Chewy Brownie Cookies: Difference between revisions
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New page: {{RecipeSummary |PrepTime=15 min |CookTime=7-9 min/sheet |Source= |Yield=~3 dozen |Rating=Tasty; moist & chocolatey }} === Ingredients === * 2/3 c Crisco * 1 1/2 c brown sugar * 1 T water ... |
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Drop by rounded tablespoonfuls 2" apart on ungreased sheet. Bake at 375° for 7-9 minutes or until set. Do not overbake. Cookies will appear soft and moist. Cool 2 minutes on baking sheet before removing to foil or brown bag to cool completely. | Drop by rounded tablespoonfuls 2" apart on ungreased sheet. Bake at 375° for 7-9 minutes or until set. Do not overbake. Cookies will appear soft and moist. Cool 2 minutes on baking sheet before removing to foil or brown bag to cool completely. | ||
[[Category:]] | [[Category:Cookies]] | ||
[[Category:Very | [[Category:Very Good]] | ||
Latest revision as of 02:25, 21 August 2009
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 7-9 min/sheet |
| Source | |
| Yield / serves | ~3 dozen |
| Rating | Tasty; moist & chocolatey |
Ingredients
- 2/3 c Crisco
- 1 1/2 c brown sugar
- 1 T water
- 1 t vanilla
- 2 eggs
- 1 1/2 c flour
- 1/3 c cocoa
- 1/4 t baking soda
- 1/2 t salt
- 2 c semisweet chocolate chips
Preparation
Preheat oven to 375°. Combine Crisco, brown sugar, water and vanilla. Beat until well blended. Beat in eggs. Combine dry ingredients. Mix in at low speed just until blended. Stir in chocolate chips.
Drop by rounded tablespoonfuls 2" apart on ungreased sheet. Bake at 375° for 7-9 minutes or until set. Do not overbake. Cookies will appear soft and moist. Cool 2 minutes on baking sheet before removing to foil or brown bag to cool completely.
