Chocolate Brownie Cookies
Submitted by moosh
Fudgy brownie flavor meets chewy cookie texture in these chocolate-studded treats loaded with toasted pecans. The secret? Cocoa powder and chocolate chips team up for double-chocolate intensity.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
30 minThese cookies bridge the gap between a dense, fudgy brownie and a soft, chewy chocolate chip cookie. Each bite delivers rich cocoa depth with pockets of melted chocolate and the earthy crunch of pecans.
The dough stays soft even straight from the oven, firming up as it cools. That’s your cue to let them rest on the baking sheet for those signature crackly tops and chewy centers.
Kitchen Tips
- Don’t overbake: Remove when cookies still look slightly underdone; they’ll firm up during cooling for that perfect fudgy texture
- Space them out: Leave 3 inches between cookies as they spread significantly during baking
- Toast the nuts: Lightly toasting pecans for 5-7 minutes intensifies their flavor and adds extra crunch
- Room temperature eggs: Slightly beaten eggs at room temperature incorporate more smoothly into the creamed mixture
Ingredients
Directions
Preheat oven to 350℉ (180℃) (180C).
Combine Golden Crisco Shortening, granulated sugar, brown and vanilla in large bowl. Beat with electric mixer on low speed 1 minute or until creamy.
Add beaten eggs.
Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating on low speed about 1 minute, or just until blended.
Stir in nuts and chocolate chips.
Drop dough by heaping spoonfuls (about 2 tbsp [30 mL] for each cookie on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm) between cookies for spreading.
Bake at 350℉ (180℃) (180C) for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling. Cool 2 minutes, then remove to cooling rack.
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