using a teflon coated cookie... MORE

Reviewed on oct. 9, 2006 by Tom

Wow, these cookies were to die for. I took a batch to the office and they were gone in a... MORE

Reviewed on jan. 15, 2007 by jamison

These were a big hit with my friends. Since I didn't want to use a ton of cookie sheets for... MORE

Reviewed on jun. 16, 2007 by ReviewQueen

These cookies were so awesome. I split the batter into 5 different variations: walnuts added,... MORE

Reviewed on nov. 1, 2006 by MISTERFARMERSMARKET

I doubled the recipe and spread the batter onto a large baking sheet and just made brownies. ... MORE

Reviewed on may 7, 2008 by Lindsay P

WOW! these cookies are great! super rich inside and chewy...totally cured my chocolate fix for... MORE

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