This is one of my favorite recipes, because:
-It’s dead easy to make
-They’re chocolatey, sweet and totally gobble-able
-Toddlers can help make them
-They’re almost completely shelf-stable, so they’re great for food storage
-They stay fresh forever (but usually don’t last that long before getting eaten by sneaky kids and husbands)
-It’s easy to make a dairy-free version: just leave out the chocolate chips.
Plus, it’s everything you love about a brownie, but IN A COOKIE. YUM.
So yeah, they’re pretty much amazing. We never make a single batch around here, at LEAST a double, sometimes more and we freeze the dough or baked cookies themselves. Nom nom nom.
Total Time: 30 min (including cooking two batches)
Yield: 18 cookies
*2/3 c vegetable shortening
*1 1/2 c brown sugar
*1 tbsp water
*1 tsp vanilla
*1 1/2 c AP flour
*1/3 c cocoa powder
*1/2 tsp fine salt
*1/4 tsp baking soda
*1 c (6 oz) semi-sweet chocolate chips (or your favorite chunks of milk/dark/white chocolate, toffee or nuts)
Combine all ingredients in a large mixing bowl, flour and cocoa last. Drop in a greased cookie sheet by the teaspoonful. It’s more important that they are all the same size, than being a particular measurement–you want them to cook at the same rate and be done at the same time. Bake at 375 degrees F for 9 min. You know they’re done when the tops start cracking.