I had an unfortunate Brownie Cookie incident recently. I stumbled on a recipe on AllRecipes and thought I’d make it and boy, was I disappointed. It was just the incentive I needed to dig into my big old recipe box and find my sister’s Brownie Cookie recipe.
This cookie is the cookie to bake up, enjoy one (or two) and freeze the rest in a freezer bag for future chocolate emergencies. Just take one out and put it in the microwave for 10 or 15 seconds and enjoy.
Joanne’s Brownie Cookies
Summary: These cookies rich and chocolately and perfect served slightly warm (5 seconds in the microwave). They freeze well!
- 1 1/3 cups shortening (or softened butter, in a pinch)
- 1 cup sugar
- 2/3 cup brown sugar
- 1 Tbsp. vanilla
- 2 eggs, slightly beaten
- 2-1/4 cups all-purpose flour
- 2/3 cup cocoa
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup milk
- 1-1/2 cup pecan pieces
- 1 cup chocolate chips
- In a mixer, cream sugars, shortening and vanilla on low speed for 1 minute until creamy. Add beaten eggs. In a separate bowl, combine flour, cocoa, baking soda, salt and cinnamon. Add to shortening mixture alternately with the milk, beating until blended. Stir in nuts and chocolate chips.
- Drop by heaping spoonfuls onto an ungreased baking sheet, 6 to 9 at a time, leaving 3 inches in between. Bake in a pre-heated 350° F. oven for 10-12 minutes.
- Dust lightly with icing sugar, if you like.
Prep time: 15 min | Cook time: 10 min | Total time: 25 min
Number of servings (yield): 12