Delicious and easy! 10/10, will definitely make again. The only modification I made was to not grease the cookie sheets and use parchment instead. This worked perfectly and will do so anytime I make these. The baking time ended up being 10 min for me; this was due to my oven being slightly off on the temp (I checked after second batch). Thus, if your oven is accurate, likely 8 or 9 min for the baking time will be just right :) Also, I have no idea why the original recipe lists 'powdered sugar' at the end of the ingredients, as it is not used in this recipe. The original does indicate that you can use whatever type of chocolate (or non-chocolate) chips you like.
Link to original recipe: https://crisco.com/recipe/chewy-brownie-cookies/
Link to my YouTube video of preparation: https://youtu.be/WAE3vBSErqo
Ingredients:
1 1/2 c. brown sugar (packed)
2/3 c. butter flavored Crisco
1 T. water
1 tsp. vanilla extract
2 large eggs
1 1/2 c. (6.38 oz.) all-purpose flour
1/3 c. unsweetened baking cocoa powder
1/2 tsp. salt
1/4 tsp. baking soda
12 oz. semi-sweet chocolate chips
Directions:
1. Heat oven to 350°F. Line baking sheets with parchment (or grease, if preferred).
2. Using an electric mixer on medium speed, beat together brown sugar, Crisco, water, and vanilla until well combined.
3. Beat in eggs until blended.
4. In a medium bowl, combine flour, cocoa, salt, and baking soda. Add mixture about a third at a time and mix until just blended.
5. Stir in chocolate chips by hand. Drop dough (rounded tablespoonfuls) onto prepared baking sheets, spacing dough placements about 2 inches apart.
6. Bake for 8-10 min or until cookies are 'set'. Cool at least 2 minutes on baking sheet before transferring to wire rack to cool completely (cookies will still be a bit soft when transferring). Enjoy!
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