The Great Cookie Experiment-Chewy Brownie Cookies
The Great Cookie Experiment started a few years ago when I got bored with the same cookies I made all the time. We several recipes we loved, and still love, but I wanted new favorites to fall back on. I took a cookbook, and made every single cookie recipe in the whole book- in order (and brought them to all the friend’s events so we could eat them and comment). It was a lot of fun, and when I finished the cookbook, I retired. After a year or so, I thought it might be fun to try again. THIS time, Jana mentioned that if I took pictures I could put it on her family’s blog for Cornabys . I was there for two years before moving over here.
I’m slowly working my way through Taste of Home’s 2009 magazine edition of Best-Loved Cookies and Bars. It’s not exactly in order, and I take detours, but I make them, then report on how they turned out. Sometimes they are spectacular, sometimes they are dismal failures. Sometimes it’s my fault…and sometimes nothing can help. Definitely go check out the archives over at Cornabys and laugh over some of the worst of them! We may repost some of our favorites from time to time, but mostly we’ll leave those over there and sally forward with new recipes here!
The first cookie I’m starting with here is a Chewy Brownie Cookie. I have a hard time with chocolate based cookies, because most of the ones I’ve tried haven’t stood up to Utah’s high altitude. This was a rich chocolate cookie base that was supposed to be reminiscent of brownies- hence the name. It wasn’t really all that brownie-like in my opinion. Brownies are thick and cut in squares and my favorite ones have chocolate frosting- mmm brownies. These ARE, however, really decent chocolate cookies made even richer by semi-sweet chocolate chips. The shortening and a little bit of water help to make these chewy in all the right ways, and keeps it chewy for a few days after. If you’re looking for a great chocolate cookie, this is a pretty good start!
Chewy Brownie Cookies
2/3 cup shortening
1 ½ cup brown sugar
1 Tbl water
3 tsp vanilla
1 ½ cups flour
1/3 cup cocoa
½ tsp salt
¼ tsp baking soda
2 cups (12oz) semi-sweet chocolate chips
½ cup chopped walnuts or pecans (optional)
Cream the shortening, sugar, water and vanilla until light and fluffy. Beat in eggs. Combine flour, cocoa, salt, and baking soda. Gradually add the dry ingredients to the creamed mixture. Beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 375 for 7-9 minutes. Do not overbake. Cool 2 minutes before removing to wire racks to cool. Makes about 3 dozen.