Monday, August 07, 2017

Chewy Brownie Cookies

I took a screenshot of this recipe once when someone posted it to Litsy, the social media app for book nerds (not a paid advertisement.) When I participated in the 24in48 readathon a few weeks ago, I listened to an audiobook while making these cookies, a practice we in book nerd land call "audiobaking." (There is also "audiocoloring" and "audiocleaning.") I'm pretty sure this recipe originates with Crisco the corporation considering that they refer to it by brand name, and I'm also pretty sure that the chewy texture is largely due to the combination of a lot of sugar plus the Crisco (not a paid advertisement.) So this is one case I wouldn't replace with butter. I made these on a Sunday and they were still soft enough on Wednesday to bring to a work party.

Chewy Brownie Cookies

1 1/2 cups firmly packed light brown sugar
2/3 CRISCO stick or 2/3 cup CRISCO Shortening*
1 tbsp water
1 tsp vanilla
2 eggs
1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
2 cups (12-oz package) semi-sweet chocolate chips

1. Heat oven to 375 F.
2. Combine brown sugar, shortening, water, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, salt, and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
4. Drop rounded measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. 
5. Bake one baking sheet at a time for 7-9 minutes or until cookies are set. Do not overbake. Cool 2 minutes before moving to cool completely.

JennyBakes' notes:
*I use butter flavor, not sure it makes any difference
I find this dough to be a little thinner than regular chocolate chip cookies, probably due to less flour, but this is all about texture so don't add more than it says to. 
Note from person I took recipe from: "Don't scoop too big, or it will be difficult to tell when they're finished baking."


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