It’s pastor appreciation month. And I think my pastor pretty much rocks. He also likes my baked goods. Which makes him even more awesome. A few weeks ago he mentioned that he loves cookies that are the texture of brownies, with chocolate chips in them. He used to have them in Australia, but hasn’t found a really great one since he moved here. So – I’m on a quest to perfect such a cookie for him. Here’s my first attempt! Zack will be dropping them by the church office in the morning. Please taste test and give me your feedback. As I’m no longer confined to cabbage soup, I did a taste test of my own. Oh. My. Goodness. They are rich, decadent, chocolate-y goodness. Totally brownie like and just really really good. Even my husband (who is not a baked goods/sweets fan) raved about these!
Double Chocolate Brownie Cookies (Take 1)
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
- Preheat oven to 375°. Prepare two large baking sheets with parchment paper.
- In a large mixing bowl, cream shortening, sugar, water and vanilla on slowest speed. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips by hand. Put batter into a Ziploc bag and cut a large chunk from the corner. Pipe batter onto cookie sheets in large (about a tablespoon and a half each) dollops, flattening the tops slightly, spacing at least 2 inches apart. Bake in preheated oven for 7-9 minutes; do not overbake. Cookies will look underdone. Cool 2 minutes on baking sheets before removing to wire racks.