Chewy Brownie Cookies

If you love those soft middles and crispy outer edges that you get from brownies. Well these cookies will satisfy that craving. They use cocoa powder to flavor the cookie and are loaded with chocolate chips that will melt as they bake. If your favorite piece from the pan is always the edge pieces you will love these cookies.

No melting chocolate or refrigerated cookie dough required. We will be using shortening instead of butter and brown sugar to make sure our cookies stay soft and chewy. You probably have most of these ingredients in your pantry already making this a great recipe to have on hand.

Why You Will Love These Cookies

These cookies are full of flavor and will remind you of eating a piece of brownie. You get that crisp outside and soft center that everyone loves about brownies. Not only do they use cocoa in the cookie but we are adding 2 cups of chocolate chips!

Cookie dough can be made very quickly using an electric hand mixer. No waiting on butter to soften or having to put cookie dough in the refrigerator to chill. Once your dough is made you can drop your first pan in the oven and clean up.

What You Will Need

We will be using some packed brown sugar, vegetable shortening, water, vanilla, eggs, flour, cocoa powder, salt, baking soda and semi sweet chocolate chips. All amounts are listed in the recipe card below.

Vegetable Shortening

Using vegetable shortening will allow our cookies to not spread as far while baking. It also adds to that soft texture of these cookies. I recommend using vegetable shortening like Crisco for this recipe.

Brown Sugar

Brown sugar not only adds sweetness to our cookies but also moisture. This will help our cookies stay soft after they have cooled down. Be sure to pack your brown sugar into your measuring cup before adding it to your bowl.

Cocoa Powder

Use your regular cocoa powder for this recipe. You can use cocoa powder that may have clumps in it just make sure to break those up when whisking with your flour and baking soda. It is much easier to do this before mixing your wet ingredients.

How To Make Chewy Brownie Cookies

Have all of your ingredients and pans ready before you begin. The cookie dough comes together pretty fast so you will want your oven preheating.

Mix Your Wet Ingredients

Heat your oven to 375 degrees F and line your counter with some tin foil to allow the cookies to cool on. In a large bowl add your brown sugar, shortening, water and vanilla. Using your electric hand mixer beat on medium speed until creamy and combined.

Add Your Eggs

Add your eggs one at a time. Making sure to beat well after each egg that you add. Scrape down your bowl if needed.

Mix Your Dry Ingredients

In a medium bowl combine your flour, cocoa powder, salt and baking soda. Break up any lumps that you may have in your cocoa and continue to whisk until fully combined.

Add Dry Ingredients And Fold

Add your dry ingredients to your shortening mixture. On a low speed mix until just combined. Fold in your chocolate chips. Using your spatula or wooden spoon get to the bottom of your bowl.

Bake And Cool

Using a rounded measuring teaspoon drop dough on to your ungreased baking sheet. About 2 inches apart. Bake one pan at a time for 7-9 minutes. Allow to cool on the pan for 2 minutes and then transfer to your foil to cool.

Tips

• Watch your cookies closely on the first pan. You want the middle of the cookie to look a little soft when you take them out of the oven. Once the cookies look completely cooked you will lose that chewy middle.
• Once your dough is mixed with the flour it can be quite thick. If your hand mixer is having trouble you can stop mixing and just fold in the chocolate chips with a spoon.
• Let your cookies sit on the pan for 2 minutes. They will be a little delicate so slide a spatula under each cookie and set on your foil.

How To Store And Reheat

• Store: Keep cookies at room temp in an air tight container for 5 days. You can also add a slice of bread to your container to help them stay fresh.
• Freeze: Place cookies in a zip top bag and freeze for up to 3 months. Let thaw on the counter before serving.
• Reheat: Microwave your cookie for about 10 seconds. This will warm up your cookie and soften the chocolate chips.

Serving Ideas

• Serve with a nice cold glass of milk.
• Place a scoop of vanilla ice cream on top of a warm cookie.
• Crush some of these cookies on top of greek yogurt or pudding.
• Give these away to friends and family by placing in a bakery box lined with parchment paper.

FAQ’s

Can I use butter in place of vegetable shortening?

Yes you can use butter. It will just change the texture of your cookie and how much it spreads. I would stick to using shortening if you want your cookies to be thick and chewy like the ones in this recipe.

My cookies turned out dry and crumbly what did I do wrong?

Adding too much flour and/or baking them too long will cause your cookies to be dry. Measure your flour correctly and take them out of the oven when the middle still looks soft.