CHEWY CHOCOLATE BROWNIE COOKIES
Make and share this Chewy Chocolate Brownie Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 17m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees.
- In a large mixing bowl, cream shortening, sugar, water and vanilla.
- Beat in the eggs.
- Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
- Stir in chocolate chips and nuts.
- Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
- Bake for 7-9 minutes (don't overbake).
- Cool 2 minutes; remove to wire racks.
Nutrition Facts : Calories 178.7, Fat 9.7, SaturatedFat 3.4, Cholesterol 12.4, Sodium 58.7, Carbohydrate 23.6, Fiber 1.3, Sugar 16.9, Protein 2
CHEWY BROWNIE COOKIES
This is a delicious cookie recipe. My nephew and niece cannot stop eating them! Deliciously chocolatey goodness in every bite. The best part is, they are nice and soft, which is the way I like them.
Provided by Marco
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h25m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.
Nutrition Facts : Calories 199 calories, Carbohydrate 27.8 g, Cholesterol 14.9 mg, Fat 10.1 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 70.3 mg, Sugar 20.2 g
CHEWY BROWNIE COOKIES
These taste just like the edge of a brownie! So easy and sooo yummy! I came up with this idea after trying to find a brownie cookie recipe that would give me that chewiness. Not being able to find one, I came up with this. Perfect for when you need a chocolate fix since it's so quick. Also great for those watching their weight but want a bit of an indulgence, since the portions are a lot smaller but just as yummy. Will keep in fridge for several days if covered well with plastic wrap. Update: Just made these using a heaping tablespoon and added chocolate chips and pecans to the mix, and they were great!
Provided by C. Taylor
Categories Dessert
Time 17m
Yield 25 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results.
- On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread.
- Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.
Nutrition Facts : Calories 135.9, Fat 6.9, SaturatedFat 1.1, Cholesterol 16.9, Sodium 78.5, Carbohydrate 18.4, Protein 1.5
CHEWY CHOCOLATE BROWNIES
Cap off lunch with this sweet treat from Michele Doucette of Stephenville, Newfoundland. These chewy and fudgey brownies are so yummy, it's hard to believe they're just 124 calories each!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the brown sugar, applesauce, egg, egg white, oil, corn syrup and vanilla. Beat in chocolate until blended. Combine the flour, cocoa, baking soda and salt; beat into brown sugar mixture just until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY BROWNIE COOKIES
Biting into these chocolaty cookies reveals they're like chewy brownies inside. -Jonie Adams, Albion, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. , Drop by rounded teaspoonfuls 2 in. 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.
Nutrition Facts :
BROWNIE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
- Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
- Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
- Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
- Once cool, sprinkle generously with powdered sugar.
CHEWY CHOCOLATE CHIP COOKIES
If you want big chewy cookies like you see in bakery windows, then this is the recipe for you!
Provided by orange-duck
Time 35m
Yield Makes Cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift the flour and baking soda into a bowl, then add the salt and set aside.
- In a bowl, mix together the melted butter, brown sugar and white sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy. Then mix in the reserved sifted ingredients until mixed. Stir in the chocolate chips by hand using a wooden spoon.
- Pour 1/4 of the cookie dough at a time onto the prepared greased sheets. The cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
CHOCOLATE-CHIP BROWNIES
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
CHEWY BROWNIES
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
- Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
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CHEWY BROWNIE COOKIES | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 36Uploaded 2021-05-03Total Time 1 hr 45 minsPublished 2021-02-04
- Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
- Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Sprinkle chopped walnuts on each cookie, pressing down lightly.
CHOCOLATE BROWNIE COOKIES RECIPE - BELINDA LEONG | FOOD …
From foodandwine.com
5/5 Category Desserts
- In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
- In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
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- Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
- In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
- Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
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From chewoutloud.com
- In a medium-sized, heavy pot, add 1 1/2 cups mini chocolate chips and butter. Stir constantly over low heat until almost melted. Remove pot from heat and stir to finish melting completely. Set aside.
- In a bowl, gently hand-whisk the flour, baking powder, and salt until combined. In separate bowl, hand-whisk together the sugar, eggs, and vanilla extract until fully smooth and incorporated. Slowly add melted chocolate mixture, stirring to combine well.
- Fold the flour mixture into the chocolate mixture by hand, folding/stirring just until combined; don’t over-stir. Let dough cool fully at moderate room temp. Once dough is cooled, Gently work in the remaining 1/2 cup of mini chocolate chips. Wrap airtight and chill dough in fridge at least 1 hour, up to overnight.
THE BEST CHEWY, FUDGY BROWNIE RECIPE - THE KITCHEN …
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From trishsutton.com
- Beat Eggs, Oil, Butter and Water together in a large mixing bowl. Add in Brownie Mix a half cup to one cup at a time, mix well. Add Flour and 2 Tablespoons of Powdered Sugar then mix until Brownie Mix Cookie dough is formed. Optional: Add candy pieces or nuts in the cookie dough then fold until well combined.Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees. Prepare baking sheet with Parchment Paper. Form dough balls out of 1 heaping tablespoon of the cold Brownie Mix Cookie dough. Bake at 350 degrees for 12 minutes.Remove the pan from the oven and dust (or sprinkle) cookies with the remainder of Powdered Sugar (if desired).
- Allow your Chewy Brownie Mix Cookies to rest on the warm baking sheet for two minutes.Next loosen the bottom of the cookie with a spatula and transfer the cookies to a cooling rack to finish cooling (unless you plan to serve them warm). Recipe makes 28 – 30 cookies.Serve warm or cold – they taste great both ways! They are delightful served alone or with a bowl of Ice Cream or a glass of Milk. Enjoy!
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- Preheat your oven to 375 degrees. Spray a couple baking sheets with non-stick cooking spray or line them with parchment paper.
- In a mixing bowl, cream the shortening and brown sugar. Mix in the water, vanilla, and eggs. Add the baking soda, salt, and cocoa and mix well. Stir in the flour and chocolate chips. This cookie dough is a pretty moist and sticky dough.
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- Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until the butter has melted. Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat)
- Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
- Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds. Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 minutes.
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