Chewy Brownie Cookies

by Rebekahcooked up on October 11, 2011

This is a recipe that our neighbors shared with us while we lived in Seattle, which was many states ago for me – five, to be exact – Kansas, Missouri, Arizona, Colorado and Oregon. We moved away from Seattle when I was in 3rd grade, but we’ve been making these cookies ever since.

These cookies are a chewy cookie lover’s dream. They stay gooey on the inside forever.

Here’s what you need:

  • 2/3 cup of Crisco
  • 1 1/2 cup packed brown sugar
  • 1 Tbsp. water
  • 1 tsp. vanilla
  • 2 eggs
  • 1 1/2 cup flour
  • 1/3 cup cocoa
  • 1/2 tsp. salt
  • 1/4 tsp baking soda
  • 2 cups (ish) chocolate chips (or, peanut butter chips are very good here)

The most important thing in making these cookies is to NOT OVERCOOK THEM. They will change a lot from when they come out of the oven to when they are actually ready to eat, so don’t think about what they look like, just trust me on the times here.


Preheat your oven to 375 and cream the shortening, brown sugar, water and vanilla on medium speed. Then add the eggs, and blend until just combined.

Stir together the remaining dry ingredients (besides the chocolate chips)  and gradually add them to the sugar and fat mixture – just until it all comes together. Fold the chocolate chips in with a spatula.

Drop onto a baking sheet. I find if you use a standard cookie scoop, you’re going to want to keep these at least 2 inches apart. They will spread a lot. Bake for exactly 8 minutes, rotating your cookie sheets halfway through if you have more than one tray going (last time I made half a recipe – perfect for dessert and lunch the next day).

After 8 minutes, the cookies are not going to look done, but take them out anyway and allow them to rest on the pan for 20 minutes. The outsides will crisp up, the insides will solidify a little bit and the tops of the cookies will flatten out. When they’ve flattened, then they are ready to eat. This recipe makes 2-3 dozen cookies.

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